| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | March 1994 | 1 | servings | |
INGREDIENTS
| 3 | c | All purpose flour |
| 1 1/2 | c | Shredded bran cereal; (such as All-Bran) |
| 2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1 1/4 | ts | Ground cinnamon |
| 1 | ts | Ground allspice |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Baking powder |
| 4 | Eggs | |
| 3 | c | Sugar |
| 1 | c | Buttermilk |
| 2 | c | Canned solid pack pumpkin |
| 2/3 | c | Vegetable oil |
INSTRUCTIONS
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.
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