Breakfast Bread Recipe

Name: Breakfast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 1/2 c. Kellogg's corn flakes; 3 tsp. baking powder; 1/3 c. margarine or butter; 2 eggs; 1 c. orange juice; 1/2 c. finely chopped nuts; 2 c. all-purpose flour; 1/2 tsp. salt; 1/3 c. sugar; 2 tsp. orange peel; 1/2 c. raisins

Servings: persons

1 1/2 c. Kellogg's corn flakes
3 tsp. baking powder
1/3 c. margarine or butter
2 eggs
1 c. orange juice
1/2 c. finely chopped nuts
2 c. all-purpose flour
1/2 tsp. salt
1/3 c. sugar
2 tsp. orange peel
1/2 c. raisins

1
Preheat oven to 350u00b0.
2
Measure corn flakes.
3
Crush to 3/4 cup. Stir in flour, baking powder and salt.
4
Set aside.
5
Measure butter and sugar into large bowl.
6
Beat until light and fluffy. Add eggs and orange peel.
7
Beat well.
8
Stir in juice.
9
Add dry ingredients, mixing only until combined.
10
Stir in nuts and raisins.
11
Spread in well-greased 9 x 5 x 3-inch loaf pan.
12
Bake in oven at 350u00b0 about 50 minutes, or until toothpick inserted near center comes out clean.
13
Cool about 10 minutes before removing from pan.
14
Cool before slicing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. Kellogg's corn flakes, 3 tsp. baking powder, 1/3 c. margarine or butter, 2 eggs, and more.

Yes, Breakfast Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Bread

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