Recipe by cookiedog
From Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. This is a sweet bread that can be served for breakfast, tea, or as a dessert bread.
Top Review by adania
I love this recipe, but I hate raisins in sweet breads, so I put in chunks of crystallized ginger and walnuts instead, reducing the sugar to make up for the sweetness of the ginger. I also have been using shortening instead of butter because I was given some leftover crisco by a friend who moved back to the US. I use a convection oven, so the cooking temp/time was odd for me. So far I am cooking at 170C for 70 minutes and getting a sweet bread that is shockingly moist inside with a nice chewy/crunchy crust.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1 cup cooked and pumpkin puree (West Indian known as Calabaza) or 1 cup canned pumpkin puree
- 3⁄4 cup sugar
- 1⁄2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1⁄2 cup golden raisin (optional)
- Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
- Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
- Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.