Monday, October 11, 2010

Pumpkin Bran Bread

I found this recipe at Bon Appetit and modified it a bit so it's much healthier!  I made 6 mini loaf pans and gifted them to friends!

Pumpkin Bran Bread

1 1/2 cups all purpose flour 
1 1/2 cups whole wheat flour
1 1/2 cups shredded bran cereal (such as All-Bran) 
2 teaspoons baking soda 
1 1/2 teaspoons salt 
2 1/2 teaspoons ground cinnamon 
2 teaspoons ground allspice 
1 teaspoon ground nutmeg 
1/2 teaspoon baking powder 
4 eggs 
1 cup sugar 
1 cup brown sugar
1 cup buttermilk 
2 cups canned solid pack pumpkin 
2/3 cup apple sauce

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 apple sauce; 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.) 


* If you're using mini loaf pans, bake at 325°F for 50 minutes.
** I also sprinkled a little raw sugar on top of the loaves before baking, but that's optional.

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