Grape Nuts Quick Bread

I’ve always enjoyed Grape-Nuts as a cereal. This quick bread recipe using it as an ingredient is good, at least in my opinion. Grape-Nuts bread is a quick bread recipe that was probably printed on the package of the cereal but I have no idea when. The recipe I have is from a 1940s cookbook.

The bread can be served at breakfast with butter, jams and jellies.  It can be toasted under the broiler or in a toaster oven. Slices can be made into sandwiches with cheese and other fillings for lunch.

A Bit of History

Grape-Nuts cereal was created by C. W. Post in 1897. It contains wheat and barley. Post was in competition with Dr. John Harvey Kellogg to invent healthy commercial foods.  Advertisements for the product claimed that eating the cereal would enhance health and vitality. The ads further claimed the cereal was brain food.

The packaging was light in weight, compact and resisted spoilage. It became a food taken on expeditions during the 1920s and 1930s. The cereal was used as jungle rations by the U.S. and its allies during WWII. During the 1960s the advertisements claimed falsely that the cereal kept you trim. At one time it was the ninth most popular cereal in the United States. In recent times the original brand has been bought up by various companies and the formula of the cereal has reportedly been changed

Grape-Nut Bread


  • 1 1/3 cup of milk, scalded
  • 2/3 cups of Grape-Nuts cereal
  • 2 cups of all-purpose flour
  • 2 ¾ teaspoons of baking powder
  • 2 teaspoons of salt
  • 2/3 cup of sugar
  • 1 egg, well beaten
  • 3 tablespoons of melted shortening


Heat the oven to 350 degrees F. Grease a 10x5x3 inch loaf pan.

Put the cereal into a mixing bowl. Pour the milk over it and let cool. Mix the dry ingredients together in another bowl using a whisk or fork. Add the egg and shortening to the cereal and mix. Add the dry ingredients to the wet and stir to moisten.

Put the bread batter into the prepared loaf pan. Let the bread sit for 20 minutes before baking. Bake the loaf for 1 hour or until the bread is done. Cool and wrap well, store in the refrigerator overnight before cutting.


Raisins, nuts or dried fruits can be added to the batter.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Bread, Breakfast, Food, Lunch, Recipes, Sandwiches and tagged , , , , , , , . Bookmark the permalink.

Please Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s