Almond & Poppy Seed Loaf
90 MIN | 14 slices SERVINGS
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 375 ml or 1 1/2 cups all-purpose flour
- 125 ml or 1/2 cup granulated sugar
- 10 ml or 2 tsp baking powder
- 1 ml or 1/4 tsp salt
- 15 ml or 1 tbsp poppy seeds
- 250 ml or 1 cup 2% milk
- 2 eggs
- 75 ml or 1/3 cup vegetable oil
- 5 ml or 1 tsp Vanilla extract
- 1 ml or 1/4 tsp almond extract
- 125 ml or 1/2 cup chopped toasted almonds
Directions
1. In medium bowl, mix together flour, sugar, baking powder, salt and poppy seeds. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in eggs, oil, vanilla and almond extract. Add almonds and flour mixture, stirring only until combined.
4. Spread batter evenly in 22 x 11 cm (8 1/2 x 4 1/2-inch) loaf pan coated with non-stick cooking spray.
5. Bake at 180°C (350°F) for about 50 minutes or until wooden pick inserted in centre comes out clean. Let cool for 10 minutes before removing from pan. Let cool completely on wire rack before slicing. Wrap with plastic wrap.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
