A golden recipe from the past but still a crowd pleaser.
1 cup low-fat buttermilk
¼ cup Grape-Nuts® cereal
¾ cup brown sugar
1 cup quick-cooking rolled oats, dry
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ¼ cups all-purpose flour
1 beaten egg
¼ cup smooth peanut butter
¼ cup coconut
¼ cup chopped pecans
¼ cup melted margarine or butter
- In mixing bowl, stir together buttermilk, Grape-Nuts®, brown sugar, and oats; soak 1 hour.
- In small bowl, stir together soda, baking powder, salt, and flour. Add to soaked ingredients. Stir in egg, peanut butter, coconut, pecans, and melted margarine or butter. Mix together with spoon until well blended. Place in lightly greased 8 ½ x 4 ½ x 2 ½-inch loaf pan.
- Bake in preheated 350°F oven for 1 hour or until toothpick inserted in center of loaf comes out dry. Cool for 10 minutes. Remove from pan and continue to cool on wire rack.
Makes 1 loaf, 16 slices
Nutrition information per serving (one slice): 177 cal, 7 g fat, 14 mg chol, 245 mg sodium, 25 g carbo, 1 g fiber, 4 g pro, 28 mcg folate.