Cream Sherry Pumpkin Bread

Beth hensperger

Steps

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 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.

Ingredients

sugar, light brown sugar, fresh pumpkin puree, eggs, nut oil, unbleached all-purpose flour, baking soda, ground cinnamon, ground cloves, ground coriander, salt, cream sherry