Serves: 10
Total Calories: 304
1. Combine the 2 tablespoons sugar and 1/4 teaspoon cinnamon. Set aside for topping.
2. Stir together flour, the 1/2 cup sugar, baking powder, salt and the 1 teaspoon cinnamon. Set aside.
3. 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 raisins and nuts. Add flour mixture, stirring only until combined. Spread evenly in 9-inch round cake pan coated with cooking spray. Sprinkle topping evenly over coffee cake.
4. Bake at 375°F about 30 minutes or until lightly browned. Serve warm, cut into wedges.
This Cinnamon Raisin Brunch Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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