Inspired by Pete’s iPhone for a cake competition I want to talk about All Bran loaf.
I have entered my All Bran loaf into this competition. More specifically, I have offerred a mini wall of All Bran loaves, one for Pete and another 5 for him to give away to friends.
All Bran loaf is simple and delicious. Introduced to me by my mum more than thirty years ago, it’s time to pass it on to others. It’s not a secret recipe, it probably came of the side of a packet in the 60s or 70s but it is incredibly simple and cheap to make.
Just five ingredients, measured in American Cups (big mugs in my case) and almost completely fool-proof.
But there’s a problem. Until people eat it they always, and I mean always, look at me funny. It just doesn’t sound particularly appetising. My other names for it aren’t any better. “Fat Free Fruit Loaf” just makes it sound tasteless and dry when it’s neither of those things (but it is almost fat free).
And, ultimately, the All Bran is the key ingredient and I feel it deserves it’s place in the title.
So I’m taking another approach. Rather than try and find an appealing name for my delicious fruit loaf I am going to show you some of the magic. Because it is magic. It’s a very low fat fruit cake that is so easy to make the you will immediately be able to memorise the recipe forever.
Tempted? It’s amazingly tasty and a doddle to make. Here’s how.
I’ve created 13 steps below which may make it sound complicated. It really isn’t. If you can’t be bothered with all that complexity then follow this:
Throw a mug each of of All Bran, milk, flour, dried fruit and sugar into a bowl. Stir it all up, put in in a tin and cook til done.
It’s easy and delicious and cheap. Go make one. Probably not a competition winner as it’s not a glamorous cake but it is special to me. Bizarrely I have no particular need for a 1st generation iPhone. I already have a newer model than that so in the unlikely scenario where my humble little loaf won then I would, in some way, repeat the exercise.. i.e. move it on again for another cake. I’m more interested in cakes than iPhones really. Anyway, on with the recipe.
How to make All Bran Loaf
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Assemble your ingredients and implements.
You’ll need All Bran, milk, self-raising flour, sugar and some dried fruit (I prefer sultanas). You’ll also need a mixing bowl, a large-ish mug (or small bowl, whatever) a spoon to mix it all up and a tin of some kind to bake it in.
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Fill the mug with All Bran and pour that into the mixing bowl
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Fill the mug with milk and pour that over the All Bran
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Go have a cup of tea. You need to let the milk sink in for a few minutes (anything more than about 2 minutes is fine)
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Fill the mug with self-raising flour and pour that into the bowl
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Fill the mug with sultanas (or your dried fruit of choice) and pour that into the bowl
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Half fill the mug with brown sugar and add to the mix (I find a whole mug of sugar makes things a bit over-sweet. Add sugar according to your own taste).
This should leave you with something looking like this.
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Stir it all up
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Pour this into a tin. I like loaf shaped tins but it really doesn’t matter. Actually I have a fancy porcelain one but really anything will do. Don’t forget to grease it. The easiest way to do that is to find one of those slips of greaseproof paper from the top of most ‘is it nearly butter’ type concoctions and wipe it over the surface of your tin.
If you pour the mixture into a shallower round tin then reduce the cooking time a bit. For the geeks out there, the bigger the surface area the less time you need to cook it.
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Stick it in the oven. Lowish – About Gas 4.
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Leave it alone for about an hour and a half or so to cook.
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Check it by taking out of the oven and sticking a knife in it. If the knife comes out clean then it’s done. If not then put it back in the oven and wait a bit longer. Repeat every few minutes or so until you’re happy.
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Take out of oven and eat.
This one came out a little wonky. My old, uneven oven tends to do that but it really doesn’t matter. This cake has no pretensions, isn’t fancy. It’s a quick, easy, delicious, everyday kind of cake.
Really, go make one. I challenge you to have a go. You won’t regret it.
64 Responses
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Yes, it came of the back of a packet. I kept the cardboard cutting for years. What is even more impressive is if you subsitute the cow’s milk for soya. Vegan! And if you sub some of the dried sultanas etc for apricots, dates, cherries, it becomes luxury vegan apricot (or whatever) loaf.
I hope this wins. My offering of melt-in-the-middle organic brownies didn’t even make the list.
Blogging, hah!
