Cereal Bread
A hearty cereal bread with a touch of orange and raisins, offering a delightful crunch and sweetness, perfect for breakfast or snack times, appealing to all ages.
Ingredients
Instructions
- Prepare the cereal mixture by combining Calumet baking powder, salt, Grape Nuts cereal, raisins, and grated orange rind.
- In a separate bowl, mix milk (using orange juice as a substitute), beaten egg, melted shortening, and sugar.
- Add the liquid mixture to the dry ingredients and stir until just combined.
- Pour the batter into a greased loaf pan.
- Bake at the appropriate temperature for about 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely before slicing.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don't have Grape Nuts, any crunchy cereal can work as a substitute. For a healthier twist, replace half of the sugar with honey or maple syrup, adjusting the liquid to maintain consistency. This recipe is also great for using up leftover orange juice.
Serving Suggestions
This Cereal Bread is delightful on its own or served with a spread of cream cheese. It pairs beautifully with a side of fresh fruit or a yogurt parfait for breakfast. Enjoy it with a cup of coffee or tea for an afternoon snack. For a complete meal, consider serving it alongside a fresh salad or a hearty soup.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze individual pieces in a freezer-safe bag for up to 3 months. To reheat, simply toast slices or microwave them for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cereal Bread contains roughly 390 calories, with 8g protein, 79g carbohydrates, and 5g fat. It is an excellent source of iron (48% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1387mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, it may result in a denser bread. To improve texture, consider adding a tablespoon of vital wheat gluten or increasing the liquid slightly.
What can I use instead of raisins?
If you're not a fan of raisins, dried cranberries, chopped dates, or even chocolate chips can be great alternatives. Each will add a unique flavor to the bread while maintaining its sweetness.
Can I make this bread vegan?
Absolutely! To make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based shortening or oil in place of melted shortening.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).