Fruit and Nut Bread with Browned Butter Glaze

 

2 1/4

cups Multi-Bran Chex® cereal

1

cup all-purpose flour

1

cup whole wheat flour

2

teaspoons baking powder

1

teaspoon pumpkin pie spice

1/2

teaspoon salt

1

egg

1 1/3

cups milk

1/4

cup canola oil

1/3

cup dark molasses

1/2

cup chopped walnuts

3/4

cup diced dried fruit and raisin mixture

1

tablespoon butter (do not use margarine)

1/2

cup powdered sugar

1

teaspoon vanilla

2

teaspoons water

• 1 Heat oven to 375°F. Spray 8x4-inch loaf pan with cooking spray; dust with flour. Place cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin.
• 2 In large bowl, mix crushed cereal, flours, baking powder, pumpkin pie spice and salt. Stir in egg, milk, oil and molasses just until well combined. Stir in walnuts and dried fruit. Pour into pan.
• 3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• 4 In 1-quart saucepan, heat butter over medium-low heat, stirring occasionally, until golden brown; remove from heat. Beat in remaining glaze ingredients with wire whisk until smooth; drizzle over loaf.