Sherry Pumpkin Bread

Not too sweet or oily with a touch of sherry and whole wheat flour.

• Ready In: 45 mins
• Yields: 2 breads

Ingredients

• 1⁄2 cup  oil
• 1  cup brown sugar
• 2  eggs
• 1  cup  mashed  cooked pumpkin
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄3 cup sherry wine
• 1  cup unbleached all-purpose flour
• 1  cup stone ground whole wheat flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  cup  chopped  nuts

Directions

1. In large bowl, beat together oil, brown sugar, eggs, pumpkin, cinnamon, nutmeg and sherry. In separate bowl, combine flours, baking powder, salt and nuts. Add to wet ingredients and mix well.
2. Pour into 2 greased 9-inch loaf pans and bake in preheated 350°F oven for 30 minutes, or until top springs back when pressed with fingers. Cool 10 minutes, then remove from pans. Yield: Two 9-inch loaves.
3. The Harrowsmith Country Life.