This super simple, one-bowl, low-fat All Bran Fruit Loaf is a fantastic mid-morning boost that will keep you going all the way to lunchtime. Say goodbye to your hunger pangs!
The most popular recipe on the blog, it's time to give my favourite All Bran fruit loaf an update. Keep on reading for new hints and tips, an updated recipe and images.
It's was a funny old week, last week - it was bitterly cold at work, that kind of cold where the ends of your toes are chilly and you can't get warm. Also known as the perfect day for hiding out in the kitchen baking.
It called for my favourite all in one recipe, bran loaf packed full of juicy sultanas, passed down through my family
Take me to the bran loaf!
Table of Contents
If you want to skip the essential recipe information and handy tips, then head on down to the printable recipe card.
How to make a moist All Bran loaf?
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
Instead of telling you how easy this bran fruit loaf is, it should really be known as one bowl bran loaf. Everything goes into one bowl, so there’s hardly any washing up to do. How does that sound?
Easy, right? Of course, it is, and this is how...
First, you need to make sure you have All Bran or Bran Buds; this is going to be the main source of the fibre in the bran loaf. If you can only find bran flakes, these will work just as well.
To cut down on the cleanup, weigh all your ingredients into one large mixing bowl - adding the All Bran, sugar, dried fruit and milk.
Then leave to soak for at least an hour or overnight in the fridge. The All Bran will soak up the milk helping the bran fruit loaf to keep moist when baked.
Once the mixture has soaked, it becomes mushy, don’t panic it’s meant to be. You’ll want to add in the flour and baking powder and mix through. It will start to look more like a cake batter now and will be ready to pour into a non-stick loaf tin.
Bake for an hour at 180C/350F.
Once cooled you can slice up the bran loaf, wrap and pop in the freezer, getting it out the night before you want to eat it, or kept in an air-tight container and sliced as you eat it.
How healthy is this one bowl bran loaf?
All Bran fruit loaf is one of my favourite grab and go breakfasts; with a thin spread of butter and jam, it’s perfect for fighting off hunger pangs. Add in a good cup of coffee, a side of strawberries and I’m set up for the day.
To keep this bran loaf guilt-free, the recipe has a reduced amount of added sugar. Instead, the sultanas add the right amount of sweetness.
Also, by swapping more traditional buttermilk for a semi-skimmed or skimmed milk, the loaf has a lower fat content. The recipe doesn’t call for any butter, except for any that you spread on top - so no added fat.
I use white all-purpose flour, but for extra fibre, you can swap for a wholemeal or whole wheat flour instead.
How long can you store bran loaf for?
You can keep the loaf in an air-tight container for up to 3 days and cut a slice when you need to, or once cooled you can freeze for up to 1 month; make sure it is well wrapped before freezing.
I like to slice the loaf up once it’s cooled and keep the slices in the freezer, taking out a slice the night before, ready for the morning.
Not only does pre-portioning help me keep on track as I’m not helping myself to another slice, and then another; it also means that it lasts longer too!
What I used to make the one bowl All Bran fruit loaf
- All Bran or Bran Buds - I prefer to use All Bran rather than bran flakes as I find they end up too mushy when soaked. However, if you can only find Bran flakes, they work just as well.
- Non-stick loaf pan - I use a 1 pound loaf tin, and spray it with a non-stick spray to help the loaf pop out of the pan nice and easily
- Large mixing bowl - make sure you have plenty of room in your bowl to add all the ingredients and stir everything together
Recommended Equipment
Buy Now →
Buy Now →
Helpful hints for making All Bran fruit loaf
- Pre-soak the dried fruit - Before adding the dried fruit into the mixture, soak in hot tea or hot water for 10 minutes and drain.
- Try different fruits - Switch out the sultanas for other fruits such as golden raisins, dried cranberries, chopped apricots or glace cherries. Add a pinch of cinnamon and ginger for a little spice.
- Bake in a loaf tin for easier slicing - Use a non-stick loaf tin, for a 1lb loaf, and spray with a non-stick baking spray, especially in the corners of the base of the tin. The addition of the spray helps the thick and sticky bran loaf mixture slip easily out of the tin when cooled.
- Do not over mix - The bran loaf mixture can be quite sticky, so be careful not over mix the batter as it can give the baked loaf a tough texture.
- Make mini muffins - If you do not have a loaf tin, why not make All Bran fruit muffins instead? Again make sure you spray the muffin pan with a non-stick baking spray to help the muffins slide out easily. The muffins can easily be frozen and taken out when needed.
Save this for later!
Pin All Bran Fruit Loaf to your favourite Pinterest board
Looking for more inspiration?
If you’re on the hunt for some different healthier option treats, go ahead and give these guys a click…
Have you made this recipe?
I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!
Recipe
All Bran Fruit Loaf
Equipment
Ingredients
- 100 g All Bran Cereal or Bran Buds
- 100 g Caster Sugar
- 150 g Sultanas
- 300 ml Skimmed Milk
- 100 g Plain Flour or All Purpose Flour
- 1 teaspoon Baking Powder
Instructions
- Before starting, soak the dried fruit in hot water for 10 minutes and then drain. Alternatively, you can soak the fruit in hot tea for a deeper flavour.
- In a large mixing bowl, add the All Bran, caster sugar and sultanas. Add the milk and mix well.
- Leave to soak for at least 1 hour, or overnight in the fridge if possible
- Preheat oven to 180ºC/ 350F
- Line or grease a 1lb non-stick loaf tin
- Sieve the flour and baking powder, then fold into the soaked ingredients. Pour into the loaf tin and level off.
- Bake for 60 minutes, until a skewer, comes out clean
- Allow the loaf to cool in the tin, then turn out onto a cooling rack.
Notes
- You can substitute the plain or all-purpose flour for self-raising flour, but remember to omit the baking powder, otherwise you will have too much raising agent.
- You can keep the loaf in an air-tight container for up to 3 days and cut a slice when you need to, or once cooled you can freeze for up to 1 month; make sure it is well wrapped before freezing.
- Before adding the dried fruit into the mixture, soak in hot water for 10 minutes and drain.
- Switch out the sultanas for other fruits such as golden raisins, dried cranberries, chopped apricots or glace cherries. Add a pinch of cinnamon and ginger for a little spice.
- Use a non-stick loaf tin, for a 1lb loaf, and spray with a non-stick baking spray, especially in the corners of the base of the tin. The addition of the spray helps the thick and sticky bran loaf mixture slip easily out of the tin when cooled.
Nutrition
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Copyright © 2021 Crumbs and Corkscrews. Unauthorised use and/ or duplication of this material without express and written permission from this site's author and/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Crumbs and Corkscrews with appropriate and specific direction to the original content.
Glenda R Vance
Where is the recipe? It tells what to use, but not how much...
Lou Carruthers
Hi Glenda
All the details and the full recipe are clearly detailed in the recipe card at the end of the post. Ingredients are shown in grams but you can change to cups using the conversion button in the recipe card.
Thanks
Lou