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
- How to make a moist All Bran loaf?
- How healthy is this one bowl bran loaf?
- How long can you store bran loaf for?
- What I used to make the one bowl All Bran fruit loaf
- Recommended Equipment
- Helpful hints for making All Bran fruit loaf
- Looking for more inspiration?
- Jump to the Recipe
- Community & Reviews
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
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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.
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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!
Jump to the 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 tsp 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 © 2020 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.
Lorraine
Love this loaf and so does my daughter and 13 month granddaughter! I make at a time, slice and freeze what I won’t use in 3 days! Just defrost and go - so easy for work too. Thank you Lou.
Lou Carruthers
Thank you Lorraine for your lovely comment; I'm so pleased that you love the Bran Fruit Loaf. It's one of my favourites as too!
Ann
Hi
I was just checking if I need to add baking powder as well when using SR flour as mentioned in the ingredients, I’ve made this twice and the 2nd time it sunk in the middle, the first time I used Plain flour and baking powder and it was fine
Thanks
Lou Carruthers
Hi Ann
Thanks for your comment; you can use either plain flour or self-raising flour. I make the recipe with both types of flour, but do prefer to use plain flour with the baking powder added to give the lift to the loaf and the springy texture inside. The baking powder if using self-raising flour is optional. I have updated the recipe card to reflect this. If you have found plain flour and baking powder work well for you, then I personally with stick to that combination. Do let me know if there's any questions.
Thanks
Lou
Ann
Oh wow just made this fruit loaf to use up bran flakes that were due to ‘go out of date’, that’s how long they have been in the cupboard 😁😬 and because I am on a low carb diet I substituted the caster sugar with Xylitol and it has turned out to be delicious. It’s probably not as fluffy as I thought but maybe the baking soda is out of date too. As for counting the carbs Im not too bothered because it tastes lovely. Oh and I soaked the raisins - also probably out of date, in red berries fruit tea and chucked a few chopped apricots in as well. I will be making another one very soon.
Lou Carruthers
Thanks for your comment Ann, and I'm glad you've found the recipe and enjoyed it!
I'm pleased that the Xylitol also worked as a substitute for the caster sugar; this could also be a reason the loaf wasn't as fluffy as the sugar does help with the rise of the loaf when baking. But I'm so pleased that you have been able to adapt the recipe and for a low carb diet. I also love the idea of soaking the raisins in red berries fruit tea and adding some apricots. If able with a low carb diet, you can also try swapping so of the raisins for dried cranberries or other fruit.
You've also just reminded me I have some bran flakes that need using up so I'm going to make another loaf and try soaking the raisins in fruit tea!
Thanks
Lou
M June Hanton
The traditional method for this recipe is to steep the sultanas in hot tea! Great recipe which I first baked in Scotland,like my Mother before me.
Lou Carruthers
Thanks for your comment. I love this recipe as it was handed down to me from my Grandmother, and yes she taught me I could soak the fruit in tea or hot water before adding into the loaf batter, as I've mentioned in the post. It certainly adds a different flavour. I've stuck with my Grandmother's recipe here, because that's the one I've always made and the one that holds memories for me.
StoreCupboardRummager
Hi - Really glad to find this recipe as my supermarket delivery included a big box of All Bran by mistake. Children are not keen on dried fruit at all. Do you think this would work with grated apple if I squeezed any excess juice out. Maybe with a bit of cinnamon or mixed spice? I would buy dried apples, but they are £££ and I'm on an economy drive! 🙂
Lou Carruthers
Ahah, the potluck substitution! I love seeing what random things I get in our supermarket delivery. Oooo, apple sounds like it would be amazing with a little cinnamon and mixed spice. I haven't tried it with apple before, but I think grated apple with a gentle squeeze. I'd leave some of the juice in let the apple retain some moisture... Or you could go for diced and peeled apple, as it wouldn't give up as much juice as grated apple. Fresh apples would definitely work though. You could always do the recipe in muffin cases as well if it's for little ones. Do let me know how you get on if you give them a try!
Good luck
Lou
Lindsay E
Hi. I need some help! I soaked the bran, fruit, and sugar in milk for a few hours but it was almost solid. Very difficult to mix in the flour. Had to scrape it into the tin and it came out way too dense and tasted too much of flour. Any thoughts on where I went wrong? Thanks.
Lou Carruthers
Hi Lindsay
Many thanks for getting in touch; that's really odd as I've never had that happen before. It sounds initially like there is not enough milk and too much flour - so I would definitely check your weights next time. I'm not sure how you are weighing out, but it's best to use a digital scale for measuring out as these are more accurate, rather than cup measurements as these can cause too much variation. Typically when soaked you should get a very wet, mushy mixture and when the flour is added, it should thicken up. It shouldn't need scraping into the tin. I'd also double check your bran weight as well, as too much here could make the mixture solid.
I hope that this doesn't deter you and you give it a try again, as it's a lovely recipe and quick and easy to make. As mentioned, your mixture should be mushy and wet - rather than solid. I'll be making a video for this over the next week or so, so please check back soon. In the mean time, if you have any questions, please drop me a line.
Thanks
Lou
Nicole
Hi Lou. I've misplaced my nana's recipe for bran loaf and this sounds like the same one. I think she used to soak her sultanas in hot tea. It was such a yummy cake, just as good with or without the spreading of butter. I can't wait to make it for my kids. Thank you so much for sharing it.
