2 c. Bran
1/2 c. milk
3 eggs
1 (16 oz.) can solid packed pumpkin
3/4 c. Blue Bonnet butter, melted
2 1/2 c. all-purpose flour
2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. Davis baking powder
1 1/4 c. Planters walnuts, chopped
2 tsp. grated orange peel
1/2 c. confectioners' sugar
1 - 1 1/2 tsp. milk
Orange slices & mint leaves for garnish

In large bowl, stir together bran, 1/2 cup milk and eggs; let stand 5 minutes. blend in pumpkin and butter. Stir in flour, sugar, pumpkin pie spice, baking soda, baking powder, 3/4 cup chopped nuts and orange peel. Pour batter into greased 13"x9"x2" baking pan; sprinkle with remaining chopped nuts. Bake at 325 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

Remove from pan; cool completely on wire rack. Mix confectioners' sugar and remaining milk to desired consistency; use to glaze cake. Garnish with orange slices and mint leaves if desired.