Description
Beth hensperger
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
Instructions
- 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