Bran Nut Bread

Bran Nut Bread

Bran Nut Bread is a rich, flavorful quick bread with 1½ cups Kellogg's® All-Bran® cereal for a boost of fiber. Ready in 140 minutes for 16 servings, it blends flour, sugar, nuts, eggs, shortening, and milk. Try six variations, including Bran Banana and Cherry-Topped Bread. Enjoy a slice for breakfast—especially toasted with orange marmalade.

  • Kellogg's® All-Bran® cereal adds extra fiber and flavor.
  • Ready in 140 minutes with a prep time of 20 minutes for 16 servings.
  • Mixes simple ingredients: flour, sugar, baking soda, nuts, eggs, shortening, All-Bran cereal, and milk.
  • Includes six variations—like Bran Banana, Cherry-Topped, and Spicy Applesauce Bread for flexible recipes.
  • A tasty choice for breakfast, especially when toasted with marmalade.
Not just another quick bread! This tasty bread is exceptionally rich and flavorful. Enriched with 1½ cups of All-Bran® cereal for a boost of fiber, it's also studded with a handful of rich, earthy-tasting chopped nuts. Try it for breakfast, toasted and spread with orange marmalade

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PREP TIME (MIN)

20

TOTAL TIME (MIN)

140

SERVINGS

16

Ingredients

  • 2 cupsall-purpose flour
  • 1/2 cupsugar
  • 1 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 1/2 cupsKellogg's® All-Bran® Original cereal
  • 1 1/3 cupmilk
  • 2eggs
  • 1/2 cupshortening
  • 1/2 cupchopped nuts

Kellogg's® All-Bran® Original Cereal

Directions

1. Stir together flour, sugar, baking powder, soda and salt. Set aside. 2. In large mixing bowl, combine KELLOGG'S® ALL-BRAN® cereal and milk. Let stand about 2 minutes or until cereal softens. Add eggs and shortening. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray. 3. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes before removing from pan. Cool completely on wire rack before slicing. Yield: 1 loaf, 16 slices NOTE Variations: Bran Banana Bread: Substitute 1 1/2 cups mashed, ripe bananas (about 3) for the 1 1/2 cup milk. Cherry-Topped Bread: Finely chop contents of one 10 ounce jar maraschino cherries, drained. Stir 2 tablespoons of the cherries into batter with nuts. For topping ,combine remaining cherries with 1 tablespoon melted margarine or butter, 1/4 cup sugar and 1/4 cup chopped nuts. Sprinkle over batter before baking. Spicy Applesauce Bread: Stir 1 teaspoon cinnamon and 1/2 teaspoon nutmeg into flour mixture. Substitute 1 1/2 cup applesauce for the 1 1/3 cup milk. Savory Caraway-Onion Bread: Omit nuts and decrease sugar to 1/4 cup. Add 2 teaspoons caraway seeds to flour mixture. Cook 1/2 cup finely chopped onions in 2 tablespoons margarine or butter until tender. Stir into cereal-milk mixture. Back-to-Basics Bread: Substitute 3/4 cup whole wheat flour and 1 cup all-purpose flour for the 2 cups all-purpose flour. Substitute 1/3 cup firmly packed brown sugar for the 1/2 cup granulated sugar. Raisin-Rick Bread: Stir 1/2 cup seedless raisins into batter with nuts.