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Not Your Mother's Pumpkin Bread

By: Noel P

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

Rate/Review | Read Reviews (17)

Prep Time:
20 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 - 8x4 inch loaves

Ingredients

2 cups white sugar
1 1/4 cups light brown sugar
1 cup walnut oil
1 (29 ounce) can pumpkin puree
4 eggs
4 2/3 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1/2 cup cream sherry
1 1/2 cups chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
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.
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.
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.