Not Your Mother's Pumpkin Bread

This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 227 Calories

Ingredients

• 2 cups white sugar
• 1 ½ cups chopped walnuts
• 4 eggs
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons salt
• 1 tablespoon baking soda
• 1 (29 ounce) can pumpkin puree
• 1 ½ teaspoons ground cloves
• ½ cup cream sherry
• 1 ¼ cups light brown sugar
• 1 ½ teaspoons ground coriander
• 4 ⅔ cups all-purpose flour
• 1 cup walnut oil

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.