A fruit loaf on a wooden board

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
Calories 309kcal
Author Nickki Thompson


  • 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
  • 1/2 tsp ground cinnamon or ginger optional


  • 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.