Sunny Cranberry Nut Bread

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Prep Time: 20 Min

Total Time: 95 Min

Servings: 16 servings

Ingredients

  • 1 egg
  • 1 cup milk
  • 1 Tbsp. grated orange peel
  • 1/3 cup fresh orange juice
  • 1/4 cup oil
  • 2 cups Post Raisin Bran Cereal
  • 1-3/4 cups flour
  • 1 cup sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 cup cranberries, coarsely chopped
  • 1/2 cup pecan pieces

Directions

  1. Preheat oven to 350ºF. Beat egg, milk, orange peel, juice and oil in medium bowl with wire whisk until well blended. Stir in cereal. Let stand 5 min. Meanwhile, mix flour, sugar, baking powder and salt in large bowl. Add cereal mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries and pecans.
  2. Pour into greased and floured 9x5-inch loaf pan.
  3. Bake 1 hour 15 min. or until wooden toothpick inserted in center comes out clean. Cool 10 min. in pan.; remove from pan to wire rack. Cool completely.

Tips and Suggestions

Note: For easier slicing, wrap bread and store overnight before cutting into slices the next day.

Best of Season: Look for bags containing brightly colored cranberries. Stored in an airtight plastic bag, cranberries can be refrigerated for at least 1 month or frozen for up to 1 year. Discard any berries that are soft, discolored or shriveled.

Nutrition Bonus: Enjoy this favorite snack that's low in sodium.

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