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Not Your Mother's Pumpkin Bread

Not Your Mother's Pumpkin Bread

  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Noel P

Noel P

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

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

LUEWANA
59

LUEWANA

1/5/2004

Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground cloves. I also made a Maple butter, by stirring in 3 tbs. of Grade B Maple syrup into one stick of softened room temp. butter. I have a dual degree in the Culinary Arts, and have also worked in Europe as a Pastry chef. Suffice it to say, that it is indeed a good product when I decide to add it to my personal recipe collection; but when you accidently drop a piece on the floor and THE CAT eats it, IT IS A VERY GOOD recipe indeed!

BECMEISTER
42

BECMEISTER

11/23/2006

I've been making this pumpkin bread for the last five years. It's simply the best and get rave reviews from all that try it. You won't be disapointed with this one, well worth the effort.

DOZERS
38

DOZERS

1/5/2004

This is an AWESOME recipe for pumpkin bread! We have tried several of the recipes on this site (trying to use up many pumpkins worth of pumpkin!) and this is by far the best! It's not as sweet as many we tried, full of savory flavor and extremely moist. This is our new favorite quick bread recipe!

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