Simple Breakfast Bran Loaf for Busy Mums

How many busy Mum’s out there are skipping breakfast due to the usual mad morning rush?  No need anymore with this fantastic ‘breakfast on-the-go’ recipe!

Simple Breakfast Bran Loaf – makes approx. 10 slices

This is a recipe that I originally had from my Sister many years ago and I have never had it go wrong!  It is so simple to make.  It has the added benefit of containing approx. 50% of the daily recommended amount of fibre for adults per two slices.  I’d suggest just 1 slice per day to see how your tum reacts to the bran content initally if you are dramatically increasing your fibre content – don’t forget you are eating fibre throughout the day in other foods….

You will need:

6oz/170g (1pt if using measuring jug rather than scales) of All Bran Breakfast Cereal (I use Kelloggs)

10 oz/280g (3/4 pint if using jug) of dried fruit – (I use sultanas and occassionally add in some cranberries if I have them to hand)

3oz/85g (3-4 floz if using a jug) of Sugar – I use fruit sugar as it is a low GI ingredient and perfect when baking with fruit but you can use brown sugar

4oz/115g (7floz if using Jug) Self-Raising Flour

1/2 pint of Milk


1. Mix dry ingredients well in a large bowl and add milk

2. Cover bowl with a clean tea towel and leave to stand for 1 hour 30 minutes

3. Mix again and then transfer mixture to a well greased and lined loaf tin (base approx. 3.5″x7″) – sprinkle a little brown sugar on the top if you like it sweet!

4. Place in a pre-heated oven on 130 degrees for about an hour.  Depending on your oven it is worth checking  after 45 minutes (I have to leave mine in for 1 hour 15 minutes as I have a fan oven and reduce my heat to 120 degrees)

5.  Leave to cool and then turn out on a wire rack to cool further.

How simple is that?

Top Tip 1 – Store upside down in an airtight container to retain moisture

Top Tip 2 – I discovered ‘Wiltons Cake Release’ earlier this year and have never had to grease and line a tin in the traditional way since.  It is so simple just squirt a little in tin and rub round evenly with fingers – no need to line.  I would add that initially I wasn’t sure about it as it contains dreaded ‘e’ numbers but when I realised how little I would use and also that it wasn’t actually in the thing I was baking I decided to give it a go and I am so glad I did – it has never let me down!

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have baked the Breakfast Bran Loaf please do share with friends and/or  let me know how it goes in the comments below, and don’t forget to subscribe if you enjoyed this recipe! 

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