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Not Your Mother's Pumpkin Bread
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Irresistible nutty pumpkin bread infused with warm spices and a hint of cream sherry!
Ingredients:
  • 2 cups white sugar
  • 1.25 cups light brown sugar
  • 1 cup walnut oil
  • 1 (29 ounce) can pumpkin puree
  • 4.6666698455811 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cloves
  • 1.5 teaspoons ground coriander
  • 1.5 teaspoons salt
  • 0.5 cup cream sherry
  • 1.5 cups chopped walnuts
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease three 8x4 inch loaf pans.
  • In a spacious bowl, combine white sugar, brown sugar, and oil. Add the pumpkin and mix well. Gradually beat in the eggs, one at a time, ensuring thorough incorporation after each addition.
  • In a separate bowl, combine sifted flour, baking soda, cinnamon, cloves, coriander, and salt. Mix dry ingredients into the pumpkin mixture until smooth. Add cream sherry and beat for 1 to 2 minutes until well combined. Fold in nuts and spoon the batter into three greased 8x4 inch loaf pans, filling no more than three quarters full.
  • Bake in a preheated oven for about 65 minutes or until a tester inserted into the center of the loaf comes out clean. Allow the loaves to cool in the pans for 5 minutes before transferring them to wire racks to cool completely. Enjoy at room temperature for up to 4 days or freeze for later.

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