Cream Sherry-Pumpkin Bread

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READY IN: 2hrs 20mins
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; grease three 8 x 4 inch loaf pans.
  • In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
  • Beat with an electric mixer until smooth, about 1 minute.
  • In another bowl, combine the flour, baking soda, spices, and salt.
  • With a spatula, combine the wet and dry ingredients and beat until smooth.
  • Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
  • Scrape the batter into the three prepared pans, filling each no more than ¾ full.
  • Bake immediately in the center of the oven for 65-75 minutes, or until a cake tester comes out clean; the top of the loaves will be crusty, and there will be a long crack down the center.
  • Let stand for 5 minutes in the pans before turning the loaves out of the pans onto a rack, then turning them right side up to cool completely.
  • Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.
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