NOT YOUR MOTHER'S PUMPKIN BREAD

2 cups sugar
1 1/4 cups light brown sugar
1 (26 ounce) can pumpkin puree (not pie filling)
4 eggs
1 cup walnut oil or hazelnut oil
4 2/3 cups unbleached all purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 cup cream sherry
1 1/2 cups walnuts or hazelnuts

Preheat oven to 350 degrees F. Grease three 8- by 4-inch loaf pans.

In a large bowl combine the sugars, pumpkin, eggs and nut oil. Beat with an electric mixer 1 minute.

In another bowl combine the flour, baking soda, spices and salt.

With a large spatula combine the wet and dry mixtures and beat until smooth. Stir in the cream sherry. Beat with an electric mixer until thoroughly blended, 1-2 minutes. Mix in nuts. Scrape the batter into the loaf pans, filling each no more than 3/4 full.

Bake immediately in the center of the preheated oven for 65-75 minutes until a cake tester inserted into each center comes out clean. Let stand 5 minutes in the pans before turning out onto a rack to cool completely.

Wrap tightly in plastic wrap and let set at room temperature overnight. The loaves can be kept at room temperature for as long as 4 days or frozen.

Makes 3 loaves
Source: Cox Newspapers