Cream Sherry-Pumpkin Bread |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Beth Hensperger Ingredients:
2 cups sugar |
1 1/4 cups packed light brown sugar |
3 2/3 cups fresh pumpkin puree or 29 ounces pumpkin puree |
4 large eggs |
1 cup nut oil (such as walnut, almond, or sunflower seed) |
4 2/3 cups unbleached 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 teaspoon salt |
1/2 cup cream sherry |
Directions:
1. Preheat oven to 350°; grease three 8 x 4 inch loaf pans.
2. In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
3. Beat with an electric mixer until smooth, about 1 minute.
4. In another bowl, combine the flour, baking soda, spices, and salt.
5. With a spatula, combine the wet and dry ingredients and beat until smooth.
6. Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
7. Scrape the batter into the three prepared pans, filling each no more than 3/4 full.
8. Bake immediately in the center of the oven for 65-75 minutes, or until a cake tester comes out clean; the top of the loaves will be crusty, and there will be a long crack down the center.
9. Let stand for 5 minutes in the pans before turning the loaves out of the pans onto a rack, then turning them right side up to cool completely.
10. Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.
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