Bran Loaf

Home Baking


Some have found the mug measurement I had a bit confusing, i.e. how big is a mug? So I have updated this simple recipe to show the weights and measures.

Ingredients Basic Mix ( makes 10-12 slices)

80g All Bran (NOT FLAKES)
160g Mixed Dried Fruit. I include cranberries as part of this mix
50g Demerara Sugar
300ml Milk
160g Plain Flour
1 tsp Baking Powder

Extra Special Bran Loaf

Add the Following
10  Glacier Cherries (Halved)
6 Dried Apricots (Diced)
40g Almonds (Chopped)
40g Walnuts (Chopped)


Preparation Time 20min, plus 2 hours for mixture absorption

Cooking Time 1 hour, 20 min

Oven Temperature190c / 375f / gas mark 5 Fan assisted 170c


This is a nice healthy option for a cake. It contains no butter or eggs so no need to cream before adding other ingredients. My version contains only a small amount of the sugar than other recipes state but for this cake it works well. If you are not used to making cakes then this is a good one to start with as it is one of the simplest cakes to make. Cherries, Apricots and Nuts are an optional extra but these have proved to be added favourite. This cake is ideal for a breakfast slice or with a mid-morning cup of tea. Some like to add butter to a slice of this cake but whatever takes your preference.

This is a easy bake, great for a beginner and the loaf will last a week if kept wrapped in cling film. You can also freeze the loaf to consume at a later date.


Preparation method

Place the All-Bran into a bowl and crush it with your hands. Add the, dried fruit, sugar and milk into a bowl

If you wish to make the special verion, also add add any additional dried fruit such as Glace Cherries, Apricots at this stage and mix well.

Put the bowl to one side or in the fridge for 2 hours allowing for the All-Bran to absorb the milk. During this time take the mixture out and stir to help break up the bran. Or leave this overnight

After the All-Bran has absorb the milk add chopped nuts (if making the specail version) the flour and baking power

Foiled Covered Bran Loaf Ready for Baking

Place mixture into a greased/ buttered 1lb loaf tin, and cover loosely with foil allowing enough room for the loaf to rise.

(DO NOT use greaseproof paper or tin linings as the loaf will stick!)

Pre-heat your oven to 190c / 375f / gas mark 5 Fan assisted 170c

Bake in the oven for 1 ¼ hours then remove the foil and bake for a further 5 minutes

Remove loaf from the tin and rest on a wire cake stand and cover with the foil.

Once cold you can wrap in in cling film for storage,Or cut it and wrap the peices and if you wish freeze it for a later date ot. A wrapped loaf will last 7-10 days. (DO NOT put in the fridge! Like any bread of cake placing in a fridge will make it go off faster)

Fresh Fruit Bran Loaf

Some may find that dried fruit contains too much natural sugar. However, people's tastes will vary, and I believe the addition of demerara sugar is required for every mix.

The dried fruit can be replaced with fresh. However, it gives the bran loaf a different texture and flavour. A fresh fruit mix can consist of any berry or non-citrus fruit you like. But one we have tried, which seems to work okay, is a mix of fresh Blueberry, Apricot, and Apple. The addition of chopped Walnuts and Almonds adds to the flavour.

Use the same quality of fruit as the traditional mix. I used two fresh Apricots and one Apple chopped plus Blueberries (left whole) to make up the mix. The Bran Loaf will appear moister than the traditional loaf, so allow an extra 5-10 mix cooking under the foil cover.

A slice of Bran Loaf is an ideal breakfast slice or part of a lunch, and it is an ideal way of eating fruit and fibre as part of your daily diet.


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