Post recipe
Sunny Cranberry Nut Bread
- Prep Time:
- 20 min.
- Total Time:
- 95 min.
- Makes:
- 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
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.
POUR into greased and floured 9x5-inch loaf pan.
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 & 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.