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This adult version of an old classic is not as sweet as its predessors. It has subtle and tantalizing spicing.

Ingredients
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

Preheat oven to 350 degrees. Lightly grease three 8 x 4 inch loaf pans.

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.

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.

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 temperature for 4 days or frozen.

Recipe makes three 8 x 4-inch loaves.

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