Description
This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!
Ingredients
- 2 cups white sugar
- 1 ¼ cups light brown sugar
- 1 cup walnut oil
- 1 (29 ounce) can pumpkin puree
- 4 eggs
- 4 ⅔ cups all-purpose flour
- 1 tablespoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons salt
- ½ cup cream sherry
- 1 ½ cups chopped walnuts
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 36