Post Raisin Sunny Cranberry Nut Bread

Rating:  This recipe has not been rated
SAVE PRINT

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.

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 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.

Rating

This recipe has not been rated

Tried this recipe? Log in to DoctorOz.com to rate it and find more recipes just for you.

Rating

This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It
Good
Average
Poor