About this recipe:This pumpkin bread is lightly spiced, deliciously moist and has walnuts dotted throughout. Serve thickly sliced with a cup of tea or coffee. This pumpkin bread is also freezer friendly.
Makes: 3 20x10cm loaves
400g caster sugar
275g light brown soft sugar
250ml walnut oil
825g pumpkin puree
585g plain flour
1 tablespoon bicarbonate of soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
125ml cream sherry
175g walnuts, chopped
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Preheat oven to 180 C / Gas 4. Lightly grease three 20x10cm loaf tins.
In a large bowl, beat together caster sugar, light brown soft sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
In a separate bowl, sieve together flour, bicarbonate of soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat until thoroughly blended, 1 to 2 minutes. Fold in walnuts. Spoon batter into the prepared tins, filling no more than three quarters full.
Bake in preheated oven until a skewer inserted into centre of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in tins before turn out onto wire racks to cool completely. Can be kept at room temperature for 4 days or frozen.