Makes 2 loaves.

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

    DIRECTIONS

    Preheat oven to 325°F. Butter two 9×5x3-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.)