Serves: 16
Total Calories: 166
1. In medium mixing bowl, stir together flour, sugar, baking powder, soda, and salt. Set aside.
2. In large mixing bowl, beat together KELLOGG'S COMPLETE Wheat Bran Flakes cereal, and remaining ingredients until well-mixed. Stir in dry ingredients, mixing until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray.
3. Bake at 350°F about 55 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes before removing from pan. Let cool completely before slicing.
This Pineapple Currant Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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