Title: Wild Rice Breakfast Bread
Categories: Bread Fiber Lowcal
Yield: 10 Servings

1/4	c	Extra light margarine, softe
1/4	c	Packed brown sugar
4		Egg whites
1	ts	Vanilla extract
1 1/2	c	Cooked wild rice
1/2	c	Chopped pecans
3/4	c	Whole wheat flour
3/4	c	All-purpose flour
1	ts	Baking powder
1	ts	Salt
2	ts	Ground cinnamon
3/4	c	Skim milk

Preheat oven to 325 degrees. Grease loaf pan. Beat margarine and brown sugar in large bowl until creamy. Add egg whites and beat until fluffy. Add vanilla. 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 toothpick inserted comes out clean. Serve with Maple Butter.

Maple Butter: 1/2 cup butter, softened 1/4 cup maple syrup

Beat butter in small bowl until light and fluffy. Thoroughly blend in maple syrup.

From: Mgoodrow

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