Recipe: Bran Bread with Raisins (using bran cereal, Kellogg's, 1970's)

BRAN BREAD WITH RAISINS

"This bread is especially appetizing when served with a salad plate such as fruit or chicken. It is also tasty as a tea sandwich with a cream cheese filling topped with sliced olives."

1 1/2 cups sifted regular all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups Kellogg's All-Bran or Bran Buds
1 1/2 cup seedless raisins
1/4 cup soft shortening
1 1/2 cups hot water
1 egg
1 teaspoon vanilla flavoring
3/4 cup chopped nuts

Sift together flour, sugar, baking powder, baking soda and salt. Set aside.

Measure All-Bran, raisins, shortening and 1 1/2 cups hot water into mixing bowl; stir until shortening is melted. Add egg and vanilla; beat well.

Add sifted dry ingredients and nuts; stir only until combined. Spread evenly in well-greased 9x5x3-inch loaf pan.

Bake In moderate oven (350 degrees F) about 1 hour or until done. Cool thoroughly before slicing.

This bread freezes well.

Makes 1 loaf
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971