RAISIN BRAN BREAD
You won't even realize you're getting bran cereal in your diet when you sample this bread from Jean Daviau of San Jacinto, California. It is moist and slightly sweet from raisins.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
MARGARET'S RAISIN BREAD
Provided by Trisha Yearwood
Time 1h10m
Yield 3 mini loaves
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!
LOW-FAT ORANGE-RAISIN BRAN BREAD
Orange juice, raisins and bran cereal add flavor and texture to this easy quick loaf. Enjoy slices for breakfast or a snack.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 18 (1/2-inch) slices.
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl with wire whisk. Add milk, orange juice, orange zest and oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and raisins.
- Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RAISIN BRAN BREAD
You won't even realize you're getting bran cereal in your diet when you sample this bread from Jean Daviau of San Jacinto, California. It is moist and slightly sweet from raisins. From Quick Cooking 2003
Provided by The Daycare Lady
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
- Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- Just before the final kneading (your machine may audibly signal this), add the raisins. Yield: 1 loaf (1-1/2 pounds).
Nutrition Facts : Calories 123.1, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 139.2, Carbohydrate 24.9, Fiber 1.4, Sugar 7.9, Protein 2.7
RAISIN BRAN BREAD
Discovered this recipe when I first started cooking and collecting recipes in junior high school. A nice light quick bread with a sweet crunchy topping.
Provided by Caryn
Categories Quick Breads
Time 1h40m
Yield 1 9x5x3-inch loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- Grease bottom only of a 9x5x3-inch loaf pan.
- TOPPING--------.
- In a small bowl, combine oatmeal, brown sugar, and butter mixing till crumbly; set aside.
- BATTER---------.
- In a large bowl mix together flour, oatmeal, bran cereal, baking powder, salt, cinnamon, and brown sugar.
- Stir in milk, eggs, and oil; mixing just to moisten.
- Fold in raisins.
- Spoon into prepared pan.
- Sprinkle evenly with topping.
- Bake for 1 hour and 15 to 20 minutes or until toothpick inserted in center comes out clean.
- Cool on rack 10 minutes.
- Remove from pan.
- Cool completely.
Nutrition Facts : Calories 4101.4, Fat 151.7, SaturatedFat 33.1, Cholesterol 496.2, Sodium 4309.2, Carbohydrate 639.3, Fiber 29.3, Sugar 303.5, Protein 73
EVERYBODY'S RAISIN BRAN BREAD
I did a google search and found this recipe prefaced with a lot of different names. Since all of the recipes were identical I thought I would give it a try to deplete my large supply of raisin bran cereal. It made a small loaf but turned out quite yummy! Enjoy!
Provided by luvinlif2k
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add all ingredients in the order recommended by your bread machine.
- The original recipe recommends the white bread setting. I used my whole wheat setting to warm the ingredients prior to mixing.
- Press "START".
Nutrition Facts : Calories 1644.1, Fat 28.1, SaturatedFat 15.4, Cholesterol 61.1, Sodium 2089.1, Carbohydrate 319.2, Fiber 20.4, Sugar 80.8, Protein 37.5
RAISIN BRAN QUICK BREAD
Make and share this Raisin Bran Quick Bread recipe from Food.com.
Provided by John W Wenzelburger
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 deg F.
- Mix 1 ½ cups of Raisin Brand, Milk, 2 tablespoons of the Margarine in bowl.
- Add Egg and ¾ cup Sugar, mix well.
- Stir in Flour, Baking Powder and Cinnamon.
- Mix till well blended.
- Put in sprayed 9X5 loaf pan.
- Mix remaining ½ cup of cereal, 2 tablespoons Margarine and 1 Tablespoon Sugar.
- When well blended sprinkle over batter and press into the batter.
- Bake 50 minutes. Cool 10 minutes before removing from pan.
RAISIN BRAN LOAF (BREAD MACHINE)
Make and share this Raisin Bran Loaf (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Whole Wheat Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 257, Fat 4.4, SaturatedFat 0.6, Cholesterol 0.8, Sodium 471.8, Carbohydrate 51, Fiber 4.8, Sugar 15.5, Protein 7.2
RAISIN BRAN BREAD
Yield 1 loaf
Number Of Ingredients 9
Steps:
- 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.
BILL'S BRAISIN BREAD
Here's my own recipe for raisin bread made with raisin bran cereal. Enjoy.
Provided by WHATS HIS FACE
Categories Bread Yeast Bread Recipes
Time 3h10m
Yield 12
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 31.9 g, Fat 0.7 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 239.8 mg, Sugar 3.6 g
ZUCCHINI RAISIN BRAN MUFFINS
Categories Bread Mixer Vegetable Breakfast Brunch Bake High Fiber Raisin Walnut Zucchini Healthy Bran Whole Wheat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
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