Wild Rice Breakfast Bread Recipe

Wild Rice Breakfast Bread has a fine taste. Wild Rice Breakfast Bread gets its taste from flour mixed with eggs and rice. Wild Rice Breakfast Bread is inspired by many bakeries around the world.


Difficulty LevelEasyCourse


 Extra light margarine1⁄4 Cup (4 tbs), softened
 Packed brown sugar1⁄4 Cup (4 tbs)
 Egg whites4
 Vanilla extract1 Teaspoon
 Well cooked rice1 1⁄2 Cup (24 tbs)
 Chopped pecans1⁄2 Cup (8 tbs)
 Whole wheat flour3⁄4 Cup (12 tbs)
 All purpose flour3⁄4 Cup (12 tbs)
 Baking powder1 Teaspoon
 Salt1 Teaspoon
 Ground cinnamon2 Teaspoon
 Skim milk3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2121 Calories from Fat 587

% Daily Value*

Total Fat 68 g105.2%

Saturated Fat 7.3 g36.4%

Trans Fat 1.3 g

Cholesterol 3.5 mg

Sodium 3041.6 mg126.7%

Total Carbohydrates 332 g110.6%

Dietary Fiber 26.3 g105.2%

Sugars 68.3 g

Protein 56 g111.8%

Vitamin A 56.5% Vitamin C 4.6%

Calcium 83.9% Iron 94%

*Based on a 2000 Calorie diet


Preheat oven to 325°F.
Grease 8 x 4-inch loaf pan.
Beat margarine and brown sugar in large bowl until creamy.
Add egg whites and beat until fluffy.
Add vanilla.
Stir in rice and pecans.
Combine flours, baking powder, salt and cinnamon.
Add flour mixture alternately with milk to rice mixture; stir just until flour mixture is moistened.
Pour into prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.