Pumpkin Bread

    (23)
    1 hour 25 min

    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.


    24 people made this

    Ingredients
    Makes: 3 20x10cm loaves

    • 400g caster sugar
    • 275g light brown soft sugar
    • 250ml walnut oil
    • 825g pumpkin puree
    • 4 eggs
    • 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

    Method
    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease three 20x10cm loaf tins.
    2. 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.
    3. 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.
    4. 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.

    Ingredients

    Pumpkin puree can be purchased online.

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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (20)

    by
    60

    Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground cloves. I also made a Maple butter, by stirring in 3 tbs. of Grade B Maple syrup into one stick of softened room temp. butter. I have a dual degree in the Culinary Arts, and have also worked in Europe as a Pastry chef. Suffice it to say, that it is indeed a good product when I decide to add it to my personal recipe collection; but when you accidently drop a piece on the floor and THE CAT eats it, IT IS A VERY GOOD recipe indeed!  -  26 Oct 2002  (Review from Allrecipes US | Canada)

    by
    42

    I've been making this pumpkin bread for the last five years. It's simply the best and get rave reviews from all that try it. You won't be disapointed with this one, well worth the effort.  -  11 Nov 2001  (Review from Allrecipes US | Canada)

    by
    39

    This is an AWESOME recipe for pumpkin bread! We have tried several of the recipes on this site (trying to use up many pumpkins worth of pumpkin!) and this is by far the best! It's not as sweet as many we tried, full of savory flavor and extremely moist. This is our new favorite quick bread recipe!  -  21 Dec 2001  (Review from Allrecipes US | Canada)

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