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 caloriescarbohydrate: 31.6 gcholesterol: 20.7 mgfat: 10.1 gfiber: 1.5 gprotein: 3.4 gsaturatedFat: 1.1 gservingSize: -sodium: 278.9 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Not Your Mother's Pumpkin Bread
Directions
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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.