Holiday Cranberry Nut Bread
#28006 - 1 Egg
#25211 - 1 cup HP Hood Crowley Milk
#88348 - 1 tbsp Orange Peel, grated
#88348 - 1/3 cup Fresh Orange Juice
#30010 - 1/4 cup Oil
#85054 - 2 cups Raisin Bran
#10865 - 1 3/4 cup Flour
#68064 - 1 tbsp Baking Powder
#92274 - 1/4 tsp Kosher Salt
#45354 - 1 cup Cranberries, coarsely chopped
#10775 - 1/2 cup Pecan Pieces (skip the nuts for an allergy-friendly option!)
- Heat oven to 350 degrees. Beat egg, milk, orange peel, juice and oil in a medium bowl with a wire whisk until well blended. Stir in cereal. Let stand 5 minutes. Meanwhile, mix flour, sugar, baking powder and salt in a large bowl. Add cereal mixture; stir just until moistened (batter will be lumpy). Stir in cranberries and pecans.
- Pour into greased and floured 9 x 5 inch loaf pan.
- Bake 1 hour 15 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to wire rack. Cool completely.
Recipe sourced from Post Consumer Brands