| 1 1/2 | cups Fiber One® original bran cereal |
| 3/4 | cup water |
| 1 | tablespoon grated orange peel |
| 1/2 | cup orange juice |
| 2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup sugar |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 2 | tablespoons vegetable oil |
| 1 | egg |
| 1 | cup Cascadian Farm® organic frozen blueberries (do not thaw) |
| 1. | Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). |
| 2. | In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes. |
| 3. | Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan. |
| 4. | Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. |
| Bake 1 hour 5 minutes to 1 hour 10 minutes. |
|
| Grease only the bottoms of loaf pans for quick breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges. |
Nutrition Information:
150 ( 20); 2 1/2g ( 0g, 0g); 15mg; 150mg; 28g ( 3g, 11g); 2g 2%; 4%; 6%; 10% 1 ; 1 ; 0 ; 1/2 2