From the USANA Test Kitchen: Rev3 Bread

I’m the first person to admit that I have a problem. It’s a problem I’ve had since I was a kid, and I haven’t grown out of it.

I’m obsessed with bread.

I know, it’s not the healthiest of obsessions. That’s why I choose whole grain options, sprouted breads, and low-calorie varieties whenever possible. But sometimes my baking instincts take over, and I want to make my own loaf of bread that will give me that warm, comforting feeling we all associate with homemade baked goods.

The latest from USANA's Test Kitchen: Rev3 Bread.

The latest from USANA’s Test Kitchen: Rev3 Bread.

But who has time to make bread and mess with rising times and yeast? That’s why I love quick breads, like banana bread. And, today, I’m sharing my Rev3 bread recipe with you.

I won’t pretend this is the healthiest thing you’ve seen on the USANA Test Kitchen. But it’s delicious, it’s homemade, and it’s made with Rev3…so it’s a winner in my book.

Rev3 Bread

2 cups flour
1 ¼ cups oatmeal
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
1 tbsp honey
1 12 oz. can Rev3 Energy® Drink

  1. Preheat oven to 375 degrees. Spray a bread pan with non-stick cooking spray.
  2. Mix all dry ingredients together in a large bowl. Drizzle honey on top of the dry ingredients, then add Rev3 and combine.
  3. Fill bread pan with mixture and cook for 25 to 30 minutes.

Add some pizazz to your Rev3 bread by adding dried cranberries or raisins to the mixture before baking, or by drizzling honey over a slice or two right after it comes out of the oven.

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