Blueberry-Orange Bread Blueberries and bran star in a quick and easy loaf that*s a cousin to banana bread. Prep Time:20 min Start to Finish:3 hr 35 min Makes:1 loaf (16 slices) 1 1/2cups Fiber One® cereal3/4cup water1tablespoon grated orange peel1/2cup orange juice2cups Gold Medal® all-purpose flour3/4cup sugar1 1/2teaspoons baking powder1/2teaspoon baking soda1/4teaspoon salt2tablespoons vegetable oil1egg1cup Cascadian Farm® organic frozen blueberries (unthawed) 1.Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).2.In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.3.Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.4.Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.High Altitude (3500-6500 ft): Bake 1 hour 5 minutes to 1 hour 10 minutes. Nutrition Information 1 Serving: Calories 150 (Calories from Fat `20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. SuccessGrease only the bottoms of loaf pans for quick breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges.
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