Pumpkin Bread

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1 1⁄2 hours 2 Medium Loaves Print RecipeEmail Recipe


2cuppumpkin purée
3 1⁄3cupall-purpose flour (sifted)
1 1⁄2teaspoonbaking powder
1⁄2teaspoonbaking soda
1⁄2teaspoonground cinnamon
 pinchground cloves
2⁄3cupunsalted butter
4 eggs
1⁄3cupdry sherry
2⁄3cupwalnuts (coarsely chopped)
2⁄3cupdried currants


Heat oven to 350F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.

Sift flour, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves into large bowl.

Beat butter in large mixer bowl until creamy. Gradually add sugar; continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 cups pumpkin purée and the sherry.

Fold sifted dry ingredients into batter, scraping bottom and sides of bowl occasionally; fold in walnuts and currants. Divide batter evenly between prepared loaf pans. Bake until wooden pick inserted in center of bread is withdrawn clean, about 1 hour. Cool completely on wire racks before removing from pans.

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