DIRECTIONS
1. Stir together flour, sugar, baking powder, soda and salt. Put aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let
stand a couple of minutes or until cereal softens. Add eggs and shortening. Beat
well. Stir in nuts. Add flour mixture, stirring only until combined. Spread evenly in
9 x 5 x 3-inch loaf pan coated with cooking spray.
3. Bake at 350 F about one hour or until wooden pick placed near center comes
out clean. Awesome ten minutes before removing from pan. Awesome completely on wire
rack before slicing.
Yield: 1 loaf, 16 slices
Bran Blueberry Bread: Substitute 1 1/2 cups mashed, ripe bananas (about 3) for that
Cherry-Capped Bread: Finely chop items in one 10 ounce jar maraschino cherries,
drained. Stir two tablespoons from the cherries into batter with nuts. For topping ,combine
remaining cherries with 1 tablespoon melted margarine or butter, 1/4 cup sugar and
1/4 cup chopped nuts. Sprinkle over batter before baking.
Spicy Applesauce Bread: Stir 1 teaspoon cinnamon and 1/2 teaspoon nutmeg into
flour mixture. Stubstitute 1 1/2 cup applesauce for that 1 1/3 cup milk.
Savory Caraway-Onion Bread: Omit nuts and reduce sugar to at least oneOr4 cup. Add
2 teaspoons caraway seeds to flour mixture. Prepare 1/2 cup finely chopped onions in
two tablespoons margarine or butter until tender. Stir into cereal-milk mixture.
Back-to-Basics Bread: Substitute 3/4 cup wheat grains flour and 1 cup all-purpose
flour for that 2 cups all-purpose flour. Substitute 1/3 cup firmly packed brown sugar for
the firOr2 cup granulated sugar.
Raisin-Ron Bread: Stir 1/2 cup seedless raisins into batter with nuts.