Cream Sherry Pumpkin Bread
Indulge your senses with this irresistibly moist and flavorful Cream Sherry Pumpkin Bread, a perfect fusion of autumnal spices, rich pumpkin puree, and a luxurious splash of cream sherry. This easy-to-make quick bread is delicately spiced with cinnamon, nutmeg, and ginger, creating a warm, aromatic treat that's perfect for fall gatherings or cozy mornings with coffee. The addition of cream sherry adds a subtle, sophisticated sweetness, while optional chopped pecans or walnuts lend a delightful crunch. Ready in just over an hour, this versatile loaf is ideal as a dessert, snack, or gift for the holidays. Whether served plain or topped with butter or cream cheese, this pumpkin bread is bound to become a seasonal favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1.5 cups Pumpkin puree
- 0.75 cup Vegetable oil
- 0.5 cup Cream sherry
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In another bowl, whisk together the pumpkin puree, vegetable oil, cream sherry, eggs, and vanilla extract until smooth and well-combined.
Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix, as this could make the bread dense.
If using, fold in the chopped pecans or walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Place the pan in the preheated oven and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the pan from the oven and allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. This bread pairs beautifully with a smear of butter or cream cheese.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 103.6 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 691.1 g | 251% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 429.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 299 mg | 23% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
