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Bran Nut Bread
Thumbnil Bran Nut Bread

Bran Nut Bread

Not just another quick bread! This tasty bread is exceptionally rich and flavorful. Enriched with 1½ cups of All-Bran® cereal for a boost of fiber, it's also studded with a handful of rich, earthy-tasting chopped nuts. Try it for breakfast, toasted and spread with orange marmalade

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Prep Time (min): 20
Total Time (min): 140
Servings 16

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups Kellogg's® All-Bran® Original cereal
  • 1 1/3 cup milk
  • 2 eggs
  • 1/2 cup shortening
  • 1/2 cup chopped nuts
Nutrition Information

Directions

1. Stir together flour, sugar, baking powder, soda and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S® ALL-BRAN® cereal and milk. Let stand about 2 minutes or until cereal softens. Add eggs and shortening. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.

3. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes before removing from pan. Cool completely on wire rack before slicing.

Yield: 1 loaf, 16 slices

NOTE

Variations:

Bran Banana Bread: Substitute 1 1/2 cups mashed, ripe bananas (about 3) for the 1 1/2 cup milk.

Cherry-Topped Bread: Finely chop contents of one 10 ounce jar maraschino cherries, drained. Stir 2 tablespoons of the cherries into batter with nuts. For topping ,combine remaining cherries with 1 tablespoon melted margarine or butter, 1/4 cup sugar and 1/4 cup chopped nuts. Sprinkle over batter before baking.

Spicy Applesauce Bread: Stir 1 teaspoon cinnamon and 1/2 teaspoon nutmeg into flour mixture. Substitute 1 1/2 cup applesauce for the 1 1/3 cup milk.

Savory Caraway-Onion Bread: Omit nuts and decrease sugar to 1/4 cup. Add 2 teaspoons caraway seeds to flour mixture. Cook 1/2 cup finely chopped onions in 2 tablespoons margarine or butter until tender. Stir into cereal-milk mixture.

Back-to-Basics Bread: Substitute 3/4 cup whole wheat flour and 1 cup all-purpose flour for the 2 cups all-purpose flour. Substitute 1/3 cup firmly packed brown sugar for the 1/2 cup granulated sugar.

Raisin-Rick Bread: Stir 1/2 cup seedless raisins into batter with nuts.

This recipe uses:

Kellogg's® All-Bran® Original Cereal

Kellogg's® All-Bran® Original Cereal

Where to Buy

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