Cream Sherry-Pumpkin Bread - cooking recipe

Ingredients

2 cups sugar
1 1/4 cups packed light brown sugar
3 2/3 cups fresh pumpkin puree or 29 ounces pumpkin puree
4 large eggs
1 cup nut oil (such as walnut, almond, or sunflower seed)
4 2/3 cups unbleached 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 teaspoon salt
1/2 cup cream sherry

Preparation

Preheat oven to 350\u00b0; 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 3/4 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.