A recipe for "regalos" (pan dulce)?

Question

I'm looking for a recipe for a type of pan dulce my mom calls a "regalo" (a gift). It may be known as something else, because pan dulce often has different names. It looks like a square cake with a pumpkin filling...it looks like they just split the cake and put a layer of pumpkin or sweet potato filling in the middle...but it may have been poured in and covered with another layer before it was baked, I don't know how it's made. The bread is crumbly. It's kind of thick and dense. It's always cut in square bars. I've been looking for recipes in english or spanish and haven't had any luck...I think this type of pan dulce may be commonly known by another name.

Answer 1

is this it?

DULCE DE CALABAZA INDIO

1 lg. ripe pumpkin

Lime

Water

Sugar

Cut pumpkin into slices. Peel and cut into 3 inch sizes. Place in large pan or turkey roaster. Mix 1 tablespoon of lime to each quart of water; stir well. Pour over pumpkin and let soak overnight. After soaking, remove pumpkin and wash thoroughly in clear water 3 or 4 times.

Put pumpkin in a large pan. Cover with warm water and bring to a boil. Boil for 5 minutes. Drain and wash twice in cold water. Set aside and drain for 1 hour.

Weight pumpkin and use same amount of sugar. Pierce each piece several times with a fork. Place in large pan or roaster. Cover completely with sugar; moisten with water.

Bake in oven at 300 degrees oven for 3 hours or until pumpkin is crystalized. Drain syrup and place pumpkin on wax paper to dry.

Answer 2

Pan Dulce De Calabaza - Sweet Pumpkin Bread --

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.

Ingredients

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 canned pumpkin puree

3/4 cup sugar

1/2 cup unsalted butter, melted

2 large eggs, beaten

1/2 cup golden raisin (optional)

Directions

1) 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.

2) In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.

3) 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.

4) 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.