Post Raisin Sunny Cranberry Nut Bread

This low-sodium breakfast favorite is packed with flavor.

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To ensure maximum freshness, 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.


  • 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


Preheat oven to 350˚F. 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 and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to wire rack. Cool completely.

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