INGREDIENTS

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups Kellogg's® All-Bran® Original cereal
1 1/3 cup milk
2 eggs
1/2 cup shortening
1/2 cup chopped nuts

DIRECTIONS

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

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add eggs and shortening. Beat
well. Stir in nuts. Add flour mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.

3. Bake at 350° F about 1 hour or until wooden pick inserted near center comes
out clean. Cool 10 minutes before removing from pan. Cool completely on wire rack before slicing. Yield: 1 loaf, 16 slices NOTE Variations: Bran Banana Bread: Substitute 1 1/2 cups mashed, ripe bananas (about 3) for the
1 1/2 cup milk. Cherry-Topped Bread: Finely chop contents of one 10 ounce jar maraschino cherries,
drained. Stir 2 tablespoons of the cherries into batter with nuts. For topping ,combine remaining cherries with 1 tablespoon melted margarine or butter, 1/4 cup sugar and
1/4 cup chopped nuts. Sprinkle over batter before baking. Spicy Applesauce Bread: Stir 1 teaspoon cinnamon and 1/2 teaspoon nutmeg into
flour mixture. Stubstitute 1 1/2 cup applesauce for the 1 1/3 cup milk. Savory Caraway-Onion Bread: Omit nuts and decrease sugar to 1/4 cup. Add
2 teaspoons caraway seeds to flour mixture. Cook 1/2 cup finely chopped onions in 2 tablespoons margarine or butter until tender. Stir into cereal-milk mixture.

Back-to-Basics Bread: Substitute 3/4 cup whole wheat flour and 1 cup all-purpose flour for the 2 cups all-purpose flour. Substitute 1/3 cup firmly packed brown sugar for
the 1/2 cup granulated sugar. Raisin-Rick Bread: Stir 1/2 cup seedless raisins into batter with nuts.

NUTRITIONAL PANEL