I found a really good recipe. Enjoyed the bread. I thought it was a little dense but not overwhelmingly so...plus, it's made of bran, so what else do I expect!? Because of the raisins and the bran this is a great entry for Sweetnicks ARF Tuesday. Check by to see other great recipes.
Raisin Bran Bread
2 cups Raisin Bran Cereal, divided
1-1/4 cups fat-free milk
1/4 cup (1/2 stick) margarine, melted, divided (you could use oil)
1 egg
1/2 cup sugar
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1 Tbsp. sugar
1-1/4 cups fat-free milk
1/4 cup (1/2 stick) margarine, melted, divided (you could use oil)
1 egg
1/2 cup sugar
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1 Tbsp. sugar
PREHEAT oven to 350°F. Mix 1-1/2 cups of the cereal, the milk and 2 Tbsp. of the margarine in medium bowl. Let stand 1 minute. Add egg and 3/4 cup sugar; mix well. Stir in flour, baking powder and cinnamon until well blended. Spread into 9x5-inch loaf pan sprayed with cooking spray.
MIX remaining 1/2 cup cereal, remaining 2 Tbsp. margarine and 1 Tbsp. sugar until well blended; sprinkle over batter. Gently press cereal mixture into batter.
BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove bread from pan. Cool completely. Cut into 16 slices to serve.
9 comments:
That looks like it would be wonderful toasted for breakfast with butter and hot cup of coffee.... hmmm
I love raisin bran muffins, so I guess I would love this too! It looks great!
Yeah for the new rotation, glad you're enjoying it. Get some rest when you can :)
That bread looks great! I can't keep Raisin Bran in the house, we go through at least one box a week (well, of the Crunch variety). We love the stuff, so I know we'd like this bread.
Have a great day!
Janet - It was really good. Perfect for breakfast.
Annie - I would expect so! :-) THanks.
Stacy - It is really nice to enjoy what you're doing, even if it is a long day. It goes by so fast I dont realize how long the day has been until I sit down at night! Maybe you should try this bread at the beginning of the box instead of when you're trying to get rid of it! :-)
If you have made the Raisin Bran Bread, please explain the last step. After you sprinkle the cereal, margarine, and sugar mixture on top, how far down into the batter do you press it?
Anon - I didn't press very much. Just enough to be sure it will stay on the top. As it bakes, the dough should grab onto it, but you want to "press" it into the dough just to be sure. So, just kind of touch it to be sure it's stuck on there. Hope that makes sense.
Thank you for your clarification, Claire. I will try the recipe tomorrow.
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