Prep 18 mins
Cook 1 hr
A little different version of the original in an effort to eat a little healthier. I got this recipe out of the Betty Crocker Healthy Heart Cookbook. The note from the recipe reads, "Besides eating cereal for breakfast, adding cereal to recipes is a good way to get the extra nutrition that the fortification, fiber and whole grain cereals provide". Make sure you take into consideration the cooling time if you're making this last minute. Since the slices are so thin, I left off the topping so I could eat a little bit more. After the fact, I realized I put in pretty frozen blue berries. It ended up ok, just had to cook my loaf about 10-15 minutes longer.
- 473.18 ml total cereal, crushed
- 177.44 ml water
- 14.79 ml orange peel or 14.79 ml lemon peel, grated
- 59.14 ml orange juice or 59.14 ml lemon juice
- 2.46 ml vanilla
- 473.18 ml all-purpose flour
- 236.59 ml sugar
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 29.58 ml canola oil or 29.58 ml soybean oil
- 1 egg
- 236.59 ml fresh blueberries or 236.59 ml frozen blueberries, thawed
- 118.29 ml powdered sugar
- 1.23 ml vanilla
- 9.85-14.78 ml milk
- Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
- Mix cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. stir in remaining ingredients except blueberries and Vanilla Glaze. Gently stir in blueberries. Pour into pan.
- Bake 50-60 min or until toothpick inserted center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to wire rack. Cool completely, about 1 hour.
- Make Vanilla Glaze; Mix all ingredients until smooth and thin enough to drizzle. Drizzle over loaf. Wrap tightly and store at room temperature up to 4 days or refrigerated up to 10 days.