BRAN LOAF
BRAN LOAF
Some have found the mug measurement I had a bit confusing, i.e. how big is a mug? So I have updated this simple recipe to show the weights and measures.
Ingredients Basic Mix ( makes 10-12 slices)
80g All Bran (NOT FLAKES)
160g Mixed Dried Fruit. I include cranberries as part of this mix
50g Demerara Sugar
300ml Milk / Vegan Option use Almond Milk / Drink such as Apro No sugars, Nutty Almond
160g Plain Flour
1 tsp Baking Powder
Extra Special Bran Loaf
Add the Following optional Extras
10 Glacier Cherries (Halved)
6 Dried Apricots (Diced)
Small apple (Diced
40g Almonds (Chopped)
40g Walnuts (Chopped)
Preparation
Preparation Time 20min, plus 2 hours for mixture absorption
Cooking Time 1 hour, 20 min
Oven Temperature 180 °C / 356 °F / gas mark 5. Fan assisted: 170c.
Method
This is a nice, healthy cake option. It contains no butter or eggs, so no need to cream before adding other ingredients. My version contains less sugar than other recipes call for, but it works well for this cake. If you are not used to making cakes, this is a good one to start with, as it is one of the simplest. Cherries, Apricots and Nuts are optional extras, but these have proved to be added favourites. This cake is ideal for a breakfast slice or with a mid-morning cup of tea. Some like to add butter to a slice of this cake, but whatever takes your preference.
This is an easy bake, great for a beginner, and the loaf will last a week if kept wrapped in cling film. You can also freeze the loaf for later consumption.
Place the All-Bran into a bowl and crush it with your hands. Add the dried fruit, sugar and milk into a bowl.
If you wish to make the special version, also add any additional dried fruit, such as Glace Cherries or Apricots, at this stage and mix well.
Put the bowl to one side or in the fridge for 2 hours, allowing for the All-Bran to absorb the milk. During this time, take the mixture out and stir to help break up the Bran. Or leave this overnight.
After the All-Bran has absorbed the milk, add the chopped nuts and apple (if making the special version), then the flour and baking powder, and mix well. The mixture should be thick.
Place the mixture into a greased/buttered 1lb loaf tin (use a vegan plant-based butter alternative such as Flora Plant Butter if making a vegan option), and cover loosely with foil, allowing enough room for the loaf to rise.
(DO NOT use greaseproof paper or tin linings as the loaf will stick!) Preheat your oven to 180 °C / 356 °F / gas mark 5. Fan assisted: 170c.
Bake in the oven for 1 ¼ hours, then remove the foil and bake for a further 5 minutes.
Remove the loaf from the tin, rest on a wire cake stand, and cover with foil.
Once cold, you can wrap it in cling film for storage, or cut it and wrap the slices, and, if you wish, freeze it for a later date. A wrapped loaf will last 7-10 days. (DO NOT put in the fridge! Like any bread or cake, placing it in a fridge will make it go off faster)
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