Best Sherry Pumpkin Bread Recipes

CREAM SHERRY-PUMPKIN BREAD

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.

SHERRY'S CREAM-CHEESE PUMPKIN BREAD

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.

SHERRY PUMPKIN BREAD

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.