Lemony Wheatful Fruit Bread

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Prep Time: 10 Min

Total Time: 60 Min

Servings: 12 servings


  • 1/2 cup (1 stick) margarine, melted
  • 1/2 cup fat-free milk
  • 2 eggs
  • Finely grated peel from 1 lemon
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 2 cups flour
  • 1-1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed
  • 1 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1 cup dried mixed fruit (such as prune, apricot, pear)


  1. Mix margarine, milk, eggs, lemon peel, juice and sugar in large bowl until well blended. Stir in flour, crushed cereal, baking soda and cinnamon until blended. Stir in fruit.
  2. Spoon into 9x5-inch loaf pan sprayed with cooking spray.
  3. Bake at 350°F for 50 minutes or until bread is golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store wrapped in plastic wrap. Cut into 12 slices to serve.

Tips and Suggestions

Shortcut: To easily grate lemon peel, place a piece of parchment paper across the grater's small holes and rub the lemon's skin over the paper to prevent the peel from sticking in the holes.

Nutrition Bonus: Lemon lovers will be delighted with this easy quick bread made with Post Shredded Wheat Cereal.


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