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Pumpkin Bran Bread

Sunnyside Cook

Dawn Dobie
Moist and fragrant pumpkin bread filled with dried fruit and nuts
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 16 slices

Ingredients
  

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 1/4 cups buttermilk
  • 2 cups canned solid pack pumpkin
  • 2/3 cup vegetable oil
  • 1 1/2 cups shredded bran cereal (such as All-Bran)
  • 1 cup golden or regular raisins
  • 1 cup chopped walnuts

Instructions
 

  • Preheat oven to 325°F.
  • Butter two 9x5x3-inch loaf pans. Coat pans with flour, tapping out excess.
  • Combine first 7 ingredients in medium bowl; stir to blend well.
  • Whisk eggs in a large bowl. Add sugars and buttermilk, mixing well. Add pumpkin puree and oil; whisk until blended.
  • Add bran cereal to pumpkin mixture, stirring well to combine and allow to soak for 15 minutes.
  • Add flour mixture to pumpkin mixture; stir to combine. Fold in nuts and raisins.
  • Divide batter evenly between prepared pans.
  • Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes.
  • Allow loaves to cool in pans for 10 minutes. Use a knife along pan sides to loosen loaves, if necessary.
  • Turn out loaves onto racks and allow to cool completely.

Notes

The loaves can be made ahead. After the bread is cooled completely, wrap tightly in foil and store in sealable plastic bag at room temperature 1 day or freeze up to 1 month.
To make muffins from batter, spray muffin tins with non-stick spray.  Scoop batter into muffin cups, filling 3/4 full.  Sprinkle the batter lightly with Turbinado or other coarse raw sugar (optional).  Bake at 375 degrees F for 18-20 minutes, checking with toothpick to see if done (only a few crumbs should adhere to toothpick). Remove from oven and allow to cool in pans for 5 minutes. Move to cooling rack and bring to room temperature. Makes about 24 muffins.  These can be cooled and frozen, too.
Adapted from Beth Harrison in Bon Appétit (March 1994)