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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.7 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Fruit bran loaf calories by ingredient
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Fruit bran loaf

Submitted by: PHRASER

Introduction

I adapted this recipe to be dairy free from a magazine one. I found it a bit sweet- next time I'll use about half the quantity of splenda. You could replace the splenda and molasses with 1/2 cup (or less) brown sugar, if you prefer. I adapted this recipe to be dairy free from a magazine one. I found it a bit sweet- next time I'll use about half the quantity of splenda. You could replace the splenda and molasses with 1/2 cup (or less) brown sugar, if you prefer.
Number of Servings: 10

Ingredients

    1 cup (200g) mixed dried fruit (I used fruit cake mix)
    1 cup (95g) bran cereal (like all-bran)
    1/2 cup splenda
    15g blackstrap molasses
    1 cup low fat soy milk AND
    1/3 cup low fat soy milk
    1 tsp ground cinnamon
    1/2 cup plain flour
    1/2 cup wholemeal flour
    1/2 tsp baking soda
    1 1/2 tsp baking powder
    oil spray to grease loaf

Tips

Please note, I use Australian cup and spoon measures. 1 cup=250mL, 1 tablespoon=20mL, 1 teaspoon=5mL. Freezes well - cut it into slices and interleave them with baking paper first.


Directions

1. Put the cereal, dried fruit, molasses, splenda and 1 cup of soy milk into a bowl, and mix well. Leave to soak for 30 minutes.
2. Heat the oven to 170 degrees celcius, and spray a loaf tin with oil spray.
3. Sift all remaining dry ingredients into the bran cereal mixture (and dump any bran you sift out of the flour in there too) and stir, gradually adding the second measure of soy milk until all combined.
4. Pour into the tin and bake until risen well, 40-45 minutes. Remove from the tin and cool on a wire rack. Slice with a bread knife. Nice when still slightly warm! Serve with margerine/'butter', or plain.

Serving Size: Makes 10 slices of about 1.5cm thickness, depending on your tin.

Number of Servings: 10

Recipe submitted by SparkPeople user PHRASER.






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