Post Raisin Sunny Cranberry Nut Bread

Added to Recipes on Wed 03/16/2011


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.