Total Time
Prep 15 mins
Cook 30 mins

This bread has a delicious nutty flavor.

Ingredients Nutrition


  1. In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg.
  2. Combine the dry ingredients; stir into cereal mixture just until moistened.
  3. Spoon into two greased 8x4x2 inch loaf pans.
  4. Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks.


Most Helpful

Wow, this is delicious. I only used half cup sugar since I don't like my bread too sweet. It came out perfectly. This recipe is a keeper.

Helgaf March 05, 2014

Oh my! This bread turned out wonderful. I had to make my own buttermilk by adding 1 tbsp of vinegar per cup of milk required for the recipe. My bread came out very soft, has a nice flavour to it and the cereal adds this nice texture. I was actually surprised by the texture, for a quick bread that is. Usually quick breads have this cake-like texture to it but this one was perfect for me. It was also lighter than I thought it would be - definite plus. I cut the slices thick and toasted one, gave it a very heavy slather of peanut butter and raspberry preserves to eat as a snack...Oh gosh! This is now my favourite way to eat PB and jam/preserves. I used to love it on biscuits but with this bread - incredible! Also, don't be disappointed that this bread doesn't rise too high. It is perfect the way it is. Thanks for posting such a great recipe!

Roxanne J.R. April 25, 2010

very moist and yummy - I made this into 9 mini loaves for Thanksgiving and the bread was amazingly sweet and moist. I did add just a bit less sugar as was suggested and everyone loved it. I added chopped, toasted pecans which made for a nice crunch, and I might even add some dried cranberries to the next batch - great recipe!

lovin' to cook November 23, 2007

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