Pineapple Currant Bread

This pretty, fruit-filled quick bread is rich with the flavors of orange, currant, and pineapple. It is delicious toasted and makes an elegant accompaniment to a summery chicken salad studded with green grapes and toasted walnuts. Add a crisp green salad laced with raspberry vinaigrette and you have the perfect Sunday afternoon luncheon!

Prep Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 16

Ingredients:

Directions:

1. In medium mixing bowl, stir together flour, sugar, baking powder, soda, and
salt. Set aside.

2. In large mixing bowl, beat together KELLOGG'S COMPLETE Wheat Bran Flakes
cereal, and remaining ingredients until well-mixed. Stir in dry ingredients,
mixing until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking
spray.

3. Bake at 350° F about 55 minutes or until wooden pick inserted near center
comes out clean. Cool 5 minutes before removing from pan. Let cool completely
before slicing.