Raisin Bran Quick Bread
Elevate your breakfast game with this incredibly moist and wholesome Raisin Bran Quick Bread! Packed with the natural sweetness of raisin bran cereal, warm brown sugar, and a touch of cinnamon, this one-bowl recipe is perfect for busy mornings or a comforting afternoon snack. It comes together in just 15 minutes of prep and bakes to golden perfection in under an hour. The addition of optional chopped nuts like walnuts or pecans adds an irresistible crunch, while simple pantry staples like milk, vanilla extract, and a splash of vegetable oil make this bread delightfully soft and flavorful. Whether you enjoy it fresh out of the oven or slice it up for an on-the-go treat, this easy quick bread balances hearty and sweet in every bite—and it's sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 2 cups raisin bran cereal
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 1 cups milk
- 0.25 cups vegetable oil
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups optional chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the raisin bran cereal, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix thoroughly to evenly distribute all the dry ingredients.
In a separate medium-sized mixing bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix; the batter can be lumpy.
If you are adding optional chopped nuts, gently fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula if needed.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer the bread to a wire rack to cool completely before slicing.
Serve slices warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 200.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 522 mg | 40% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
