- 2 cups white sugar
- 1 1/4 cups light brown sugar
- 1 cup walnut oil
- 1 (29 ounce) can pumpkin puree
- 4 eggs
- 4 2/3 cups 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 1/2 teaspoons salt
- 1/2 cup cream sherry
- 1 1/2 cups chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
- 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.
- 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.
- 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.
05/06/2018
recipepes.com
Not Your Mother's Pumpkin Bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
