Raisin Bran Bread

Select the number of stars to rate this recipe Thanks for rating this recipe | Show average rating
Average based on 491 ratings | Rate this recipe

Prep Time: 15 Min

Total Time: 65 Min

Servings: 16 servings


  • 1/4 cup (1/2 stick) margarine, divided
  • 2 cups Post Raisin Bran Cereal, divided
  • 1-1/4 cups fat-free milk
  • 1 egg
  • 3/4 cup sugar
  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1 Tbsp. sugar


  1. Preheat oven to 350°F. Melt 2 Tbsp. of the margarine; place in medium bowl. Add 1-1/2 cups of the cereal and the milk; stir. Let stand 1 min. Add egg and 3/4 cup sugar; mix well. Stir in flour, baking powder and cinnamon until well blended. Spread batter into 9x5-inch loaf pan sprayed with cooking spray.
  2. Melt remaining 2 Tbsp. margarine; place in small bowl. Add remaining 1/2 cup cereal and 1 Tbsp. sugar; stir until well blended. Sprinkle over batter. Gently press cereal mixture into batter.
  3. Bake 50 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min; remove to wire rack. Cool completely. Cut into 16 slices to serve.

Tips and Suggestions

Storage Know-How: 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 still got a fresh, tasty breakfast treat in the morning.


@Dictionary["Disqus - comments powered by"] Disqus

Back to top