Recipe: Not Your Mother's Pumpkin Bread (using walnut or hazelnut oil and cream sherry)
Breads - Muffins, Quick BreadsNOT 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
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
MsgID: 3141877
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
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