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War Time Bran Loaf

Based on a recipe from World War II, when rations were scarce in Britain, this English tea bread recipe contains no butter, oil or eggs yet tastes astoundingly rich, says Louisa Stephenson of Ontario, Canada. We agree. For a variation, add nuts and dried cherries or any other kind…

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Based on a recipe from World War II, when rations were scarce in Britain, this English tea bread recipe contains no butter, oil or eggs yet tastes astoundingly rich, says Louisa Stephenson of Ontario, Canada. We agree. For a variation, add nuts and dried cherries or any other kind of dried fruit such as figs, pineapple or cranberries. This loaf slices more easily the day after baking. 

Servings
8

Ingredients

  • 2 cups All Bran Original (pieces, not flakes)
  • 1 packed cup brown sugar
  • 2 cups skim milk
  • 2 cups raisins or mix of raisins and golden raisins
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda

Preparation

Preheat oven to 350F. Grease and flour 9×5-inch loaf pan.

Mix All Bran, brown sugar, milk and fruit together in large bowl, and set aside for 10 minutes until bran becomes mushy.

Add flour, baking powder and baking soda; stir to combine completely. Spoon into loaf pan.

Bake about 1 hour, or until toothpick inserted in center comes out clean. Remove from pan, and cool on rack.

Nutrition Information

  • Calories 400
  • Carbohydrate Content 101 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 12 g
  • Protein Content 8 g
  • Saturated Fat Content 0 g
  • Sodium Content 470 mg
  • Sugar Content 58 g