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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 cups all purpose flour |
1 1/2 cups shredded bran cereal (such as all-bran) |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 1/4 teaspoons ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
4 eggs |
3 cups sugar |
1 cup buttermilk |
2 cups canned solid pack pumpkin |
2/3 cup vegetable oil |
Directions:
1. Preheat oven to 325°F. 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.
2. 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.)
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