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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.