Friday Food Trip: Pumpkin Bread

This time of the year, I bake bread and this is one of the bread I love beside Banana nut bread and Amish friendship bread. I use splenda instead of regular sugar since hubby and I are both diabetic. Try it and fall in love with this one over and over again.

• 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 sherry
• 1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
2. 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.
3. 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 sherry. 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.
4. 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 onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.