Pumpkin Bread (Caribbean)

• 2 c. fresh or canned pumpkin puree
• 3 c. packed brown sugar
• 1 c. corn oil
• 4 eggs (room temperature)
• 2 tsp. vanilla
• 3 1/3 c. plain flour
• 2 tsp. baking soda
• 2 tsp. salt
• 1 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 1/4 tsp. cardamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground mace
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. ground allspice
• 2/3 c. coconut milk
• 1 3/4 c. coarsely chopped pecans

1. Beat together brown sugar and oil.
2. Add eggs,
3. one at a time, and
4. beat
5. well
6. after each addition.
7. Mix
8. in
9. vanilla extract. Sift all dry ingredients together and
10. beat into the batter gradually,
11. alternating with the
12. coconut
13. milk
14. until smooth. Stir in pumpkin puree with a wooden spoon and fold in nuts.
15. Pour into 3 greased and floured loaf pans
16. and
17. set
18. on middle rack of 350u0b0 oven until bread tests done.
19. Cool in pans on
20. rack for about 30 minutes, then unmold on
21. rack
22. and
23. cool completely.
24. Good warm with butter.

pumpkin puree, brown sugar, corn oil, eggs, vanilla, flour, baking soda, salt, baking powder, cinnamon, cardamon, ground cloves, ground mace, freshly grated nutmeg, ground ginger, ground allspice, coconut milk, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657805 (may not work)