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.
Prep Time: 15 mins
see savings1 cupall-purpose flour
see savings1 cupwhole wheat flour
see savings2/3 cuppacked brown sugar
see savings1/4 cupwhole bran cereal
see savings1 teaspoonbaking soda
see savings1/2 teaspoonground cinnamon
see savings1/4 teaspoonsalt
see savings1beaten egg
see savings1 8 ounce cartonvanilla yogurt
see savings1/4 cupmilk
see savings1/4 cupcooking oil
see savings1/2 cupraisins
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.
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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