Not just another quick bread! This tasty bread is exceptionally rich and flavorful. Enriched with 1½ cups of All-Bran® cereal for a boost of fiber, it's also studded with a handful of rich, earthy-tasting chopped nuts. Try it for breakfast, toasted and spread with orange marmalade
1. Stir together flour, sugar, baking powder, soda and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add eggs and shortening. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.
3. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes before removing from pan. Cool completely on wire rack before slicing.
Yield: 1 loaf, 16 slices
Bran Banana Bread: Substitute 1 1/2 cups mashed, ripe bananas (about 3) for the 1 1/2 cup milk.
Cherry-Topped Bread: Finely chop contents of one 10 ounce jar maraschino cherries, drained. Stir 2 tablespoons of the cherries into batter with nuts. For topping ,combine remaining cherries with 1 tablespoon melted margarine or butter, 1/4 cup sugar and 1/4 cup chopped nuts. Sprinkle over batter before baking.
Spicy Applesauce Bread: Stir 1 teaspoon cinnamon and 1/2 teaspoon nutmeg into flour mixture. Stubstitute 1 1/2 cup applesauce for the 1 1/3 cup milk.
Savory Caraway-Onion Bread: Omit nuts and decrease sugar to 1/4 cup. Add 2 teaspoons caraway seeds to flour mixture. Cook 1/2 cup finely chopped onions in 2 tablespoons margarine or butter until tender. Stir into cereal-milk mixture.
Back-to-Basics Bread: Substitute 3/4 cup whole wheat flour and 1 cup all-purpose flour for the 2 cups all-purpose flour. Substitute 1/3 cup firmly packed brown sugar for the 1/2 cup granulated sugar.
Raisin-Rick Bread: Stir 1/2 cup seedless raisins into batter with nuts.