Bran Loaf Bread
A hearty and wholesome bran loaf bread with a slightly sweet flavor and nutty undertones. Its dense texture and rich taste make it perfect for breakfast or snacks, appealing to those seeking a nutritious, homemade bread that pairs well with butter, jam, or any favorite toppings.
Ingredients
Instructions
- Soften cereal in milk.
- Sift flour with sugar, baking powder, and salt.
- Stir egg and melted shortening into the softened cereal mixture.
- Add the flour mixture and stir just until all flour is moistened.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake at 360°F (182°C) for about 45 minutes or until a cake tester comes out clean.
- Cool in the pan for 10 minutes.
- Remove from pan and cool completely on a rack.
- For easier cutting, store in the refrigerator overnight (wrapped).
Tips & Substitutions
For an extra moist loaf, consider adding a mashed banana or some applesauce to the batter. You can substitute honey or maple syrup for sugar for a different sweetness profile. If you prefer a nutty flavor, add chopped walnuts or pecans to the batter. Make sure to check the doneness with a cake tester, as baking times can vary.
Serving Suggestions
This bran loaf is delightful when served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or a snack. Consider serving it alongside a fruit salad or yogurt for a balanced meal. For a fun twist, try it toasted with a drizzle of honey.
Storage & Reheating
To store the bran loaf, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. This helps retain moisture and enhances flavor. For reheating, simply slice the loaf and warm individual pieces in a toaster or microwave, ensuring they stay soft and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Bran Loaf Bread contains roughly 542 calories, with 5g protein, 58g carbohydrates, and 34g fat. It is an excellent source of vitamin C (26% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1264mg per serving (55% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might need to adjust the liquid slightly since whole wheat absorbs more moisture. It will add a nutty flavor and increase the nutritional value.
How can I make this recipe vegan?
To make this bran loaf vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the milk with a plant-based alternative like almond or soy milk. Use vegan shortening or a neutral oil in place of shortening.
What can I add to enhance the flavor of the loaf?
You can add spices such as cinnamon or nutmeg for warmth, or mix in dried fruits like raisins or cranberries for added sweetness. Zest from an orange or lemon can also brighten the overall flavor profile of the loaf.
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).