Sultana and Bran Loaf

There is not a lot one can say about loaf. Nothing riveting anyhow.

Every now and then I decide to make something to put in my lunch to take to work. Mainly because I often get a case of the 3 o’clock munchies (come on, you all get it too). I like to have something with me so I don’t waste money on something unhealthy or ridiculously overpriced.

Batches of muffins often do the trick but this time I settled on a loaf. I haven’t had a slice of loaf in a while and it is so easy to make, and more importantly only uses one bowl!

I’m really not sure who to credit for this recipe (possibly Alison Holst) as I quickly copied it down from one of Mum’s recipe books. It truly is quite delicious! What’s more you don’t need any eggs or butter, and the loaf is still moist.

Although I only used 1 cup of sultanas, a second cup of chopped dates and other finely chopped dried fruit such as dried apricots would work really well.

Bake this in a loaf tin which holds 5-6 cups.

Sultana and Bran Loaf

  • 2 cups bran
  • 2 cups sultanas
  • 2 cups of sugar
  • 2 cups of trim milk
  • 2 cups self-raising flour (or 2 cups flour & 2 tsp baking powder)
  • 2 tsp ground ginger
  • 2 tsp mixed spice

Preheat the oven to 150 degrees. Spray a loaf tin and line with non-stick baking paper. Mix all the dry ingredients together and scrape into a tin.

Bake for 90 minutes or until a skewer in the centre comes out clean. Cool completely before wrapping in cling film and refrigerating. Leave overnight before cutting with a sharp serrated knife. I find this loaf is best eaten in 8 – 10 days.

Easy and Healthy Bran and Sultana Muffins

Am I the only one that finds Bran Muffins a comfort food? Probably. I swear by these muffins and make them all the time. They are super moist, delicious, and low in fat.

The smell of muffins cooking always brings me back to my childhood with good memories! This is a quick and easy recipe that can be whipped up and in the oven in just a few minutes.

Bran Muffins

  • 2 cups bran
  • 1 ½ cups milk, trim
  • 2 tbsps golden syrup
  • 2 eggs
  • 1 1/2 cups flour
  • ½ cup sugar
  • 2 tsps baking soda
  • ¼ a tsp salt
  • 1 cup sultanas

Soak the bran, milk, and golden syrup for about five minutes. Add the eggs, flour, sugar, baking soda and salt to the wet mixture. Add a cup of sultanas and give it a quick stir until just combined.

Divide mixture evenly between a 12-hole muffin pan. Bake for about 20 minutes at 180 degrees.