LOCATION: Recipes >> Breads Quick >> Pumpkin 29
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Pumpkin 29
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PUMPKIN BREAD
Yield: 3 loaves, 30 servings
2 cups sugar
1 1/4 cups light brown sugar
1 can (26 ounces) pumpkin
4 eggs
1 cup walnut or hazelnut oil
4 2/3 cups flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cloves
1 1/2 teaspoons coriander
1 teaspoon salt
1/2 cup cream sherry
1 1/2 cups walnuts or hazelnuts
Heat oven to 350 degrees. Combine sugars, pumpkin, eggs and oil in
large bowl of electric mixer. Beat 1 minute. Combine flour, baking
soda, spices and salt in another bowl. Combine wet and dry mixtures;
beat until smooth. Stir in cream sherry. Beat until thoroughly
blended, 1-2 minutes. Mix in nuts. Scrape batter into 3 greased
8-by-4-inch loaf pans, filling each no more than three-quarters
full. Bake until tester inserted into each center comes out clean,
about 65 minutes. Let stand 5 minutes in pans; turn out onto rack
to cool completely. Wrap tightly in plastic wrap; let set at room
temperature overnight. The loaves can be kept at room temperature
for as long as 4 days, or frozen.
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