Brunch Loaf
Recipe from
Better Homes and Gardens
Perfect for breakfast or brunch, this moist whole wheat and bran loaf also makes a satisfying snack anytime of the day.
Servings:
Makes 14 servings.
Prep Time:
15 mins
Total Time:
50 mins
Ingredients
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1 cupall-purpose floursee savings
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1 cupwhole wheat floursee savings
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2/3 cuppacked brown sugarsee savings
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1/4 cupwhole bran cerealsee savings
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1 teaspoonbaking sodasee savings
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1/2 teaspoonground cinnamonsee savings
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1/4 teaspoonsaltsee savings
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1beaten eggsee savings
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1 8-ounce cartonvanilla yogurtsee savings
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1/4 cupmilksee savings
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1/4 cupcooking oilsee savings
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1/2 cupraisinssee savings
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.
4.
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: Calories 174, Total Fat 5 g, Cholesterol 21 mg, Sodium 150 mg, Carbohydrate 30 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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