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.
equipment needed for making this fruity bran loaf
This is one of the easiest cakes you can make – you measure out all the ingredients in a mug. Not an American cup measurement. A standard sized normal mug you drink your tea in 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.
You’ll need a 2lb (900g) Loaf tin to make this cake.
ingredients list
- Bran flakes
- Sugar – I like to use soft or dark brown sugar, but caster sugar is also fine
- Milk
- Dried fruit of your choice – sultanas, raisins, currants, cranberries, 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)
How to make a fruity bran loaf
(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.
- 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!
TIPS for making this fruit bran loaf
- 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 can 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. 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.
- I love this fruity bran loaf spread with lots of butter at any time of the day.
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.
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.
More recipes using dried fruit….
Looking for more easy loaf cake recipes?
Coconut and raspberry jam loaf cake
Peanut Butter Cup Chocolate Chip Banana Loaf
chocolate sour cream banana cake
Fruity bran loaf
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!
Ingredients
- 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
Instructions
- 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 1Amount Per Serving Calories 304Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 245mgCarbohydrates 74gFiber 4gSugar 49gProtein 4g
This looks lovely, however I’m not a fan of bran! Would oats be worth a try instead?
This looks like something I could make and would go down well in this household. Thanks for sharing.
Popped over from #recipeoftheweek
No problem, thanks for stopping by! ?
I have some bran flakes to use up. That looks like a great recipe. Please – what capacity was your cup?
I’m not sure if oats would work Susan – you could try it but I couldn’t guarantee how it would turn out. However if you do try it, let me know how it goes because I’m curious now! ?
The cup I used holds 240ml of liquid. Hope this helps!
Silly woman here! Fruit,sugar,milk mixed and left for an hour. Flour mixed in, into the loaf tin and into the oven thinking how is this ever going to cook. Sitting a wee while later realised I hadn’t put in the bran flakes!!!!!! Second batch now sitting in bowl with the bran flakes. I’m sure the birds will enjoy my first disaster lol
Oh no Maureen! ? It’s so easily done though, I can’t tell you how many times I’ve done similar!
Thanks. Using the 240ml capacity I need a 900g/2lb loaf tin. In the oven now. Fingers crossed.
Yes fingers crossed! Hope it goes well
Just as well you said about the tin, I just checked and my tin is actually a 2lb one! So I’ve amended the recipe. Sorry!
The 2 lb loaf tin was ready at 50 min, which is standard for fruit loaf cakes. Skewer totally clean. Used Tesco “tropical” dried fruit mix. Cooling now so have to wait until tomorrow before trying a slice. Potentially a very flexible recipe. Also, googled around and noticed a similar recipe using rolled oats – think it was on the Hairy Bikers Mums know best.
The tropical fruit mix sounds lovely. That’s really interesting to know because someone asked me if you could use oats instead of bran. I’ll need to check the Hairy Bikers recipe out. I have the book so I’ll need to have a look and see if it’s in there. Hope you enjoy the cake!
Lovely texture and improves with keeping. Moist. One of the most enjoyable cakes for ages. Just wondering whether a vegan version could be made with a plant/nut milk. No fat or eggs. Next try will be sharp apricots with almond. Dried apple/oear and vanilla or spice woyld be nice.
I’m delighted you enjoyed it! Yes it might be worth experimenting with a vegan version. Loving the sound of all your different fruit suggestions. Thanks for the feedback!
This us the most flexible recipe ever. A friend gave me some Norfolk lavender sugar for Christmas so I’ve got a apricot and lavender mix soaking at present. Had to use Kellog’s bran flakes because that was all the CoOp convenience shop had. Posh, but choir got fed up with eating bendy biscuits.
I’m so pleased you’re enjoying the recipe. The apricot and lavender sounds delicious!
Mum used to make this, probably 40years ago but using Allbran. It was 2 cups of evrything, although I’m sure she didn’t put spices in it. She used soft Brown sugar. It made 2x loaves.
It’s such a lovely simple recipe ?
Bran fruity loaf went dry hard ??
I did all by the recipe ??
Hi, it definitely shouldn’t have gone dry and hard so I’m not sure what happened I’m afraid. It definitely becomes moister and softer after a day or two, providing it’s covered well. Did you add the milk? I’m only asking because I forgot to add it once and it was very dry.
What temperature should this Fruity Bran Loaf be cooked at? I cannot see any mention in the recipe.
Hi Alan, it’s 180C or 160fan. Sorry about that, I will fix it.
On the printable version the step for adding the flour has been missed out.
Thanks for letting me know Pat, that’s it sorted now