This recipe is liked by 0 person(s). |
Pumpkin Bran Bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
yield: Makes 2 loaves subscribe to Bon Appétit 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 |
preparation
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.
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.)
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe