Recently, Grape-Nuts has become a secret ingredients in some of my favorite baked goods. A handful mixed with oats in granola or granola bars adds a great texture and taste. If you make a streusel topping for muffins or a coffee cake, sneak in a few Tablespoons of Grape-Nuts and it adds an unexpected crunch. So being currently high on Grape-Nuts, I was excited to try this bread recipe. I wasn't disappointed. While the crunch disappears, the cereal adds a fantastic flavor. Considering that there's no vanilla or added flavor elements, the amount of taste from just the Grape-Nuts and the buttermilk is surprisingly interesting. This bread is best served warm with a generous amount of butter. It's okay without butter. But don't even try it that way. A little butter makes it a lot better. (This recipe was submitted in 2004. It was tested and photographed in September 2015.)





How To Make Grape-Nuts Bread

In a large bowl, soak Grape-Nuts in buttermilk for 30 minutes.

Preheat oven to 350 degrees. Prepare 2 loaf pans with a light coating of cooking spray.

Beat the eggs in a separate bowl. Add eggs and sugar to the Grape-Nuts mixture.

In a separate large bowl, sift together all dry ingredients. Add dry ingredients to wet mixture and stir until well mixed. If using, fold in optional nuts or raisins.

Pour dough into the prepared pans and cook for one hour or until a toothpick or knife inserted into the center of bread comes out clean.

Cooking Note: Depending on the size of your loaf pan, the bread can take from an hour to an hour and fifteen minutes to bake. To prevent over-browning, loosely cover the loaves with aluminum foil after 50 minutes.






I thought you would like this Mister Breakfast. It's breakfast bread made with breakfast cereal. It's also really good.

Mr Breakfast would like to thank Heather_S for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From Mickey317 (Team Breakfast Member)

Rating (out of 5):

Can you make in a bread machine?

Comment submitted: 4/15/2020 (#20938)



From Mike

Rating (out of 5):

This recipe sounds similar to what my mother made 40 or 50 years ago, so yesterday I gave it a try. Every recipe I looked at uses 2 loaf pans, but I have only one and didn't want to halve the recipe. My hopeful solution was to use large 3/4-cup muffin tins. I filled each cup 3/4 full and produced 11 absolutely beautiful and delicious muffins, all raising to a full 3-inch baked height. Baking time was also cut in half to just over 30 minutes. I got lucky trying the muffin style and will make these again and again and again. My wife thanks me and I thank you, MrBreakfast.

Comment submitted: 3/14/2020 (#20928)



From granny (Team Breakfast Member)

Rating (out of 5):

This is similar to the recipe I am looking for. It is a delicious nut bread. The only difference is the recipe that I lost also contained black walnuts.

Comment submitted: 11/10/2013 (#17133)



From DRoberts

Rating (out of 5):

I have to tell you that this is the best recipe!! It is easy to make and if you buy the full carton of buttermilk, you can make a double batch. I can't get by without making 4 loaves at a time. I always try to give one loaf away to a friend.

This bread is best, after you've cooled it, slice it and toast it and spread with butter. It is out of this world!!!

Ms. Devon Roberts

Comment submitted: 12/22/2007 (#4228)



From barley

Did he leave out the flour by accident?

Comment submitted: 3/31/2007 (#2024)



From nan

Looks delicious.

Comment submitted: 9/26/2006 (#390)

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