Not Your Mother's Pumpkin Bread Recipe - Allrecipes.com
Not Your Mother's Pumpkin Bread Recipe
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Not Your Mother's Pumpkin Bread

Recipe by  

"This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!"

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Ingredients Edit and Save

Original recipe makes 3 - 8x4 inch loaves Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
  2. In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
  3. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
  4. Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground cloves. I also made a Maple butter, by stirring in 3 tbs. of Grade B Maple syrup into one stick of softened room temp. butter. I have a dual degree in the Culinary Arts, and have also worked in Europe as a Pastry chef. Suffice it to say, that it is indeed a good product when I decide to add it to my personal recipe collection; but when you accidently drop a piece on the floor and THE CAT eats it, IT IS A VERY GOOD recipe indeed!

 
Most Helpful Critical Review
Oct 13, 2009

tastes good but not good enough to make again

 
Nov 23, 2006

I've been making this pumpkin bread for the last five years. It's simply the best and get rave reviews from all that try it. You won't be disapointed with this one, well worth the effort.

 
Jan 05, 2004

This is an AWESOME recipe for pumpkin bread! We have tried several of the recipes on this site (trying to use up many pumpkins worth of pumpkin!) and this is by far the best! It's not as sweet as many we tried, full of savory flavor and extremely moist. This is our new favorite quick bread recipe!

 
Dec 24, 2004

This is probably one of the best that I have come across. I replace the walnut oil wiht canola oil and toasted pecans in place of walnuts. I also baked in a bundt pan and used a maple glaze and served with the maple butter from another review.

 
Nov 02, 2008

This bread is AMAZING!!! It is so rich and flavorful. The only thing I changed was that I used pecans instead of walnuts because that's what I had on hand, other than that this recipe is perfect. The walnut oil really gives it a wonderful flavor. I would not try to substitute it unless you want to use a different nut oil like pecan or hazelnut. I'm not a fan of sipping cream sherry (my mother told me it used to be her favorite drink over ice), but if you sip it while eating a slice of this bread the flavors just burst in your mouth - this bread is incredible!!

 
Sep 16, 2011

Very nice as is. As I prefer things a little less sweet I cut the white sugar down to 1-1/3 c. The sherry is necessary to provide the acid to activate the baking soda and to add liquid to make the steam that raises the bread, so if you don't want to use it, sub with apple juice concentrate or orange juice or strong Earl Grey tea, that will do the same things the sherry does. You may want to sub powdered ginger or allspice for part of the cloves, since for some so much clove may be a bit overpowering. The walnut oil is wonderful, but the less expensive sunflower seed oil or peanut oil is almost as good.

 
Nov 10, 2007

This has become one of my most treasured recipes. I use raisins instead of nuts, and my favorite trick is to soak the raisins in the sherry for at least 20 min before mixing up the recipe. I recently had to substitute some applesauce for part of the oil when I ran out, and found it was just as good as ever... will probably do that from now on to cut down on the oil. (1/2 cup oil and 1/2 cup applesauce.) Thanks for this yummy recipe!!

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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