This All Bran Fruit Loaf is a fantastic mid-morning boost that will keep you going all the way to lunchtime. And not only is it super-tasty, it’s super easy to make in just one-bowl. Say goodbye to your hunger pangs and hello to the easiest loaf cake ever!
Lou’s recipe overview
SKILL: Beginner
TASTE: Fruity and moist in every bite
PROS: Super quick and easy, all in one recipe
CONS: None; it really is that good
The most popular recipe on the site and it’s one of the easiest cake recipes you’ll ever make. I’ve given my favourite All Bran fruit loaf an update with some new hints and tips for getting the perfect bran loaf every time.
I’ve been making this bran loaf cake as long as I can remember, and its been passed down through the family over several generations. And it’s easy to see why it’s become such a firm favourite
And that’s because it’s…
- Perfectly sweet and moist, packed full of juicy sultanas – it will satisfy the biggest sweet tooth without a sugar overload
- Easiest grab and go snack – Add a good spread of butter and even a dollop of jam and it will see off hunger pangs
- Super simple, no special skills required – just mix everything together in one bowl and bake. Yes, it really is that easy!
Ready to get baking?
Ingredients
Check out my shopping list for ingredients and equipment
- All Bran or Bran Buds (US) – These are the main ingredient and they are main source of the fibre in the loaf. You can use regular cereal bran or use bran sticks. And if you can only find bran flakes, these will work just as well.
- Plain Flour or All-Purpose Flour – You can also use self-raising flour, just leave out the baking powder
- Caster Sugar or Superfine Sugar – For a little extra flavour you could also use a golden caster sugar like Billingtons; it gives a little caramel taste. But regular caster sugar works just as well
- Sultanas
- Full-fat Milk or Semi-skimmed Milk
- Baking Powder
Recommended ingredients
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
When you’ve got your ingredients all together, you’ll need just a few things to make the loaf cake with. These are the exact tools I use…
- 1lb Loaf Tin – This is the perfect size for this loaf – it will give your cake height for the perfect slice
- Large mixing bowl
- Rubber spatula
- Baking Parchment
- Angled Palette Knife – One of my essential pieces of equipment
- Digital Kitchen Scales
How to make All Bran loaf
Full measurements and instructions can be found on the recipe card
This bran fruit loaf is so easy it should really be known as one bowl bran loaf. And as everything goes into one bowl, so there’s hardly any washing up to do. How good does that sound?
Here’s everything you have to do…
TOP TIP: To cut down on the cleanup, weigh your ingredients straight into the mixing bowl and then combine – a true one-bowl recipe!
- Add the All Bran, sugar, sultanas and milk into a large mixing bowl and stir together
- Leave the ingredients to soak in the milk for at least an hour or overnight in the fridge. The All Bran will soak up the milk helping the bran fruit loaf stay moist
- Once the mixture has soaked, sieve together the flour and baking powder and add to the soaked ingredients
- Mix everything together until well combined. It will start to look more like a cake batter now
- Pour the mixture into a loaf pan lined with baking parchment and bake for 50-60 minutes until golden, then turn out onto a wire rack to completely cool.
Once fully 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 keep it in an air-tight container and slice as you eat it.
Tips for success
This genuinely is the easiest loaf cake you can make, and if you follow the recipe you can’t go wrong. But just incase here a few of my top tips for the perfect bran loaf every time…
- 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 and add a little spice – 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 – A 1lb loaf tin is ideal; line with baking parchment or use my homemade cake release for best results. The release helps the thick and sticky bran loaf mixture slip easily out of the tin when cooled
- Be careful not to 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.
- Why not make mini muffins – If you do not have a loaf tin, why not make All Bran fruit muffins instead? Again make sure you use mini muffin cases or cake release. The muffins can easily be frozen and taken out when needed
FAQs about All Bran fruit loaf
I prefer to use a 1lb loaf tin for this recipe to get the perfect depth for your bran loaf. If you only have a 2lb loaf tin, you can use this but the cake will not be as deep.
The recipe will make 10-12 slices, depending on how thick you slice them!
The all bran fruit loaf is best stored in an air-tight container; either whole or as individual slices and will keep for 3-4 days if stored correctly.
The bran loaf can be frozen, either as individual slices or as a whole loaf. Make sure when freezing that you wrap the loaf in clingfilm. Keep in the freezer for up to 3 months and defrost thoroughly before eating.
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 plain flour instead.
More super easy recipes to try
If you liked this All Bran fruit loaf here are some of my other favourite one-bowl recipes that I think you’d enjoy…
All Bran Fruit Loaf
Ingredients
- 100 g All Bran Cereal or Bran Buds
- 100 g Caster Sugar
- 150 g Sultanas
- 300 ml Full Fat Milk or Semi-skimmed milk
- 100 g Plain Flour or All Purpose Flour
- 1 tsp Baking Powder
Instructions
- Before starting, soak the sultanas in hot water for 10 minutes and then drain. Alternatively, you can soak the fruit in hot tea for a deeper flavour.150 g Sultanas
- In a large mixing bowl, add the All Bran, caster sugar and soaked fruit. Add the milk and mix everything together until well-combined.100 g All Bran Cereal, 100 g Caster Sugar, 300 ml Full Fat Milk
- Leave the ingredients to soak in the milk for at least 1 hour, or for best results overnight in the fridge if possible.
- When you are ready to bake, preheat oven to 180C/ 350F and line a 1lb loaf tin with baking parchment.
- Sieve together the flour and baking powder and add to the wet ingredients. Fold in the dry ingredients until everything is well-combined and you have a thick cake batter. Pour into the loaf tin and level off.100 g Plain Flour, 1 tsp Baking Powder
- Pour the batter into the lined loaf tin and level off with a palette knife. Place the filled loaf tin on a baking tray.
- Bake for 50-60 minutes until golden on top. Test the cake with a skewer, if it comes out clean the loaf is ready; if not bake for a further 5 minutes and test again. As the mixture is sticky you might see some residue on the skewer but this should be minimal.
- When the fruit loaf is baked, remove from the oven and using the baking parchment lift the loaf cake out of the pan straight away. Place on a wire rack to cool.
Notes
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.
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.
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!
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
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
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.
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
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.
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.
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! 🙂
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
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.
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
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.
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
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!
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!
This Bran fruit loaf is beautiful. I changed the milk to Almond and it was just amazing to eat. Thank you so much.
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.
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?
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
Please convert ingredients to cup, teaspoon, etc.
Thanks,Mickey
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
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.
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.
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
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!
Absolutely beautiful photos!!
Thank you Kat! I’m slowly getting to grips with a new camera and setup
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
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!
What a tasty sounding loaf! Your new photos are beautiful. Thank you for sharing with #CookBlogShare.
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.
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 🙂
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.
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!
It’s my work from home days staple treat – it goes well with a good cuppa and gets me through to lunchtime.
Still on of my most favourite and go to recipe for stopping my tummy from grumbling!
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! 🙂
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 🙂