Nutritional Info

Nutrition Facts

Serving Size 1 (51g)

Calories 54
Calories from Fat 8 (15%)
Amount Per Serving %DIV
Total Fat 0.9g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 21.1mg 7%
Sodium 93.9mg 4%
Potassium 66.2mg 1%
Total Carbohydrate 9.7g 3%
Dietary Fiber 0.9g 4%
Sugars 3.1g
Protein 2g 4%

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Recipe Description
Crispy cereal adds a light crunch to this moist breakfast bread. The slices are also great toasted with a light butter spread or cream cheese.
Prep time
15 min
Cook time
32 min
Ready In
47 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  cereal nuggets with nuts
1 Cup(c)  regular oats, uncooked
1/2 Cup(c)  whole wheat flour
1/3 Cup(c)  sugar
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1/2 Cup(c)  non fat buttermilk
1/4 Cup(c)  vegetable oil
2   large eggs
1 Teaspoon(t)  orange rind, grated
1/2 Cup(c)  low sugar orange marmalade
1/2 Cup(c)  sweetened dried cranberries

Preparation

Combine first 6 ingredients in a large bowl. Make a well in center of mixture. Whisk together buttermilk, oil and eggs. Add to dry mixture, stirring just until moistened. Gently fold in grated orange rind, marmalade and cranberries. Spoon into a lightly greased 8 1/2 by 4 1/2 inch loaf pan. Bake at 375 degrees F for 28 to 32 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and let cool 20 minutes, or until completely cool.

Additional notes

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Cranberry Cereal Bread
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