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My review
Not Your Mother's Pumpkin Bread
Noel P
"This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!"
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Ingredients
1 h 25 m servings 227 calsOriginal recipe yields 36 servings (3 - 8x4 inch loaves)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 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 8x4 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.
Nutrition Facts
Per Serving: 227 calories; 10.1 g fat; 31.6 g carbohydrates; 3.4 g protein; 21 mg cholesterol; 279 mg sodium. Full nutrition
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Reviews
Read all reviews 2124 Ratings
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Most helpful positive review
10/26/2002
Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground...
Most helpful critical review
10/12/2009
tastes good but not good enough to make again
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10/26/2002
Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground...
11/11/2001
I've been making this pumpkin bread for the last five years. It's simply the best and get rave reviews from all that try it. You won't be disapointed with this one, well worth the effort.
12/21/2001
This is an AWESOME recipe for pumpkin bread! We have tried several of the recipes on this site (trying to use up many pumpkins worth of pumpkin!) and this is by far the best! It's not as sweet...
12/24/2004
This is probably one of the best that I have come across. I replace the walnut oil wiht canola oil and toasted pecans in place of walnuts. I also baked in a bundt pan and used a maple glaze an...
1/6/2011
Very nice as is. As I prefer things a little less sweet I cut the white sugar down to 1-1/3 c. The sherry is necessary to provide the acid to activate the baking soda and to add liquid to make...
11/2/2008
This bread is AMAZING!!! It is so rich and flavorful. The only thing I changed was that I used pecans instead of walnuts because that's what I had on hand, other than that this recipe is perfe...
11/10/2007
This has become one of my most treasured recipes. I use raisins instead of nuts, and my favorite trick is to soak the raisins in the sherry for at least 20 min before mixing up the recipe. I re...
10/7/2009
Made this using pumpkin pie spice and extra mace and ginger. Also used half T each baking soda and aluminum free baking powder, got immense lift. Used 2 cups chopped toasted walnuts (we love nut...