Best High Flavor Bran Bread Recipes

Whole-Wheat Bran Bread Risney-Manning image

Provided by Liz Risney-Manning

Yield Makes 1 loaf

Number Of Ingredients 8

1 1/2 cups Miller wheat bran or wheat germ (available at natural foods stores and some supermarkets)
2 1/2 cups whole-wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/4 cup firmly packed dark brown sugar
2 cups buttermilk
1/2 cup unsulfured molasses
1/2 cup raisins if desired

Steps:

In a bowl combine the bran, the flour, the salt, the baking soda, and the brown sugar. In another bowl stir together the buttermilk and the molasses, stir the mixture into the flour mixture until the batter is combined well, and stir in the raisins. Spoon the batter into a lightly greased loaf pan, 8 by 4 by 3 inches, and bake it in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until the bread sounds hollow when tapped. Let the bread cool in the pan on a rack for 15 minutes, invert it onto the rack, and let it cool completely.

Pumpkin Bran Bread image

Provided by Beth Harrison

Yield Makes 2 loaves

Number Of Ingredients 13

3 cups all purpose flour
1 1/2 cups shredded bran cereal (such as All-Bran)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
4 eggs
3 cups sugar
1 cup buttermilk
2 cups canned solid pack pumpkin
2/3 cup vegetable oil

Steps:

Preheat oven to 325°F. Butter two 9x5x3-inch loaf pans. Dust pans with flour. Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine. Add pumpkin and oil; stir until blended. Divide batter between prepared pans.
Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)

High Fiber Bran Bread image

Provided by Barb G.

Time 3h50m

Yield 1 loaf bread, 12 serving(s)

Number Of Ingredients 10