This easy egg free fruity bran loaf is packed with fruity goodness and is fat free – so feel free to spread slices generously with butter!
I love a slice of fruit loaf, and this is a really simple but delicious one. It’s a great keeper – in fact if you can stand not to cut into the loaf for a couple of days, it will taste all the better.
This is not a pretty cake at all – in fact, it’s rather lumpy and bumpy looking. But I promise the taste more than makes up for it.
Interested in trying more fruit cakes?
More recipes to try using dried fruit
A bran loaf is one of the easiest cakes you can make – you measure out all the ingredients in a mug. A standard sized normal mug you drink your tea out of is fine!
You don’t even need to get your scales out for this recipe. Just remember – the bigger the cup, the bigger the loaf which in turn, may affect the baking time.
I actually used a small mug to measure my ingredients, but it’s swings and roundabouts really. I’ve made this recipe countless times and it’s never, ever gone wrong. Well, apart from the time I forgot to add the flour!! Yes, I am that dozy at times….
You’ll need a 2lb (900g) loaf tin to make this cake.
- Bran flakes
- Sugar – I like to use soft or dark brown sugar. caster sugar is also fine, but your loaf will be much lighter in colour.
- Dried fruit of your choice – sultanas, raisins, currants, cranberries and apricots are all good here. I imagine those exotic fruit mixes you can buy would be really lovely.
- Self Raising Flour
- Ground mixed spice, ground cinnamon or ginger (optional but I always include it for a little extra flavour)
step by step instructions
(scroll to the bottom of the post to find printable recipe)
- Combine bran flakes, milk, any dried fruit of your choice, sugar and spices if using in a large mixing bowl. Leave for about an hour.
- The bran flakes will obviously soften and the mixture will be quite mushy and unattractive. Don’t be put off by the appearance.
- Stir in self raising flour, being careful not to overmix. Pour into a loaf tin and bake for about 1 hour or until risen and a skewer inserted in the middle of the cake emerges clean.
- That’s all there is to it. It really is that easy!
- Use whatever dried fruit you have in the cupboard – anything works. It’s a very adaptable recipe.
- When you add the flour, don’t overmix – stop as soon as the flour is incorporated into the mix. Over mixing will activate gluten and produce a tough, rubbery loaf cake.
- Although you can eat this fruit loaf straight away, it’s much better if you can leave it for a day or two. Just like a malt loaf or gingerbread, it will soften and become squidgier.
- When the loaf is completely cold, wrap in a layer of baking paper or cling film and tin foil to keep it fresh.
- I love this fruity bran loaf spread with lots of butter at any time of the day. I’ve even been known to have a slice for breakfast.
how long will this fruit bran loaf keep?
The fruit loaf will keep for up to a week, providing it is well wrapped/in an airtight tin. Store in a cool place, out of direct sunlight.
how to make a vegan fruit bran loaf
You can make a vegan fruit loaf by swapping the dairy milk for a plant based alternative, such as almond, soy, rice or oat milk.
did you make this recipe?
If you give this recipe a go, please let me know what you think! Leave a comment in the box below and rate the recipe out of 5 by clicking on the stars in the recipe card at the bottom of the post.
Looking for more easy loaf cake recipes?
- 1 mug sugar, white or soft light/dark brown
- 1 mug mixed dried fruit – I usually use whatever I’ve got in the cupboard – raisins, sultanas, cranberries, chopped apricots and cherries are all good here
- 1 mug milk
- 1 mug bran flakes
- 1 mug self raising flour
- 1/2 tsp ground mixed spice or ground cinnamon , optional
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 2lb (900g) loaf tin.
- Pour the sugar, dried fruit, milk and bran flakes into a large mixing bowl and stir well. Cover the bowl and leave for one hour.
- Using a wooden spoon, stir in the flour. Pour the mixture into the lined loaf tin and bake for 50-60 mins or until a sharp knife or skewer inserted in the middle comes out clean. Leave the loaf cake to cool in the tin.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 245mgCarbohydrates: 74gFiber: 4gSugar: 49gProtein: 4g