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.