Bran Nut Bread

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.