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Not Your Mother's Pumpkin Bread

SUBMITTED BY: Noel P PHOTO BY: BECMEISTER

"This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!"
RECIPE RATING:
The reviewer gave this recipe 8 stars. This recipe average a 4.6 star rating.
Read Reviews (8)
PREP TIME  20 Min
COOK TIME  1 Hr 5 Min
READY IN  1 Hr 25 Min
Original recipe yield 3 - 8x4 inch loaves

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2006 by BECMEISTER
I've been making this pumpkin bread for the last five years. It's simply the best and get rave... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by LUEWANA
Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by DOZERS
This is an AWESOME recipe for pumpkin bread! We have tried several of the recipes on this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2003 by CEBARNES
Great recipe! I made a few healthy substitutions. I used 1 2/3 cup of defatted soy flour,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2004 by BRENFRO
This is probably one of the best that I have come across. I replace the walnut oil wiht... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by Bethannie
This was pretty good but would have been amazing without the cloves. Normally cloves goes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by Lynn B in KY
This has become one of my most treasured recipes. I use raisins instead of nuts, and my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2005 by FRAMBUESA
I only had a 15 oz can of pumpkin so I halved the recipe and made 18 muffins instead of loaves... MORE


 
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Nutritional Information
Not Your Mother's Pumpkin Bread
Grain Foods Foundation
Pack a healthy lunch and save

Servings Per Recipe: 36

Amount Per Serving

Calories: 227

  • Total Fat: 10.1g
  • Cholesterol: 24mg
  • Sodium: 279mg
  • Total Carbs: 31.6g
  •     Dietary Fiber