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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Ingredients
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    1   cup 
    all-purpose flour
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    1   cup 
    whole wheat flour
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    2/3  cup 
    packed brown sugar
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    1/4  cup 
    whole bran cereal
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    1   teaspoon 
    baking soda
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    1/2  teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    salt
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    1   
    beaten egg
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    1  8  ounce carton 
    vanilla yogurt
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    1/4  cup 
    milk
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    1/4  cup 
    cooking oil
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    1/2  cup 
    raisins

Directions
1.
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.
2.
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.
3.
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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