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.
After Taste 
