CREAM SHERRY-PUMPKIN BREAD
Make and share this Cream Sherry-Pumpkin Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1776.8, Fat 8.8, SaturatedFat 2.5, Cholesterol 248, Sodium 2161.2, Carbohydrate 388.9, Fiber 7.4, Sugar 227.8, Protein 30.3
SHERRY PUMPKIN BREAD
Make and share this Sherry Pumpkin Bread recipe from Food.com.
Provided by Olha7397
Categories < 60 Mins
Time 45m
Yield 2 breads
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1804, Fat 95.7, SaturatedFat 13.6, Cholesterol 211.5, Sodium 2291.2, Carbohydrate 186.7, Fiber 9.9, Sugar 112.6, Protein 25.7
PUMPKIN-CREAM CHEESE BREAD
With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 32 servings or 2 loaves, 16 servings each.
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
- Pour into 2 greased and floured 9x5-inch loaf pans.
- Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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