- 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
- 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.)