This is a recipe I just love and like you, my mum made it in the 70′s. I have tried other twists; replace the milk with a cup of black tea (without milk, just a bag in a mug) and dates and orange zest. This makes it totally fat free and like the comment above, suitable for vegans. I have also made it with something called Splendor – which is one of those sugar substitutes that is granular so you use the same amount but replace the calories by about 300%! I have also soaked the All-Bran in diluted apple juice and used dried apple pieces with a touch of cinnamon. My kids love this. I have also changed the flour to wholemeal. Funny thing is you can change everything about this – EXCEPT the All-Bran! Have tried it with Weetabix and Special K and other cereal but it just don’t work…. And when (if there is any left!) it loses its incredible moistness, try it toasted and buttered….oh yeah!
What a simple and wicked explaination of bran loaf…if only delia could keep receipes so simple. Am going to try this tomorrow. Never being any good at cakes…so fingers crossed! will let you know how it turns out.(I’m a bit like the mum from Butterflies!)
I heard about this cake at work, and came home to google it – whatever combo of words I used brought this page up first, and I’m glad it did! Me and mum made this last weekend using glace cherries, apricots, sultanas, currents and raisens, and it was fantastic!
Thanks very much (From somebody in Wolves!) for posting this.
These instructions are so clear. I tried the recipe today, using double quantities and 2 tins. The results are great although I’m tempted to spread a little butter on the slices… It really is more of a tea-bread than a cake.
I used a Tesco raisin, sultana and cranberry dried fruit mix and confess to sprinkling little Cointreau over it a quarter of an hour before stirring everything up together.
I also used those specially prepared paper cake tin liners. They save greasing the tins and with this fat-free recipe my tins didn’t even need washing afterwards.
This recipe is going in my special book.. Thank you, Josh Hart!
I remember mum making it in the 70s and hating it then.
Have started making it again recently and adapting. My best combo is one mug of chopped walnuts and dried apricots and an inch of grated fresh ginger
thank you josh for posting this, i made it years ago and forgot the recipe, your cup method saves me weighing everything on my electronic scales! so even saves electricity lol.
i like your recipe best, don’t think i’d like it with posh fruits in it, i’m tempted to make it with soya milk and have it vegan like other people have said. This will go in my special book too Marilyn
To Leo B
I’ve also made this many times but with porridge oats! equally good
try the jumbo variety
Hey…I’m a 44 yr old guy-who’s giving up booze for 5 months & trying to lose the belly (even though i do the gym 3 times a week!)…..I made this with TESCO VALUE BRAN FLAKES instead of all bran-but I added 3 tablespoons pure wheat bran that I had in the cupboard & also a teaspoon of ground cinnamon. Added 1 cup tesco sweetener (ONLY use the one made with SUCRALOSE-this tesco sweetener is under 1/2 the cost of splenda)….baked 1 hour 40 mins at 360 ish-LOVELY!!! Not sure what the calories are but low as no sugar in it….IF YOU CRAVE sweet stuff when cutting out the booze this does it-SO EASY-thanks for this!
It’s baking in the oven! A treat for my hubby who is trying to cut down on sugar and fat intake. We are both looking forward to the tasting.
i am a proud Veggan and it keeps me fit and healthy`;:
I am making my 4th since i found the recipe a week ago experimenting as i go along with different fruits and spices all my family thrilled to bits with it and begging for more.
i’m a veggan and being a veggan means engaging in a more healthy lifestyle’”~
Have just put it in the oven. Am hopeless at baking. But I,m sure this is going to be great. Thanks.
thankyou for posting this recipe. I used to make it every Sunday when I was young it’s a great on for the kids to make. We liked it sliced and buttered
thank you for posting this, my Mum tells me she used to cook this for me in the 70′s when i was constipated as a child, 35 years on and i have a constipated daughter who i am cooking this for right now to help her!!
I have put a 1/4 cup of prunes in with my fruit to really help her along!!
It was a joy to find this as have lost the recipe book I had it in. My kids all grew up knowing it as sh.t cake because they always thought that might be the effect but they still used to eat in vast amounts….I can now pass the recipe on to them Thanks
Many thanks for this post, and especially the meticulous detail. Like several posters here, I remember it well from long ago but couldn’t find a recipe that even came close. My reason for wanting it now is that I was given a box of All-Bran that someone despaired of ever eating, and I’d like to give it back to them (or a slice, maybe) in cake form.
