Wild Rice Breakfast Bread
|Extra light margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Well cooked rice||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
Preheat oven to 325°F.
Grease 8 x 4-inch loaf pan.
Beat margarine and brown sugar in large bowl until creamy.
Add egg whites and beat until fluffy.
Stir in rice and pecans.
Combine flours, baking powder, salt and cinnamon.
Add flour mixture alternately with milk to rice mixture; stir just until flour mixture is moistened.
Pour into prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.