Brunch Loaf

Perfect for breakfast or brunch, this moist whole wheat and bran loaf also makes a satisfying snack anytime of the day.

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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 1/4 cup whole bran cereal
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 8 ounce carton vanilla yogurt
  • 1/4 cup milk
  • 1/4 cup cooking oil
  • 1/2 cup raisins
In a medium mixing bowl combine all-purpose flour, whole wheat flour, sugar, bran cereal, baking soda, cinnamon, and salt. Make a well in the center of the dry ingredients; set aside.
In a small mixing bowl combine egg, yogurt, milk, and oil. Add yogurt mixture all at once to dry ingredients. Stir just until moistened. Do not overmix. Fold in raisins. Pour batter into one greased 8x4x2-inch loaf pan or two greased 7-1/2x3-1/2x2-inch loaf pans.
Bake in a 350 degree F oven until a toothpick inserted near the center comes out clean. Allow about 55 minutes for large loaf or about 35 minutes for small loaves. Cool in pan for 10 minutes. Remove from pan; cool. Makes 14 servings.

Make Ahead Tip

  • Make the loaf or loaves ahead and freeze up to 3 months. Or, bake the bread the day before and store the wrapped loaf overnight in the refrigerator.

nutrition information

Per Serving: cal. (kcal) 174, Fat, total (g) 5, chol. (mg) 21, carb. (g) 30, pro. (g) 4, sodium (mg) 150, Percent Daily Values are based on a 2,000 calorie diet
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