Cream Sherry-Pumpkin Bread Recipe

Name: Cream Sherry-Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0; grease three 8 x 4 inch loaf pans.
2
In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
3
Beat with an electric mixer until smooth, about 1 minute.
4
In another bowl, combine the flour, baking soda, spices, and salt.
5
With a spatula, combine the wet and dry ingredients and beat until smooth.
6
Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
7
Scrape the batter into the three prepared pans, filling each no more than 3/4 full.
8
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.
9
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.
10
Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.

1939

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cream Sherry-Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Sherry-Pumpkin Bread

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