All Bran Brown Bread
A moist, hearty brown bread with raisins and a rich molasses flavor, perfect for breakfast or snack, suited to those who enjoy wholesome baked goods.
Ingredients
Instructions
- Mix together the All-Bran, sour milk, and raisins and let sit for a few minutes.
- Sift together the sugar, flour, and baking soda.
- Add molasses to the mixture.
- Combine the flour mixture with the All-Bran mixture and stir well.
- Fill a greased and floured coffee can about two-thirds full with the batter.
- Place the can on a rack in a large pan.
- Fill the pan with water halfway up the can.
- Cover and steam for three hours, starting the timer when the water boils.
Tips & Substitutions
For a lighter texture, consider using buttermilk instead of sour milk. You can also add a mix of nuts or seeds for added crunch and flavor. If you don't have All-Bran, any bran cereal will work as a substitute, though the taste may vary slightly. Be sure to check the consistency of the batter; it should be thick but pourable. Steaming the bread ensures it stays moist and flavorful.
Serving Suggestions
Serve slices of All Bran Brown Bread warm with a spread of butter or cream cheese. It pairs beautifully with a hearty soup or salad, making it a perfect accompaniment to Lillian'S Salad. You can also enjoy it as a nutritious breakfast option, topped with yogurt and fresh fruit. For dessert, consider serving it with a drizzle of honey or a scoop of ice cream.
Storage & Reheating
Store any leftover brown bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and toast it, or warm it in the oven for a few minutes to refresh its texture.
Nutrition & Diet Analysis (per serving)
Each serving of All Bran Brown Bread contains roughly 18 calories, with 0g protein, 4g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 832mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can use regular milk, but to achieve a similar tanginess, add a tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes to sour it before using. This will help mimic the acidity that sour milk provides.
What can I substitute for raisins?
If you don’t have raisins, you can use dried cranberries, chopped dates, or even chopped dried apricots as a substitute. Each option will offer a unique flavor while maintaining the sweetness in the bread.
How can I tell when the bread is done cooking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the top should feel firm to the touch. If it looks too dark on top, you can cover it with foil during the last part of the steaming process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).