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Cake  /  January 16, 2018

Fruity bran loaf

by Nickki Thompson
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My first recipe of 2018 is a good old fashioned fruity bran loaf. If I’m totally honest, it’s the kind of thing I would have turned my nose up at as a teenager in favour of a massive piece of chocolate cake, but now I just adore a piece of squidgy fruit loaf with my cup of tea. Maybe it’s to do with the fact that we have more discerning tastes when we get older? Who knows? Who cares?
These days I just love cake in any form.
This is one of the easiest cakes you can make – you measure out all the ingredients in a teacup. Not an American cup measurement. A normal cup is fine. You don’t 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.


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5 from 1 vote

Fruity bran loaf

This fruity loaf keeps well for a good few days – I’m not sure if it keeps any longer than that because mine never lasts that long! I love to eat it generously spread with butter.
Course Dessert
Keyword Fruity bran loaf
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Author Nickki Thompson

Ingredients

  • 1 cup sugar white or brown
  • 1 cup 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 cup milk
  • 1 cup bran flakes
  • 1 cup self raising flour

Instructions

  • 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.
  • When one hour has passed, preheat the oven to 180C fan 160C/gas mark 4 and lightly butter a 900g/2lb loaf tin. Sift the flour into the fruity mixture and mix gently, taking care not to overmix.
    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 to cool in the tin.

If you give this recipe a go, please let me know what you think! Leave a comment in the box below x

I shared this post with the link up recipe of the week at A Mummy too

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Rate this recipe (5 / 1)

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Tags

  • all bran loaf
  • Baking
  • fruit bran loaf
  • fruit cake
  • Fruit loaf

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Mess In the Ness (Susan)

This looks lovely, however I’m not a fan of bran! Would oats be worth a try instead?

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January 17, 2018 1:35 pm
Harry's Honest Mummy

This looks like something I could make and would go down well in this household. Thanks for sharing.
Popped over from #recipeoftheweek

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January 18, 2018 7:25 pm
NickkiT

No problem, thanks for stopping by! ?

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January 18, 2018 8:21 pm
Borders Edge

I have some bran flakes to use up. That looks like a great recipe. Please – what capacity was your cup?

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January 20, 2018 6:51 am
NickkiT

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! ?

Vote Up0Vote Down 
January 20, 2018 7:20 am
NickkiT

The cup I used holds 240ml of liquid. Hope this helps!

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January 21, 2018 1:24 pm
Maureen

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

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January 22, 2018 2:07 pm
NickkiT

Oh no Maureen! ? It’s so easily done though, I can’t tell you how many times I’ve done similar!

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January 22, 2018 2:09 pm
Borders Edge

Thanks. Using the 240ml capacity I need a 900g/2lb loaf tin. In the oven now. Fingers crossed.

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March 13, 2018 9:50 pm
NickkiT

Yes fingers crossed! Hope it goes well

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March 13, 2018 9:51 pm
NickkiT

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!

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March 13, 2018 9:54 pm
Borders Edge

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.

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March 13, 2018 10:46 pm
NickkiT

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!

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March 14, 2018 11:24 am
Borders Edge

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. Remember the quantity fills a 900g/2 lb loaf tin! Next try will be sharp apricots with almond. Dried apple/oear and vanilla or spice woyld be nice.

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March 14, 2018 5:05 pm
NickkiT

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!

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March 17, 2018 10:59 pm
Border's Edge
Rate this recipe :
     


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.

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January 29, 2019 12:20 pm
Nickki Thompson

I’m so pleased you’re enjoying the recipe. The apricot and lavender sounds delicious!

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February 4, 2019 4:24 pm
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