Boy Bakes Treats - Raisin Bran Loaf

Raisin Bran Loaf

Boy Bakes Treats - Raisin Bran Loaf

Fruity, sweet and lightly spiced, a good slice of raisin bran loaf with a cup of coffee is one of those magical combinations that can take you out of the hectic everyday and give you a tiny window of time where you can to reflect, relax and recharge. What better way to take stock of the world than with a rich and comforting treat?

Using cereal might seem like a bit of a strange touch, but once it's all broken down after soaking up the milk, it's going to help maintain the moisture in your mixture and weave a lighter texture throughout the loaf.

If you want to add in a little more crunch, throw in 1/2 cup seeds - pumpkin, sunflower or flax seeds (or a seedy combo) should work. The mixed peel gives a hit of zesty tartness that will cut through some of the denser flavours.

Raisin bran loaf is fantastic toasted and spread with butter or ricotta. Try to keep some left over for future servings, as the flavour will deepen and improve the longer it sits.

MAKES

About 10 slices

PREP

25 minutes
plus resting

COOKS

45 minutes

Ingredients

  • 1 cup processed bran cereal (e.g. All-Bran)
  • 1 cup raisins
  • 1/4 cup mixed peel
  • 1 cup brown sugar
  • Zest of 1 lemon, finely grated
  • 1 cup milk
  • 1 1/2 cups self-raising flour
  • 1 teaspoon mixed spice
  • Pinch of salt
  • 1 teaspoon vanilla extract

Directions

  1. Mix the bran, raisins, mixed peel, brown sugar, and lemon zest into a bowl. Add the milk, give it a good stir, cover and leave to soak for at least 1 hour, or overnight if possible. As the milk is absorbed, the dried fruit becomes plump and juicy and the bran gently dissolves to a sweet pulp.
  2. Heat oven to 180 degrees Celsius/360 degrees Fahrenheit. Lightly grease a 23 x 10cm loaf tin. Line base and sides with baking paper, extending the paper 2cm above the edge for easy removal later.
  3. Sift together flour, mixed spice and salt into a bowl. Pour the bran mixture onto the dry ingredients, add vanilla, and mix lightly until you have a stiff, moist batter.
  4. Spoon the batter into the prepared tin and smooth over the top. Gently tap the tin on the counter to settle the mixture. Top the filled loaf tin with extra cinnamon, brown sugar or raisins if you wish.
  5. Bake for 45-50 minutes, or until a cake tester or toothpick comes out clean and loaf is lightly browned on the outside. About 30 minutes before baking time is over, check to see if the top is becoming too dark - if it is, cover loosely with foil.
  6. Remove from oven and leave in the loaf tin to cool for about 10 minutes, then transfer to a wire rack to cool completely. To serve, cut into fairly thick slices and spread with butter and honey.

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Recipe notes