Sherry Pumpkin Bread Recipes

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

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 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.

Steps:

• In large bowl, beat together oil, brown sugar, eggs, pumpkin, cinnamon, nutmeg and sherry. In separate bowl, combine flours, baking powder, salt and nuts. Add to wet ingredients and mix well.
• Pour into 2 greased 9-inch loaf pans and bake in preheated 350°F oven for 30 minutes, or until top springs back when pressed with fingers. Cool 10 minutes, then remove from pans. Yield: Two 9-inch loaves.
• The Harrowsmith Country Life.

Steps:

• Preheat oven to 350°F. Spray 2, 9 x 5 loaf pans with cooking spray, lightly coat with flour. Set aside. In large bowl, stir together first 7 ingredients. In another bowl, whisk together pumpkin and next 3 ingredients. Add to flour mix, whisking just until dry ingredients are moistened.
• Spoon 3 cups batter into each pan. Spoon cream cheese filling evenly over batter in both pans. Spoon remaining batter evenly over cream cheese filling.
• Bake for 1 hr and 15 min, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 min. Remove bread from pans and let cool completely.

Steps:

• Combine oil, eggs, 1/3 cup water and pumpkin.
• Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
• Gradually beat dry ingredients into pumpkin mixture.
• Stir in candied cherries and nuts.
• Pour into greased and lightly floured 9x5x3 loaf pan.
• Bake at 350 degrees for 1 hour or until tester inserted comes out clean.

Steps:

• Mix together to cake consistency. Pour into 2 greased loaf pan. Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar.

Steps:

• 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.