Crunchy Breakfast Bread
Submitted by bjbirish
Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minSomewhere between a muffin and a loaf lives this breakfast bread, and it belongs on your weekend table.
Cereal nuggets give it crunch. Raisins bring chewiness. Orange zest lights the whole thing up with citrus fragrance. The batter comes together in minutes with the muffin method: dry ingredients in one bowl, wet in another, stir until just combined.
One hour in the oven and you’ve got a golden loaf that slices thick and toasts up beautifully the next morning.
No yeast. No rising time. No kneading. Just stir, pour, and bake.
Kitchen Tips
- Stir the batter only until just moistened. Overmixing makes quick breads tough and tunneled
- Use Grape-Nuts or a similar crunchy cereal nugget. Flaky cereals will dissolve into the batter
- Cool the loaf in the pan for 10 minutes before turning out. It needs time to set or it will crumble
- Slice leftovers thick and toast with butter for a next-day breakfast that’s arguably better than day one
Ingredients
Directions
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Combine egg and remaining ingredients; add to dry ingredients, stirring just until moistened.
Spoon into a greased and floured 8½ x4-1 loafpan.
Bake at 350℉ (180℃) for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
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