Raisin Bran Bread

This bread tastes great even the day after it's been baked!
Be sure to cool it completely, then wrap it tightly in plastic
wrap. Store overnight at room temperature and you've got a fresh,
tasty treat the next morning!

Prep: 15 min - Total: 1 hr 5 min

2 cups POST Raisin Bran Cereal, divided
1-1/4 cups fat free milk
1/4 cup (1/2 stick) margarine, melted, divided
1 egg
3/4 cup sugar
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1 Tbsp. sugar


PREHEAT oven to 350°F. Mix 1-1/2 cups of the cereal, the milk
and 2 Tbsp. of the margarine in medium bowl. Let stand 1 minute.
Add egg and 3/4 cup sugar; mix well. Stir in flour, baking powder
and cinnamon until well blended. Spread into 9x5-inch loaf pan
sprayed with cooking spray.

MIX remaining 1/2 cup cereal, remaining 2 Tbsp. margarine and
1 Tbsp. sugar until well blended; sprinkle over batter. Gently
press cereal mixture into batter.

BAKE 50 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes in pan on wire rack; remove bread from pan.
Cool completely. Cut into 16 slices to serve.

Makes 16 servings, 1 slice each

Variation - Raisin Bran Muffins: Prepare batter as directed;
spoon evenly into 12 medium muffin cups sprayed with cooking
spray. Sprinkle evenly with topping mixture. Bake at 350°F for
25 to 30 minutes or until golden brown.
Makes 12 servings, 1 muffin each

Nutritional Info Per Serving: Calories 160, Total fat 3.5g,
Saturated fat 0.5g, Cholesterol 15mg, Sodium 180mg,
Carbohydrate 29g, Dietary fiber 1g, Sugars 13g, Protein 3g

Diet Exchange: 2 Starch

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.