Perfect for breakfast or brunch, this moist whole wheat and bran loaf also makes a satisfying snack anytime of the day.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • 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.

Tips

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 Facts

174 calories; 5 g total fat; 21 mg cholesterol; 150 mg sodium. 30 g carbohydrates; 4 g protein;

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