Crunchy Breakfast Bread
Yield
servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
cereal
nutlike cereal nuggets |
|
| ½ | cup |
raisins, seedless
|
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
cereal
nutlike cereal nuggets |
|
| 118 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
orange zest
grated |
|
| 1 | large |
eggs
lightly beaten |
|
| 237 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Combine egg and remaining ingredients; add to dry ingredients, stirring just until moistened.
Spoon into a greased and floured 8½ x4-1 loafpan.
Bake at 350℉ (180℃) for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
