Bran loaf revisited

In the 80’s, (that’s 1980’s not 1880’s) I used to make a fruit loaf made with All Bran, it was like a malt loaf and we ate it buttered.

I was looking through my recipes file for a fat free cake and came upon the recipe. I decided to update it and see how it turned out

Original recipe

4 oz all bran

5 oz sugar

10 oz mixed fruit

1/2pint milk

4 oz self raising flour

Put all bran sugar and fruit in a bowl with the milk, mix and leave 30 minutes, sieve in the flour, mix well and place in a lined 2lb loaf tin and bake on 180C for 1 1/4 hours.

Bran loaf- new recipe

1 cup all bran

1 cup sugar

1 cup sultanas

1 apple with skin on but peeled and chopped

1 cup self raising flour

scant 1 cup milk

teaspoon cinnamon

1/2 teaspoon nutmeg

some chopped nuts (I used pecans)

some sunflower seeds.

Mix and bake as above.

Here it is before it was devoured, I had family staying and we all loved the cake.
P1140316It was moist and chewy and there was no need for butter. Next time I might try reducing the sugar, and the nuts and spices could be varied, a mashed banana would be good too.

4 thoughts on “Bran loaf revisited

  1. Pingback: Carrot cake bran loaf recipe | Kiln Fired Art Blog

  2. Pingback: 5 on Friday- my favourite cake recipes | Kiln Fired Art Blog

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