Best Bran Loaf Recipes

ALL BRAN LOAF CAKE

Steps:

• Grease and line your loaf tin, and preheat the oven to 170C/fan 150C/gas 5.
• Use a cup to measure the ingredients (I use my small measuring jug featured in the photograph.)
• Pour the All bran and milk into a bowl. Leave the All Bran to soak up the milk (about 5-10 mins.)
• Add the self raising flour and sugar to your mixture and stir.
• Cut up your dried fruit (if using prunes and apricots) and dust with some of the self raising flour. Add the fruit to your mixture and stir.
• The mixture should be thick and gloopy, if it isn't you may wish to add a bit more milk. Transfer the mixture to your loaf tin and put in the oven for 1 hr -1 hr 30 mins. Check on the loaf after 1 hr by putting a knife through the middle, if it comes out clean the loaf is cooked, if not leave it in a little longer.

RAISIN BRAN LOAF (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

BANANA-APPLE BRAN LOAF

Steps:

• Stir together flour, soda, salt and cinnamon. Set aside.
• In medium bowl, stir together banana, applesauce, milk and KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens.
• In large mixing bowl, beat margarine and sugar until combined Add egg. Beat well. Mix in cereal mixture. Stir in flour mixture, mixing until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.
• Bake at 350° F about 50 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes in pan. Remove from pan and cool completely before slicing.

BANANA BRAN LOAF CAKE

Steps:

• Measure out the all-bran, milk and sugar then mix together in a large mixing bowl - leave to soak for 25 minutes
• Measure out the flour and sultanas then add to the mixture - stir in well
• Add the honey and mashed/pureed bananas
• Pour into a greased loaf tin at then place into a pre-heated oven a 180C
• Bake for approximately 30-40minutes our until a knife comes out clean
• Leave to stand for at least 1 hour before serving - the cake will seem quite mushy at first but will soon set

BUTTERMILK BRAN LOAF

Steps:

• Mix together all the dry ingredients.
• Stir in the buttermilk and let stand in a warm place for 1/2 hour before scraping into an oiled loaf pan.
• Preheat the oven to 350°F.
• Bake for 30 to 40 minutes, until a toothpick comes out clean when inserted in the middle.

ALL BRAN LOAF

Steps:

• Mix all bran cereal, raisins, brown sugar and milk into a large mixing bowl.
• Let stand; 2 hours is best.
• Add the flour and mix well.
• Pour into a pound loaf tin.
• Bake for 1 hour at Gas 3.

ALL-BRAN SEED LOAF

Steps:

• Stir together flour, baking powder, salt and seeds.
• In large bowl, beat together orange juice, honey, eggs and cereal.
• Let stand 2 min.
• Add flour mixture, stirring only until well combined.
• Spread evenly in greased 8.5 x 4.5 x 2" loaf pan.
• Bake at 350f about 40 min.
• Let cool 10 min and remove from pan.
• Cool completely before slicing.

BANANA APPLE BRAN LOAF

Steps:

• 1. Stir together flour, soda, salt and cinnamon. Set aside.2. In medium bowl, stir together banana, applesauce, milk and KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens.3. In large mixing bowl, beat margarine and sugar until combined Add egg. Beat well. Mix in cereal mixture. Stir in flour mixture, mixing until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.4. Bake at 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes in pan. Remove from pan and cool completely before slicing.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

BRAN CHERRY NUT LOAF

Steps:

• 1. Stir together flour, baking powder, salt, nutmeg and the 3/4 cup sugar. Set aside.2. Measure KELLOGG'S ALL-BRAN cereal and milk into large mixing bowl. Stir to combine. Let stand 2 minutes or until cereal softens 3. Add egg and oi to cereal mixturel. Beat well. Add flour mixture, stirring only until combined. Reserve 2 tablespoons chopped cherries for topping. Fold remaining cherries and the 3/4 cup walnuts into batter. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray. Set aside.4. For topping, measure margarine into small fry pan. Cook over low heat until bubbly. Remove from heat. Stir in the 1/4 cup sugar, the 1/4 cup walnuts and the reserved 2 tablespoons cherries. Sprinkle over batter.5. Bake at 350°F about 1 hour or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack before slicing.

BANANA BRAN LOAF

Steps:

• 1. Sift together flour, baking powder, soda, salt, and sugar. Set aside.2. Break egg into mixing bowl beat well. Stir in vanilla, margarine, lemon juice, and bananas. Add flour mixture beat until well-combined. Mix in KELLOGG'S Raisin Bran cereal and walnuts. Pour into greased and waxed paper-lined 9 x 5 x 3-inch loaf pan.3. Bake at 350°F about 1 hour or until wooden pick inserted near center comes out clean. Remove from oven cool in pan about 5 minutes then remove from pan to cooling rack.

BLUEBERRY BRAN LOAF

Steps:

• 1. Stir together cereal, flours, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, beat orange juice, eggs and oil until well combined. Add flour mixture, stirring only until combined. Gently stir in blueberries. Spread evenly in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan coated with cooking spray.3. Bake at 350°F about 50 minutes or until lightly browned and wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack before slicing. VARIATION: Add 1/2 cup chopped walnuts with blueberries.

BRAN LOAF

Steps:

• get a mixing bowl and had one cup of allbran cerel
• one cup of sugar,mixed fruit,and milk and leave for 30 mins
• then add one cup of flour,mix well ,put into a one pound loaf tin and cook on 180,for 1 hour pull out after the hr ,
• and check with knife if it comes out clean then it is cooked , not cooked cover with tinfoil and cook for another 30 mins,then leave to stand for 10 mins to cool.
• then pull out and slice and spread some butter on and enjoy

SULTANA BRAN LOAF

Steps:

• Mix all above ingredients, except the flour, together and leave t o stand for 1 hour.
• Add flour and mix well.
• Grease Loaf tin and pour mixture into it.
• pre heated oven 200
• Place in the middle of the oven for 40 -45 minutes
• Before removing from oven use a skewer to test the middle of the cake is cooked