Fruity bran loaf

This easy egg-free fruity bran loaf is packed with fruity goodness! It’s high in fibre, low in sugar and 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.  Just like sticky malt loaf and Irish Barmbrack, It’s a great keeper cake. 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.

More recipes to try using dried fruit

• Mincemeat muffins 

• Fruity Flapjacks

• Mincemeat Loaf Cakes

• Amaretto Christmas Cake

equipment you will need to make this recipe

You’ll need a 2lb (900g) loaf tin to make this cake and some baking parchment (paper) to line the tin.

You’ll also need a large mixing bowl and a wooden spoon.

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. Perfect for when you’re in a lazy mood. I used a smaller-sized mug to measure my ingredients but to be honest, the size doesn’t really matter. Just remember – the bigger the mug, the bigger the loaf which in turn, will probably affect the baking time.

I’ve made this recipe countless times and it’s never, ever gone badly. Well, apart from the time I forgot to add the flour!! Yes, I am that dozy sometimes….

step by step instructions

please scroll to the bottom of the post to find the printable recipe card

Step one – Using your mug, measure out the bran flakes, milk, dried fruit of your choice and sugar into a large mixing bowl. Stir briefly, then leave for about an hour.

The bran flakes will soften and the mixture will be quite mushy and unattractive.  Don’t be put off by the appearance.

Step two – stir in the self-raising flour and spices, being careful not to overmix. If your flour is quite lumpy, it’s a good idea to sieve it. Pour the mixture 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!

recipe notes 

• 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 straightaway, 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 it in a couple of layers 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.

is fruity bran loaf good for you?

Bran loaf is low in fat, low in sugar and high in fibre, making it a pretty healthy snack in my book! If you’re looking for a treat that will keep you full but won’t leave you sinking into a sugar coma later in the day, then this fruit loaf is a great choice.

how long will bran loaf keep?

Fruit bran loaf will keep for up to a week, providing it is well wrapped/in an airtight tin.  Store it in a cool place, out of direct sunlight.  

freezing

Bran loaf freezes really well. I often make two at the same time and stash one away in the freezer. Wrap the completely cold loaf in double layers of cling film and tin foil and freeze for up to three months.

make it vegan

It’s very easy to make this fruit loaf suitable for vegans. It’s simply a matter of 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 by clicking on the stars in the recipe card at the bottom of the post.

Looking for more easy loaf cake recipes?

golden syrup cake

Raspberry Bakewell cake 

Lemon drizzle cake

Coconut and raspberry jam loaf cake

Banana Fudge Loaf

Peanut Butter Cup Chocolate Chip Banana Loaf

Easy banana bread

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Yield: 8-10 slices

Fruity bran loaf

Print

This easy egg-free fruity bran loaf is packed with goodness and is fat free, high in fibre and low sugar - so feel free to spread slices generously with butter!

Prep Time 5 minutes

Cook Time 1 hour

1 hour

Total Time 2 hours 5 minutes

Ingredients

• 1 mug soft light or dark brown sugar (caster sugar will work but the loaf will be lighter and less rich in taste)
• 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 teaspoon ground mixed spice, ground ginger or ground cinnamon , optional

Instructions

1. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 2lb (900g) loaf tin with baking parchment or use a loaf tin liner.
2. Measure the sugar, dried fruit, milk and bran flakes into a large mixing bowl and stir well. Cover the bowl and leave for one hour.
3. Using a wooden spoon, stir in the flour and spices one-third at a time, to prevent a lumpy mixture.
4. Pour the mixture into the lined loaf tin (it will be quite runny but that's fine) and bake for 50-60 mins or until well risen and a sharp knife or skewer inserted in the middle comes out clean. Leave the loaf cake to cool in the tin.

Notes

Make the recipe vegan by using a plant based milk.

Weetabix can be used instead of bran flakes.

The loaf will keep for up to one week. Wrap in cling film or tin foil to keep it fresh.

Freeze for up to three months.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 249mgCarbohydrates: 70gFiber: 4gSugar: 47gProtein: 4g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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