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Crema Dolce Pumpkin Bread

Crema Dolce Pumpkin Bread

Something new to try:  Crema Dolce Pumpkin Bread

Thanksgiving is around the corner:  feasts and flavors, family and friends.   For us here at French Lick Winery, wine is more than sipped and paired, we also cook and bake with it.  This time, it’s pumpkin bread.

From the humble beginnings of a traditional pumpkin bread, this recipe elevates it to new, tender and moist heights with a few substitutions and an addition, French Lick Winery’s Crema Dolce. Using walnut oil adds a light flavor of nuts without having to crack a shell.  While the coriander is in this original recipe, I’m going to give you a little secret:  I don’t use it.  I use a scant half-teaspoon of finely ground white pepper!   Yes, I know it sounds odd, but trust me…it gives it a little tickle of spice and keeps people going back to taste it again and again, trying to figure out your secret!    And don’t skip the end instruction of wrapping and room temperature standing:  it really works.  And the flavor is worth the wait!

Crema Dolce Pumpkin Bread
Yields:  3 – 8×4 loaves

2 cups white sugar
1 1/4 cups light brown sugar
One 29-ounce can Libby’s pumpkin (not pie filling)
4 large eggs
1 cup walnut oil (can substitute other light oil if there is a nut allergy)
4 2/3 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1 tsp cloves
1 tsp coriander
1 teaspoon salt
1/2 cup French Lick Winery Crema Dolce

Preheat the oven to 350º.  Grease three 8in x 4in loaf pans.  In a large bowl, combine the sugars, pumpkin, eggs, and nut oil.  Beat with a large whisk or an electric mixer until smooth.

In another bowl, combine the flour, baking soda, spices, and salt, whisking lightly to remove any lumps.  Gently combine the wet and dry mixtures and beat until smooth.  Stir in the cream sherry.  Vigorously beat until thoroughly blended, about 1 to 2 minutes.  The batter will be thick.

Scoop batter into prepared pans, filling each no more than 3/4 full.  Bake immediately in the center of the preheated oven 65 to 75 minutes, or until a cake tester inserted into each center comes out clean.  Let stand 5 minutes in the pans before turning the loaves out onto a rack to cool completely.

FOR BEST FLAVOR:  Wrap tightly in plastic wrap and let set at room temperature overnight or up to 4 days before serving.