Bran bread

15 Nov

bran bread

I love the simplicity of this bran bread recipe. All Bran, dried fruit and milk is left to soften before being mixed with some flour and baked for an hour.

It is essentially a baked bowl of soggy cereal, but what a difference that baking makes.

The resulting loaf is toothsome, moist and flavourful. “It’s like a cross between malt bread and Christmas cake,” my daughter said, and she’s spot on.

You can use whatever dried fruit you have on hand – I think chopped dried apricots are particularly nice.

Bran bread
(makes one loaf)

  • 2 cups All Bran cereal
  • ¾ cup caster sugar
  • 1¼ cups mixed dried fruit
  • 1½ cups milk
  • 1 cup plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  1. In a mixing bowl, combine the All Bran, caster sugar, mixed dried fruit and milk. Set aside for one hour.
  2. Preheat the oven to 350°F (180°C). Grease a 2lb loaf pan.
  3. Stir in the flour, baking powder and salt.
  4. Scrape the mixture into the prepared loaf pan. Bake for about an hour, or until a skewer inserted into the middle of the loaf comes out clean.
  5. Remove from the tin and leave to cool on a wire rack.

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