Cream Sherry-Pumpkin Bread
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 ⓘ
Instructions
- Preheat oven to 350°; grease three 8 x 4 inch loaf pans.
- In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
- Beat with an electric mixer until smooth, about 1 minute.
- In another bowl, combine the flour, baking soda, spices, and salt.
- With a spatula, combine the wet and dry ingredients and beat until smooth.
- Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
- Scrape the batter into the three prepared pans, filling each no more than 3/4 full.
- 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.
- 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.
- Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.
Nutrition & Diet Analysis (per serving)
517
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).