All-Bran Loaf

In collaboration with Kellogg’s

My love of All-Bran goes all the way back to my childhood – I used to snack on it straight out of the box! This easy bran loaf is a great way to use All-Bran and a delicious quick tea bread in its own right.

This fruit loaf is packed with goodness, plump fruit and nuts – basically a really tasty way to fill up when you are in a hurry. Bake it on the weekend, slice and freeze and you have a delicious breakfast or treat on stand by – simply toast from frozen!

This healthy bran loaf is low in fat and high in fiber. It also contains little in the way of sugar so it makes for a great breakfast or a snack to stave off hunger.

This is my favorite bran loaf recipe and I’ve made it 20+ times over the past couple of years. Turns out perfect every time! Lindsay ⭐⭐⭐⭐⭐

Bran Loaf Ingredients

You will just need a bowl and a spoon for this easy recipe. A small loaf pan (1lb/450g) is ideal for baking.

• Skimmed milk or any liquid of your choice, such as orange juice, hot tea or simply hot water. Warming the liquid will help rehydrate the dried fruit and break up the bran.
• All-Bran: You can use All-Bran Original, bran buds or bran flakes for this recipe. Just make sure the bran dissolves before you add the flour.
• Dates or any dried fruit, such raisins, apricots, prunes, cranberries etc.
• Brown sugar or you can use a granulated sweetener such as Sukrin Gold.
• One large egg to bind everything together.
• Flour: You can use plain flour (all-purpose) with added baking powder or you can simply use self raising flour without any added raising agents. For even more fibre you can use wholemeal flour or spelt flour.
• Walnuts or any nuts you like such as pecans, almonds and so on.
• A sprinkling of demerara sugar adds a welcome bit of crunch and sweetness to the crust.

How to Make All-Bran Fruit Loaf

↓ For the full ingredients and detailed method, jump to the recipe card.

1. Preheat the oven to 180°C (350°F). Mist a small loaf pan with cake release spray and line with baking paper letting the edges overhang.
2. Add the milk to your mixing bowl and heat in the microwave (or a saucepan). Stir in the All Bran, chopped dates and brown sugar.
3. Leave to stand for 10 minutes or until the Kellogg’s All-Bran Original has soaked up the milk and has broken up.
4. Stir in the egg then sift in the flour and baking powder. Fold the flour into the wet ingredients then add the chopped walnuts.

1. Spoon into the prepared tin. Top with the walnut halves and sprinkle with the Demerara sugar. Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.

1. To add shine and a touch of sweetness, brush the warm loaf with a little honey. Lift using the overhanging paper and cool on a wire rack. Slice and serve on its own or toast and spread with butter and a little honey.

Recipe Notes and Tips

• Storing your All-bran Loaf: Wrap the loaf in foil and store in an air-tight container for 3-4 days, slicing as you go. Better yet, slice the loaf, wrap well and freeze in a suitable container for up to two months. Toast the slices from frozen – delicious!
• If you use self-raising flour instead of plain, make sure to leave out the baking powder.
• Replace the walnuts and dates with a pack of trail mix – a great way to use a variety of mixed dried fruit and nuts! Do chop any big nuts and fruit pieces before adding to your loaf.
• A spoonful of ground cinnamon or nutmeg adds a great hint of spice. You can also add orange or lemon zest.

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Have you made my All-Bran Loaf Recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!