| 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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