• Ingredients
  • 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

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8×4 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 8×4 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.

Nutritional Information

Amount Per Serving  Calories: 227 | Total Fat: 10.1g | Cholesterol: 24mg Powered by ESHA Nutrient Database Nutritional Information Not Your Mother's Pumpkin Bread Servings Per Recipe: 36 Amount Per Serving Calories: 227

  • Total Fat: 10.1g
  • Cholesterol: 24mg
  • Sodium: 279mg
  • Total Carbs: 31.6g
  •     Dietary Fiber: 1.5g
  • Protein: 3.4g