Name: Not Your Mother's Pumpkin Bread
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: White sugar - 2 cups; Light brown sugar - 1 ¼ cups; Walnut oil - 1 cup; Pumpkin Puree - 1 (29 ounce) can; Eggs - 4; All-purpose flour - 4 ⅔ cups; Baking soda - 1 tablespoon; Ground cinnamon - 1 ½ teaspoons; Ground cloves - 1 ½ teaspoons; Ground coriander - 1 ½ teaspoons; Salt - 1 ½ teaspoons; Cream sherry - ½ cup; Chopped walnuts - 1 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Not Your Mother's Pumpkin Bread

1. White sugar - 2 cups

2. Light brown sugar - 1 ¼ cups

3. Walnut oil - 1 cup

4. Pumpkin Puree - 1 (29 ounce) can

5. Eggs - 4

6. All-purpose flour - 4 ⅔ cups

7. Baking soda - 1 tablespoon

8. Ground cinnamon - 1 ½ teaspoons

9. Ground cloves - 1 ½ teaspoons

10. Ground coriander - 1 ½ teaspoons

11. Salt - 1 ½ teaspoons

12. Cream sherry - ½ cup

13. Chopped walnuts - 1 ½ cups

How to cook deliciously - Not Your Mother's Pumpkin Bread

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.

2. Stage

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. Stage

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. Stage

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.