Serves: 16
Total Calories: 187
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.
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. Stubstitute 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 Bran Nut Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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