Cream Sherry-Pumpkin Bread

• 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

1. Preheat oven to 350u0b0; grease three 8 x 4 inch loaf pans.
2. In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
3. Beat with an electric mixer until smooth, about 1 minute.
4. In another bowl, combine the flour, baking soda, spices, and salt.
5. With a spatula, combine the wet and dry ingredients and beat until smooth.
6. Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
7. Scrape the batter into the three prepared pans, filling each no more than 3/4 full.
8. 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.
9. 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.
10. Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.

sugar, brown sugar, fresh pumpkin puree, eggs, nut oil, flour, baking soda, ground cinnamon, ground cloves, ground coriander, salt, cream sherry

Taken from www.food.com/recipe/cream-sherry-pumpkin-bread-333554 (may not work)