Cream Sherry Pumpkin Bread

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“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.” ~Linus from It’s the Great Pumpkin Charlie Brown

~Cream Sherry Pumpkin Bread~

Preheat oven to 350 degrees F

2 cups white sugar

1 and 1/4 cups dark brown sugar

1 cup light olive oil

1 (29 oz.) can pumpkin puree or fresh, steamed pumpkin

4 eggs

4 and 2/3 cup all purpose flour (or whole wheat flour)

1 Tablespoon baking soda

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

2 teaspoons nutmeg

1 teaspoon ginger

2 teaspoons salt

1/2 cup cream sherry

1 and 1/2 cups chopped pecans, optional

Butter 3 8×4 inch loaf pans. In the bowl of a Kitchen Aid mixer, using whisk attachment, combine sugars, oil and pumpkin until incorporated. Mix in eggs, one at a time, beating well with each addition.

In a separate bowl, sift together flour, baking soda, spices and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat until thoroughly combined. (1-2 minutes.) Fold in nuts. Pour batter into the loaf pans. Bake in preheated oven until a wooden toothpick comes out clean when inserted in center of a loaf. 55-65 minutes. Allow to stand in pans for 5 minutes before carefully removing from pans. Can be kept at room temp. for 4 days. These loaves freeze beautifully.



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