Not Your Mother's Pumpkin Bread recipe

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Ingredients

2 cups white sugar
1 ¼ cups light brown sugar
1 cup walnut oil
1 (29 ounce) can pumpkin puree
4 eggs
4 ⅔ cups all-purpose flour
1 tablespoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
½ cup cream sherry
1 ½ cups chopped walnuts

Nutrition Info

226.8 calories
carbohydrate: 31.6 g
cholesterol: 20.7 mg
fat: 10.1 g
fiber: 1.5 g
protein: 3.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 278.9 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 - 8x4 inch loaves

Recipe Note

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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