Wild Rice Breakfast Bread

    1/4 cup extra light margarine, softened
    1/4 cup brown sugar
    4 egg whites
    1 tsp vanilla
    1 1/2 cups well-cooked wild rice
    1/2 cup chopped pecans
    3/4 cup whole wheat flour
    3/4 cup white flour
    1 tsp baking powder
    1 tsp salt
    2 tsp cinnamon
    3/4 cup skim milk

    Maple Butter (optional):
    1/2 cup butter, softened
    1/4 cup maple syrup

Preheat oven to 325°F. Cream margarine and sugar. Add egg whites and beat until fluffy. Add vanilla. Stir in wild rice and pecans. Mix dry ingredients together, add alternately with the milk; stir just until dry ingredients are moistened. Pour mixture into an 8x4" greased loaf pan. Bake 55-60 minutes. Serve with maple butter.

Maple Butter (optional):
Whip butter electric mixer until light and fluffy. Thoroughly blend in maple syrup.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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