Ingredients
2 1/2
cups Dulce de Leche Cheerios™ cereal
1/2
cup sugar
1/4
cup vegetable oil
1
cup buttermilk
1
egg
2
cups chopped peeled cooking apples (2 medium)
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
Preparation
Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Reserve 1/2 cup of the cereal. Place remaining cereal in 1-gallon resealable food-storage plastic bag; seal bag. Crush cereal with rolling pin; set aside.
In large bowl, beat sugar and oil with electric mixer on medium speed until mixed. Beat in buttermilk and egg until just blended; stir in apples. Stir in crushed cereal and all remaining ingredients except reserved cereal until well mixed; spread in pan. Sprinkle with reserved cereal; lightly press into batter.
Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
