Blueberries and bran star in a quick and easy loaf that's a cousin to banana bread.
                Prep Time: 20 min
              Total Time: 3 hours 35 min
              Makes: 1 loaf (16 slices)
            
  | 1 1/2 | cups Fiber One® original bran cereal | 
| 3/4 | cup water | 
| 1 | tablespoon grated orange peel | 
| 1/2 | cup orange juice | 
| 2 | cups Gold Medal® all-purpose flour | 
| 3/4 | cup sugar | 
| 1 1/2 | teaspoons baking powder | 
| 1/2 | teaspoon baking soda | 
| 1/4 | teaspoon salt | 
| 2 | tablespoons vegetable oil | 
| 1 | egg | 
| 1 | cup Cascadian Farm® organic frozen blueberries (do not thaw) | 
| 1. | Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). | 
| 2. | In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes. | 
| 3. | Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan. | 
| 4. | Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. | 
| High Altitude (3500-6500 ft): Bake 1 hour 5 minutes to 1 hour 10 minutes. | |
 
 
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