Bran Muffin Bread

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Serving Size: 1 slice (1/12 of loaf)
Calories: 258
Fat: 12g
Protein: 8g
Carbs: 36g
Fiber: 6g

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Ingredients

  • 2 Cups all bran cereal
  • 2 Cups whole wheat flour
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 1/4 Tsp ground cinnamon
  • 1/2 Tsp salt
  • 1 Egg
  • 1 1/2 Cups buttermilk
  • 1/4 Cup molasses
  • 1/4 Cup (1/2 stick) unsalted butter, melted
  • 1 Cup chopped walnuts
  • 1/2 Cup raisins

Preparation

Step 1

Generously butter and flour 8 cup mold that fits into slow cooker; set aside
Combine flour, baking powder, baking soda, cinnamon and salt in a large bowl, stir to blend
Beat egg in medium bowl; add buttermilk, molasses and melted butter, mix well
Add flour mixture, stir only until ingredients are combined
Stir in walnuts and raisins
Spoon batter into prepared mold
Cover with buttered foil, butter side down
Pour 1" hot water into slow cooker (water should not come to top of rack)
Place mold on rack in slow cooker
Cover, cook on low 3 1/2-4 hours
To check doneness, lift foil. Bread should just start to pull away from sides of mold, and toothpick inserted into center should come out clean
If necessary, replace foil and continue cooking for 45 minutes
Remove mold from slow cooker
Let stand for 10 minutes
Remove foil and run rubber spatula around outer edges, lifting bottom to loosen
Invert bread onto wire rack
Cool until lukewarm
Slice and serve with honey butter if desired

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