Thank you for the post. I used to make it too. I used sultanas and soaked them over night. I lost the recipe and bought All Bran several times hoping to find the recipe, which I did not and then we ate the All Bran! Good old internet! I now have the All Bran and the recipe. Thank you again, and I enjoyed reading the comments!
Looks tasty, now I’m eating more healthily I may try this.
My gran used to make this using the ‘cups’ recipe and today I thought I’d like to have a go. This was the first link I tried and it’s just what I wanted. Thanks!
Me too -I have been making it for 30+ years but have also adapted it to no added sugar by using dates instead of sugar and a mixture of nuts and raisins- LUSH!!
Brilliant instructions – you should get a job with Good Food Magazine! Ha Ha! I’ve been looking for this recipe since the 70′s when my mum used to make it. Thanks!
absolutely love this cake, such an easy recipe and easy to follow instructions too , my Nan used to make this for us unfortunately she now has Alzheimer’s so is unable to cook and bake now as she cant remember , thanks for bringing back some happy memories
)
Cyn
August 8 2011
I used to make this with my mother as a teenager and just got off the phone with Mum who is now 84 and longing for a slice. Looking forward to making it again after all these years and will be sticking to the original recipe. Not tellin how old I am but I cannot wait…!
My Granny made this over 50 years ago and used cold tea to soak the fruit in overnight, it was delicious.I am going to try this tomorrow with my grandchildren who love to bake….the youngest being Josh!!!
HAVE READ ALL THIS—but do you use a 1ib or a 2lb tin ?????
My Mum has been making this cake for years and I love it. Just thought I’d try and make my own – but wasn’t sure of the ingredients. Thank you for your clear instructions! Very nice pics too. Cheers.
I’m using a smallish cup and a small loaf tin, doesn’t take 1.5 hours. I’d guess for a big mug you’d need a 2LB loaf tin.
Oh yeah!!! Well done that man! Was just deciding that really I should bake from scratch rather than buying packets with my sons….then remembered my mum used to use all-bran for a lovely cake (I knew it had been ‘simple’). Trouble was, mum died 22 years ago along with said recipe! This is it! Thank you for putting on the web, its about to be used on another generation!
Wrap it in foil once cold and, if you can bear to wait until the next day, or even the day after that, it will be wonderfully moist and is delicious with butter!! (my mum told me!!)
My, this recipe takes me back, I also remember adding 2 ripe bananas when I baked it, am going to bake it on my days off,a trip down memory lane!
My Nan also used to make this with cold tea but never tried the bananas! I have two sorry looking bananas in the fruit bowl that were destined for the compost heap and have now found a new purpose in life. Might reduce the sugar a bit though. Will let you know how it turns out.
What a trip down memory lane! And I don’t seem to be the only one. Made it on the spur of the moment so had no dried fruit in the cupboard so substituted fresh lemon zest and bran flakes. Was de lushious
Made this cake many years ago when my children were young. They’re in their forties nowl On Sunday I was telling my daughter-in-law about it and how easy it was for the grandchildren to make and today I was delighted to find such an easy, illustrated version on line.. Having read other peoples comments I’m sure my health conscious family will be giving them all a try.
Wow, what a find! I used to make this for my children about 27 years ago.and it was from a recipe on the all bran packet. I was thinking of it today and how great it was as a breakfast alternative and hoped against hope that I might find this recipe online to recreate a treat I remember from happy times…..and I’m no great shakes in the bakery department either. I shall be mixing a batch tomorrow after a quick trip to the store. Thank you for keeping this great s recipe and sharing it with us.
I have been searching for this one for ages. It came off the Kellogs packet and no milk but soaked in cold tea. I am thinkin g apple or orange juice might be good too.
I am so pleased to have found this recipe. I made it regularly in the 1970′s and 80′s but couldn’t remember the recipe recently. It is a wonderful cake and I shall look forward to making it again – and tweaking it, as others have said. Thank you.
Thanks for this i have been trying to remember this recipe! Just off to make one!
Got a box of stale co op malt crunchies. Do you think it will work?
Thanks for posting this recipe. Like others, I remember my Mum making it back in the 70s. I am hopeless in the kitchen but I made this the other day (absolutely foolproof) and it was delicious. I’m taking the recipe to Italy soon to re-introduce this to my friends.
