Pumpkin bran bread

1 servings

Ingredients

Quantity Ingredient
3 cups All purpose flour
1½ cup Shredded bran cereal; (such as All-Bran)
2 teaspoons Baking soda
1½ teaspoon Salt
1¼ teaspoon Ground cinnamon
1 teaspoon Ground allspice
½ teaspoon Ground nutmeg
½ teaspoon Baking powder
4 Eggs
3 cups Sugar
1 cup Buttermilk
2 cups Canned solid pack pumpkin
⅔ cup Vegetable oil

Directions

Preheat oven to 325F. Butter two 9x5x3-inch loaf pans. Dust pans with flour.

Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine.

Add pumpkin and oil; stir until blended. Divide batter between prepared pans.

Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely.

(Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)

Makes 2 loaves.

Bon Appetit March 1994

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