Harvest Raisin Bran Bread

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Prep Time: 10 Min

Total Time: 70 Min

Servings: 1 loaf


  • 1/2 cup (1 stick) margarine, melted
  • 1/2 cup fat-free milk
  • 2 eggs
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 2 cups flour
  • 1-1/2 cups Post Raisin Bran cereal
  • 1 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1 pkg. (7 oz.) fruit bits
  • Finely grated peel of 1 lemon


  1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  2. Mix margarine, milk, eggs, lemon peel, juice and sugar in large bowl until well blended. Stir in flour, cereal, baking soda and cinnamon until blended. Stir in fruit bits. Pour into prepared pan.
  3. Bake 1 hour or until bread is golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store wrapped in plastic wrap.

Tips and Suggestions

Storage Know How: When bread has cooled completely, wrap in plastic wrap and store at room temperature for up to 3 days. Or, wrap in foil. Place in zipper-style plastic bag and freeze up to 2 weeks. Thaw at room temperature or place foil-wrapped bread in 300ºF oven for 15 to 20 minutes. Approved

Claims: Low cholesterol. Good source of iron.


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