Wild Rice Breakfast Bread
- ¼ cup extra light margarine, softened
¼ cup brown sugar
4 egg whites
1 tsp vanilla
1½ cups well-cooked wild rice
½ cup chopped pecans
¾ cup whole wheat flour
¾ cup white flour
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
¾ cup skim milk
Maple Butter (optional):
½ cup butter, softened
¼ 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-inch 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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council