Lou Carruthers
Hi Nicole
Oooo I hope it comes out similar for you, fingers crossed. It's lovely when we find recipes that we remember from our childhood. My Mum has been looking for a German Bundt recipe that my Nanna used to make and I can't wait to give that one a go when she's find 'the one'. This recipe was handed down to me as well, a simple bake but so many memories. You can definitely soak the fruit in hot tea instead. I hope that it brings back lots of memories and tastes like the one your nana used to make.
Good luck and enjoy!
Lou
Sofia
LOVE this recipe!
Question, All Bran is an impossible find in my part of the world right now - I have bran flakes, should I crush them up slightly or leave them as their original size flakes? Thank you!
Lou Carruthers
Yay, I'm so pleased you love this recipe Sofia! It's one of my favourites that I've made for so many years. If you can't find All Bran, but have bran flakes you can definitely use them. I have many times before and they work just as well. I tend to leave them as their original flake size and give them a good soak for an hour and then you're ready to bake. Hope that helps!
Sue White
Emma
This Bran fruit loaf is beautiful. I changed the milk to Almond and it was just amazing to eat. Thank you so much.
Lou Carruthers
Thank you so much for your feedback Emma. That's so great to hear and that swapping the milk for almond milk worked too. Very pleased you enjoyed it.
Eve
I made the bran/sugar/milk/fruit mix before reading your note to pre-soak the fruit! Do you have any suggestions to add more liquid or just leave as is now?
Lou Carruthers
Hi Eve
Don't worry at all, the pre-soak just helps the fruit taste a little juicier after they have been dried. If I'm in a hurry to make it, I will often skip the pre-soaking stage 🙂 I have updated the post and recipe though to make the pre-soaking more prominent at the start of the instructions. Good luck and hope that helps.
Thanks
Lou
Mickey
Please convert ingredients to cup, teaspoon, etc.
Thanks,Mickey
Lou Carruthers
Hi Mickey
I'm a UK based blog so I use grams as that is our weighing system. Also as cups go on volume rather than weight, they can result in an inaccurate measurement of ingredients. For best results, it is better to weigh out your ingredients. However, if you prefer to use cups, you will find that in the ingredients list of the recipe there is a "US Customary" link that if you select this, it will convert the ingredients to cups for you. I hope that helps.
Thanks
Lou
Margaret
I was thrilled to find this allbran fruit loaf and I love it. It’s so tasty and moist that I don’t need to add butter, which I’d perfect for me as I am trying to lower my cholesterol and up my fibre intake. It’s a perfect way to eat allbran as the conventional way didn’t hit my digestive system. I add some mixed spice and this works well. Thank you so much. Excellent recipe and so easy to make.
Lou Carruthers
Awww thank you Margaret; I'm thrilled to hear that you've found the recipe and love it! It's one of my favourite recipes that I've been making for 20 years. I love the idea of adding mixed spice, I'm definitely going to have to give this a try next time I make it.
Eb Gargano | Easy Peasy Foodie
Love, love, love how simple this recipe is! And I really love how each slice is only 100 calories and packed with fibre! Eb x
Lou Carruthers
Thanks Eb! It is just one of the simplest recipes and its jam packed with fibre for keeping you full for a little longer. One of my favourite recipes!
Kat (The Baking Explorer)
Absolutely beautiful photos!!
Lou Carruthers
Thank you Kat! I'm slowly getting to grips with a new camera and setup
Jenny Walters
What a great recipe. One bowl and only a few ingredients! It looks absolutely delicious too. I am definitely going to make this. I love the idea of cake for breakfast! Thank you so much for bringing it to #BakingCrumbs
Lou Carruthers
Thanks Jenny! I do love the idea of cake for breakfast as well, and as it's All Bran it doesn't feel naughty. The simple ingredients and all in one bowl is as winner for me too!
Cat | Curly's Cooking
What a tasty sounding loaf! Your new photos are beautiful. Thank you for sharing with #CookBlogShare.
Lou Carruthers
Thanks Cat, I'm slowly working out my photo style and really pleased how it's going! The loaf is definitely tasty, I have to stop myself eating too much in one sitting, lol.
Jo Allison / Jo's Kitchen Larder
What a fab loaf Lou! One has got to love one bowl, easy bakes! I like the idea of slicing it and freezing for a quick brekkie straight out of the freezer, brilliant staple healthy and delicious! Thanks for bringing it to #BakingCrumbs 🙂
Lou Carruthers
Thanks Jo! It's such a simple and no fuss bake but it tastes great and it's on the healthy side. Definitely works for me, especially mid-morning with a cuppa.
Donna
I love fruit loaf, and I work from home so healthy mid-morning snacks are a must! I'll have to give this a go!
Lou Carruthers
It's my work from home days staple treat - it goes well with a good cuppa and gets me through to lunchtime.
Lou
Still on of my most favourite and go to recipe for stopping my tummy from grumbling!
Laura Loves Cakes
This looks fabulous...thanks for entering your loaf into Calendar Cakes! It sounds like this has lots of health benefits and I like the sound of the dried fruits and golden syrup too...this would definitely be perfect with a cup of tea! 🙂
Louise
Thank you. I must admit that I’ve been nibbling away at it and there’s not much left already… oops! I’m blaming the bitterly cold weather 🙂