Blueberry Breakfast Cereal Bread

 

2

cups Whole Grain Total® cereal

3/4

cup water

1

tablespoon grated orange or lemon peel

1/4

cup orange juice

2

tablespoons canola or soybean oil

1/2

teaspoon vanilla

1

egg or 1/4 cup fat-free egg product

2

cups Gold Medal® all-purpose flour

3/4

cup sugar

2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1

cup fresh or frozen blueberries (do not thaw)

• 1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening, or spray with cooking spray. Place cereal in food-storage plastic bag; coarsely crush with rolling pin. Set aside.
• 2 In large bowl, mix water, orange peel, orange juice, oil, vanilla and egg until blended. In medium bowl, mix crushed cereal, flour, sugar, baking powder, baking soda and salt; stir into ingredients in large bowl. Gently stir in blueberries. Pour into pan.
• 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely before slicing, at least 1 hour.