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Ingredients
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2 cups white sugar
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1 ¼ cups light brown sugar
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1 cup walnut oil
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1 (29 ounce) can pumpkin puree
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4 eggs
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4 ⅔ cups all-purpose flour
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1 tablespoon baking soda
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1 ½ teaspoons ground cinnamon
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1 ½ teaspoons ground cloves
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1 ½ teaspoons ground coriander
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1 ½ teaspoons salt
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½ cup cream sherry
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1 ½ cups chopped walnuts
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
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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.
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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.
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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.
Nutrition Facts (per serving)
227 | Calories |
10g | Fat |
32g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 36 | |
Calories 227 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 1g | 6% |
Cholesterol 21mg | 7% |
Sodium 279mg | 12% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 2g | 5% |
Total Sugars 17g | |
Protein 3g | 7% |
Vitamin C 1mg | 1% |
Calcium 23mg | 2% |
Iron 1mg | 8% |
Potassium 105mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.