Not Your Mother's Pumpkin Bread |
|
 |
Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 3 |
|
This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish! 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:
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.
|
|