Quick Raisin Bread
Yield
1 loafPrep
15 minCook
60 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| 1 | cup |
raisins, seedless
|
|
| 2 | cups |
cereal
flakes |
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
buttermilk
|
|
| 4 | tablespoons |
vegetable shortening
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 237 | ml |
raisins, seedless
|
|
| 473 | ml |
cereal
flakes |
|
| 1 | each |
eggs
|
|
| 355 | ml |
buttermilk
|
|
| 6E+1 | ml |
vegetable shortening
melted |
|
Directions
Dredge raisins in small amount of flour, sift dry ingredients together and add raisins and cereal.
Beat eggs slightly, add milk and melted shortening, blend well with first mixture but do not overmix.
Bake in greased loaf pan 350℉ (180℃) F about 1 hour.
Note: Type of cereal not given, corn or bran could probably be used.
