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Raisin Bran Bread by Celeste

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  • Raisin Bran Bread by Celeste

    Posted by Celesta - September 01, 2004 08:53 PM

    With Fall coming, I thought this looked easy and good. Looks pretty healthy too.

    Raisin Bran Bread

    This bread tastes great even the day after it's been baked!
    Be sure to cool it completely, then wrap it tightly in plastic
    wrap. Store overnight at room temperature and you've got a fresh,
    tasty treat the next morning!

    Prep: 15 min - Total: 1 hr 5 min

    2 cups POST Raisin Bran Cereal, divided
    1-1/4 cups fat free milk
    1/4 cup (1/2 stick) margarine, melted, divided
    1 egg
    3/4 cup sugar
    2 cups flour
    1 Tbsp. CALUMET Baking Powder
    1/2 tsp. ground cinnamon
    1 Tbsp. sugar

    PREHEAT oven to 350F. 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.

    Makes 16 servings, 1 slice each

    Variation - Raisin Bran Muffins: Prepare batter as directed;
    spoon evenly into 12 medium muffin cups sprayed with cooking
    spray. Sprinkle evenly with topping mixture. Bake at 350F for
    25 to 30 minutes or until golden brown.
    Makes 12 servings, 1 muffin each

    Nutritional Info Per Serving: Calories 160, Total fat 3.5g,
    Saturated fat 0.5g, Cholesterol 15mg, Sodium 180mg,
    Carbohydrate 29g, Dietary fiber 1g, Sugars 13g, Protein 3g

    This recipe created by Kraft Foods.
    "There's no place like home..."