not your mother's pumpkin bread

Ingredients

• Servings: 3
• 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
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.
• 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.
• 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 . 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.
• 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 wire racks to cool completely. can be kept at room temp. for 4 days or frozen.