Raisin Bran Bread Recipe
Ingredients
| Vegetable oil spray | ||
| 1 1/2 cups low-fat buttermilk | ||
| 4 tablespoons acceptable margarine, melted | ||
| 1 cup bran-type cereal | ||
| Egg substitute equivalent to 2 eggs | ||
| Vanilla | 2 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
Directions
Preheat oven to 350° F.
Lightly spray two 7 3/8-x-3 5/8-inch loaf pans with vegetable oil.
In a bowl, combine buttermilk, margarine, cereal, egg substitute and vanilla.
Blend well.
In a separate bowl, sift dry ingredients together.
Add to buttermilk mixture and stir just until blended.
Stir in raisins.
Pour batter evenly into prepared pans and bake 40 to 45 minutes.
Cool in pans for 5 minutes, then cool on rack.
Lightly spray two 7 3/8-x-3 5/8-inch loaf pans with vegetable oil.
In a bowl, combine buttermilk, margarine, cereal, egg substitute and vanilla.
Blend well.
In a separate bowl, sift dry ingredients together.
Add to buttermilk mixture and stir just until blended.
Stir in raisins.
Pour batter evenly into prepared pans and bake 40 to 45 minutes.
Cool in pans for 5 minutes, then cool on rack.
Chef
