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Raisin Bran Bread




Source of Recipe


Kraft Foods


Recipe Introduction


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 got a fresh, tasty treat the next morning!



List of Ingredients




2 C Post Raisin Bran Cereal, divided
1-1/4 C fat free Milk
1/4 C Margarine, melted, divided
1 Egg
3/4 C Sugar
2 C Flour
1 T Baking Powder
1/2 t ground Cinnamon
1 T Sugar



Recipe



PREHEAT oven to 350°F. Mix 1-1/2 cups of the cereal, the milk and 2 T of the margarine in medium bowl. Let stand 1 minute.
Add egg and 3/4 C sugar; mix well. Stir in flour, baking powder and cinnamon until well blended. Spread into 9x5" loaf pan sprayed with cooking spray.

MIX remaining 1/2 C cereal, remaining 2 T margarine and 1 T sugar until well blended; sprinkle over batter. Gently press cereal mixture into batter.

BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove bread from pan.
Cool completely. Cut into 16 slices to serve.

Makes 16 servings, 1 slice each

Variation - Raisin Bran Muffins: Prepare batter as directed; spoon evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle evenly with topping mixture. Bake at 350°F for 25 to 30 minutes or until golden brown.
Makes 12 servings, 1 muffin each

Nutritional Info Per Serving: Calories 160, Total fat 3.5g,
Saturated fat 0.5g, Cholesterol 15mg, Sodium 180mg,
Carbohydrate 29g, Dietary fiber 1g, Sugars 13g, Protein 3g
Diet Exchange: 2 Starch