This is my favourite cake of all times to make. I simply love it & it is good for the body too. How great is that?
I hadn’t made it for some years & had lost the recipe so thank you for providing one so clear & easy to follow – as I remember the original.
I used to make it and freeze it in slices, so that I could take out a few slices at a time. Yum.
Many thanks
I used this in the 70′s too…i used to make 3 loaf tins….used 6 cups of Allbran 6 of sugar 2 pints milk fruit etc….am annoyed that I can’t remember how long to leave the 3 loaves in the oven for!! I’ve lost my recipe book…..
Thank you, the sultanas and raisins were calling for a
Soak in rum so added apricots and coconut for the caribbean
Touch, so easy and turned out delish x
Brilliant – made it this afternoon. Extremely morish and it’s gorgeous buttered, with a thin (cheeky) slice of cheddar on top!
has anyone added cheese onion etc to make it savoury
Cheese and onion sounds yummy especially if the onions were carmelized first! How about adding some pureed broccoli in it too! I used to make a broccoli bread with mozzarella(like a calzone). Maybe some pepperoni too! Of coarse leave out the sugar!
Thanks mate – I used to eat this many years ago and was looking for the recipe.
what do you do if you don’t have self-rising flour?
nice recipe just made one with half the sugar and added some diced fresh apple used cold tea no milk . remember sugar turns to fat in your body if you dont burn it up.
Just making one now. Smells great. My granny used to make this for us in the mid sixites. It was on the back of the Albran packet. I’ve added a spoonful of mixed spice to give it a bit more flavour.
hi Josh, Thanks for this…I was looking for the original bran bud recipe that was on the packet of mothers pride bran bud cakes in the early eighties…this is the same recipe….thank you.
Dee.
if your putting cranberrys in this cake,why not soak in cranberry juice instead of milk etc ? im going to give this cake a try with strong cold coffee as the liquid with a small dash of whisky…let you know how it turns out :O)
I have tried variations of this by using cold tea instead of milk, adding chopped nuts, cinnamon, different fruits etc etc. I usually leave it overnight in the fridge. I make it with a mug of each ingredient, a 2lb tin and cook for no more than an hour at 170 (fan-assisted oven). Enjoy!
My Mum used to make this and we christened it Fart Bread !
It’s so funny, I just told a woman behind me at the checkout the recipe, her packet of All Bran fell into my shopping on the conveyer belt & I asked her if she made the bread. Her answer was no & asked if I knew the recipe ingredients & amounts.” Oh yes! I have made it so often”. When I go visiting friends I always take some with me, If I don’t you should see the looks I get. I give the recipe to them after they taste it & can’t believe whats in it. Fantastic fruit bread. YUMMIE!!!!! Sorry but I soak the fruit in fruit tea for a few hrs & add 1 tsp of mixed spice per loaf. Try it out. x
Sorry – I didn’t mean a mug of spices! No more than 1/2 teaspoon is sufficient
Hi John..awesome thanks to you for posting this recipe..like everybody else here I had the recipe but lost it.
I call it All Bran Tea Loaf as I use black tea to soak it instead of milk as I am lactose intolerant.
I am sooooo thrilled you have posted it & the idea of using cups as measurements is fabulous too, so much easier.
I am a very happy net surfer now.
All good things to you.
Reba.
Sincere apologies Josh no idea why I typed John..oopps xx
This recipe was a favourite of mine in the early seventies, then lost in time. It is very healthy and more’ish. I wanted an alternative for breakfast, thanks to you I now have it again.
Marg
My mum used to always make this for us and we didn’t quite appreciate the health benefits of it at the time, but used to devour it – spread with a little butter with a cup of tea when we came in from school. I’m just off to buy some All Bran (which I hate)…..!!
have been looking for this reciepe for ages , just sent hubby out for the All Bran. thanks Josh
Jane
I have been doing this for years,I reduce the milk and add 1/2 tin of black treacle ,all the Irish out there will deffo like this
So glad I found this recipe. I’ve been wanting it for ages! I used to make it in the 80′s when I lived in England, but couldn’t remember all of the ingredients. I know I used a mug of everything and I used tea and not milk. Thank you, Josh!
Beth