Fruity Wild Rice Bread

    1/4 cup butter, softened
    1/4 cup packed brown sugar
    2 eggs
    1 cup cooked wild rice, chopped
    3/4 cup each: all-purpose flour and whole wheat flour
    1 tsp baking powder
    3/4 tsp salt
    1 1/2 tsp cinnamon
    1/4 cup chopped walnuts
    1/3 cup dried fruit bits
    3/4 cup buttermilk

Preheat oven to 325°F. In large bowl, cream butter and sugar; add eggs, beat until fluffy. Stir in wild rice. In medium bowl, mix flours, baking powder, salt, cinnamon, nuts and fruit bits. Add to creamed mixture alternatley with milk, stirring just until dry ingredients are moistened. Pour into two prepared 5x3-inch mini loaf pans. Bake 40 minutes or until toothpick inserted in center comes out clean.

2 loaves

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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