Sue's Healthy Bran Loaf

    I adapted this recipe from my husband's mother's family recipe, leaving out sugar and adding one or two other tasty things. It's lovely and I use soya milk in the recipe as my husband is allergic to dairy (thought cows' milk is absolutely fine), and dairy free spread to grease the tin. I always make double the amounts and cut the loaves in two, freezing 3 halves and 1 in the fridge as it's so moist it keeps better there. I like it without honey which is obviously not very sweet but it's also very tasty with. Adjust the milk according to how much honey you use.

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    • 1 1/2 cup plain wholemeal flour
    • 1 1/2 cup all bran
    • 1 1/2 cups soya milk
    • 1 1/2 cup dried fruit (of choice) (sultanas and cranberries work well)
    • 100g clear honey or to taste
    • 1 1/2 tsp's mixed spice or cinnamon
    • 1 tspn baking powder
    • 1 tspn bicarbonate of soda
    • Grated rind of 1 orange


    1. Put the all bran, milk, honey, orange rind and fruit in a large basin and soak for about 3/4 hour until the all bran is very soft and has taken up the milk.
    2. In a separate basin mix the flour, spice, baking powder and bicarbonate of soda.
    3. Grease and line a 2lb tin loaf (I also grease the paper too)
    4. Heat the oven to 170 degrees
    5. Gradually fold the wet mix into the flour and mix well until a firm but moist consistency that drops easily off the spoon. Then add the mix to the loaf tin and cook in the oven for approximately 30-35 mins (fan assisted oven), a skewer should come away clean when inserted into the middle of the loaf. It may take 5-10 minutes longer in a normal oven (cook in top 1/3 of oven)
    6. When cooked cool in the tin for 10 minutes then turn out onto a wire grid to cool fully.

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