Grape Nuts Bread
- Number of Servings: 30
Ingredients
1 cup raisins1 cup milk1/2 cup honey1/2 cup brown sugar3 T. canola oil2 cups grape nuts1 cup whole wheat flour1 cup unbleached flour1 1/2 t. baking powder1/2 t. baking soda1/4 t. salt1 t. cinnamon 2 eggs1 tsp vanilla extract1—2 cup mixed berries and fruit(combination of strawberries, blueberries, cranberries, apples or pineapple)1/3 cup chopped nuts1/4 cup flax seeds ground
Preheat the oven to 350F.
Spray a 9x55x3 inch loaf pan with cooking spray and set aside.
In a medium saucepan, combine the raisins milk, honey, sugar, and
oil. Bring to a boil over moderate heat. Pour over 1-1/2 cups of
the cereal in a large bowl. Let cool 15 minutes. Sift the flours,
baking powder, baking soda, cinnamon and salt directly into the bowl; add the
remaining 1/2 cup of cereal, eggs, vanilla, fruit, nuts, flax seeds and applesauce. Stir with a heavy wooden spoon just until blended.
Spoon the batter into the prepared pan, smoothing the top. Sprinkle
with the additional cereal, if desired.
Bake until the loaf shrinks from the sides of the pan and a skewer
inserted in the center comes out clean, about 1 hour. Loosely cover
the top of the loaf with aluminum foil if it is getting too dark
during baking.
Cool the loaf in the pan on a wire rack for 20 minutes. Carefully
loosen around the sides of the pan, then invert onto the rack and
turn right side up. Cool completely.
Makes one loaf. If not serving a large group may be cut in half and frozen for later use. Thaw overnight on counter.
Number of Servings: 30
Recipe submitted by SparkPeople user JOANQ1.
Spray a 9x55x3 inch loaf pan with cooking spray and set aside.
In a medium saucepan, combine the raisins milk, honey, sugar, and
oil. Bring to a boil over moderate heat. Pour over 1-1/2 cups of
the cereal in a large bowl. Let cool 15 minutes. Sift the flours,
baking powder, baking soda, cinnamon and salt directly into the bowl; add the
remaining 1/2 cup of cereal, eggs, vanilla, fruit, nuts, flax seeds and applesauce. Stir with a heavy wooden spoon just until blended.
Spoon the batter into the prepared pan, smoothing the top. Sprinkle
with the additional cereal, if desired.
Bake until the loaf shrinks from the sides of the pan and a skewer
inserted in the center comes out clean, about 1 hour. Loosely cover
the top of the loaf with aluminum foil if it is getting too dark
during baking.
Cool the loaf in the pan on a wire rack for 20 minutes. Carefully
loosen around the sides of the pan, then invert onto the rack and
turn right side up. Cool completely.
Makes one loaf. If not serving a large group may be cut in half and frozen for later use. Thaw overnight on counter.
Number of Servings: 30
Recipe submitted by SparkPeople user JOANQ1.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 3.4 g
- Cholesterol: 14.3 mg
- Sodium: 59.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.2 g
- Protein: 3.2 g
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