Grapenut Bread

A vintage New England-style quick bread that turns a box of Grape Nuts cereal into a hearty, lightly sweet loaf with a tender crumb and the unmistakable toasty crunch of malted barley nuggets. The cereal soaks in milk and egg for half an hour before mixing, which softens the kernels just enough that they melt into the batter rather than staying tooth-jarringly crunchy.

This isn’t a yeast bread, so don’t expect a tall airy loaf. The baking powder gives it a moderate rise and a dense, sliceable crumb that’s somewhere between a coffee cake and a sandwich loaf. Excellent toasted with butter, even better with a smear of cream cheese and jam.

Don’t shortchange the soak. Skipping the half hour gives you crunchy bits of dry cereal scattered through the loaf instead of the soft, almost custardy texture they’re meant to develop. Use room-temperature milk to speed things along.

Kitchen Tips

• Sift the flour twice as the directions call for; this gives the loaf a finer crumb without an electric mixer.
• Don’t overmix once the flour goes in; a few lumps are better than a tough loaf.
• Test for doneness with a toothpick at 50 minutes; ovens vary and the high baking powder can scorch the bottom.
• Cool in the pan 10 minutes, then turn out onto a rack so the crust stays crisp.

Variations

• Stir ½ cup raisins, dates, or chopped walnuts into the batter.
• Swap regular milk for buttermilk and reduce baking powder to 2 teaspoons, adding 1 teaspoon baking soda.
• Add 1 teaspoon ground cinnamon to the dry ingredients for a spiced version.