Cinnamon Breakfast Bread

Submitted by BDH9556

"This is a delicious and filling bread for breakfast. No mixer required. Slice each loaf into at least 10 or 12 slices and freeze in a zip lock bag. Because slices are long and slender (I use a kitchenaid softsided loaf pan), I stand slices on end in a wide-mouth toaster and toast right from the freezer. We like the combination of crunchy edges and moist center. Great with butter or fruit spread. This was adapted from recipe #69170. I have used a regular oven and a convection oven. Both work well. Added note: Since I posted this recipe, I made the recipe once when I had only one individual tub of apple sauce. I had some left-over crushed pineapple with juice in the refrigerator, so I filled the empty apple sauce tub with that to measure and used juicy pineapple as a substitute. It worked well. Thanks to all of you who made kind comments!"

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 10-12 slices
• Serves: 10

ingredients

• 1 cup all-bran cereal
• 1 cup applesauce (two individual containers)
• 2 tablespoons water
• 1⁄2 teaspoon bicarbonate of soda
• 1⁄4 cup sugar substitute (Baking Splenda blend works well)
• 1⁄4 cup nonfat milk
• 1 egg (or egg substitute)
• 1 cup whole wheat flour (organic is good)
• 2 teaspoons cinnamon (or to taste)
• 2 teaspoons baking powder

directions

1. Preheat oven to 350°F.
2. Oil bottom and sides of pan (EXTRA LIGHT olive oil is healthy and not strong tasting).
3. Assemble ingredients as listed in order.
4. Mix first 6 ingredients; beat with a spoon.
5. Whip egg with a fork and add it to #4.
6. Mix well.
7. Add WW flour, cinnamon, & baking powder.
8. Mix all well.
9. Spoon into oiled loaf pan.
10. Bake in oven for 30-45 minutes or until cooked when tested.
11. Cool and slice and toast. (Cutting warm bread makes it crumble.).

Reviews

[Kitchen__Princess]

This did not turn out well for me. I'm not sure what was wrong, it looked good like in the pictures, but I couldn't eat it. Perhaps I hadn't cooked it long enough or maybe the fact that I used homemade applesauce? Was just a weird taste/texture. Not sure but I'm going to stay away from recipes that use bran cereals from now on as I don't like the way they turn out. Sorry I couldn't be more positive on this one :(

 

[Nova Scotia Cook]

Mmmmmm....but this bread is really awesome. I baked a loaf last night using all bran cereal and it turned out lovely. I had two pieces this morning toasted and topped with sugar free marmalade. Scrumptiously delicious. As I type this review I have another loaf baking; only this time I am trying it with Fibre One as another member used and am anxiously awaiting it to come out of the oven to cool so that I can see how it turned out. I have complete faith that it will be just as tastey too. Many thanks BDH for posting this fantastic recipe.

 

[Pardeemom]

Yummy, not too sweet recipe. I did alter it a bit. I halved the recipe to make 6 muffins, which I baked for 20 minutes. I used All Bran Buds, real sugar, eggbeaters and white flour (I didn't read carefully before I added it). I also put in 1/2 t. vanilla extract and sprinkled the tops of the muffins with cinnamon & sugar. I mixed all dry ingredients together and all wet ingredients together and then combined wet into dry. Again, a nice muffin that I will make again, maybe with oatmeal on top.

 

[brokenburner]

Mmmmmm!! This was really my kind of thing ... I absolutely love cinnamon, and so I probably put in a bit more than the recipe called for, but it worked for me. I actually made these into muffins, and as a result I baked them a bit too long ... but they were still delicious! I used Fiber One instead of All Bran, because that's what I had on hand. I also used skim milk and two egg whites. And I used a Kitchen Aid mixer instead of mixing it by hand... I don't know how that would have affected the final result, though. Thanks for a great recipe!

 

[Outta Here]

Really liked this. I used no sugar added applesauce, and some homemade apple cider instead of milk. I also was 1/4 cup short of whole-wheat flour (forgot to go to store) so I substituted 1/4 cup buckwheat flour. Gave it a little extra flavor. Didn't try it toasted, as it didn't last long enough around here. Thanks for a nice recipe for us diabetics.