Pumpkin Bran Bread

• 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

1. Preheat oven to 325F.
2. Butter two 9x5x3-inch loaf pans.
3. Dust pans with flour.
4. Combine first 8 ingredients in medium bowl; stir to blend well.
5. Whisk eggs, sugar and buttermilk in large bowl.
6. Add dry ingredients; stir to combine.
7. Add pumpkin and oil; stir until blended.
8. Divide batter between prepared pans.
9. Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes.
10. Let loaves cool 10 minutes.
11. Cut around pan sides to loosen loaves, if necessary.
12. Turn out loaves onto racks; cool completely.
13. (Can be made ahead.
14. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)

flour, bran cereal, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg, baking powder, eggs, sugar, buttermilk, pumpkin, vegetable oil

Taken from www.epicurious.com/recipes/food/views/pumpkin-bran-bread-1325 (may not work)