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Friday, October 23, 2009

Friday Food Trip: Pumpkin Bread

This time of the year, I bake bread and this is one of the bread I love beside Banana nut bread and Amish friendship bread. I use splenda instead of regular sugar since hubby and I are both diabetic. Try it and fall in love with this one over and over again.
  • 2 cups white sugar
  • 1 1/4 cups light brown sugar
  • 1 cup walnut oil
  • 1 (29 ounce) can pumpkin puree
  • 4 eggs
  • 4 2/3 cups 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 1/2 teaspoons salt
  • 1/2 cup cream sherry
  • 1 1/2 cups chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
  2. 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.
  3. 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.
  4. 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.


  1. Thanks for posting this Cecile, I have to copy and print the recipe and let hubby bake some maybe this weekend. :)

  2. Kadagko sa imung bread ces, panghatag bi, mura dili namahurot ninyo ug kaon da hehehehe. Kakapoy mn ug bake oi, naunsa very tapuls mn jd ko when it comes to looking for the ingredients ky dili mn gd ako ang mag grocery ako mn amo. Happy FTF ang have a nice weekend.