Here in New England, we have a quirky love of recipes made with Grape-Nuts cereal (often simplified to “Grapenut” in recipes), a century-old midwestern health cereal made from twice-baked morsels of wheat and barley. After Grape-Nuts hit the market in 1897, one of the ways in which inventor Charles W. Post promoted it was in recipe contests. The pudding and ice cream recipes have proved to be the most enduring, but we also have a soft spot for this easy Grapenut bread recipe. Here’s how to make it!
How to Make Our Favorite Grapenut Bread Recipe
Making Grapenut bread is a lot like making any other quick bread — it just requires an extra step to get the cereal ready. To start, preheat the oven to 350 degrees and line a 9-by-4-inch loaf pan with parchment to help with loaf removal later. In a medium bowl, pour 1 1/3 cups of scalded milk over 2/3 cup of cereal and allow it to cool.
In a separate bowl, sift together the 2 cups of flour, 2 1/2 teaspoons of baking powder, 1 1/2 teaspoons of salt, and 2/3 cup of granulated sugar. Add a beaten egg and 3 tablespoons of melted butter to the milk and cereal, then stir to combine. Add the flour mixture to the cereal mixture and stir until just combined — do not overmix.
Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean. The nutty aroma will have your kitchen smelling terrific.
For best flavor and greater ease in slicing, wrap and store overnight. When I brought this loaf into the Yankee offices, I returned a few hours later to a plate of crumbs, which is always a good sign.
Are you a fan of Grapenut bread? This recipe is a keeper.