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Categories:
flour bran cereal baking soda salt ground cinnamon ground allspice ground nutmeg baking powder eggs sugar buttermilk pumpkin vegetable oil
Viewed: 31 - Published at: 2 years agoIngredients
- 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
Method
- 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.)
