Pumpkins grew plentifully in North America and were cultivated first by Native Americans and later by the colonists. They are native and in season year-round in the Caribbean, where the outsides of the fruits are green, not orange as in North America. Pumpkin—or "pompion," as early Americans and Europeans often called it—was not only commonly incorporated into puddings and pies but was also candied.


  • 3/4 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/6 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/3 cup raisins soaked in Vi cup dark rum overnight (rum reserved)


1. Preheat the oven to 375°F. Grease one 8.5 X 4-inch loaf pan.

2. Mix together the pumpkin, oil, water, sugar, and eggs, either by hand with a wooden spoon or in the bowl of an electric mixer with the paddle attachments.

3. Combine the dry ingredients, then add to the pumpkin mixture and mix until just combined.

4. Add the vanilla, raisins, and rum, and mix just until all ingredients are moistened.

5. Pour into the loaf pan and bake for 30 to 45 or until a toothpick inserted in the center come out clean.

Makes 1 (8.5 X 4-inch) loaf

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Submitted 11/25/13.
Source: From A Sweet Taste of History: More than 100 Elegant Dessert Recipes from America's Earliest Days by Walter Staib
Submitted By: b smith

Pumpkin Raisin Bread