Recipe - Pumpkin Bran Bread

3 cup All purpose flour
1 One half cup Shredded bran cereal; (such
as AllBran)
2 teaspoon Baking soda
1 One half teaspoon Salt
1 One fourth teaspoon Ground cinnamon
1 teaspoon Ground allspice
One half teaspoon Ground nutmeg
One half teaspoon Baking powder
4 Eggs
3 cup Sugar
1 cup Buttermilk
2 cup Canned solid pack pumpkin
2/3 cup Vegetable oil

Preheat oven to 325F. Butter two 9x5x3inch 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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