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Pumpkin Bran Bread


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


Preheat oven to 325 degrees 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. )

Makes 2 loaves.

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