All Bran Loaf Cake
Member recipe

All Bran Loaf Cake

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(7 ratings)

Member recipe by


Serves 8

This is a fruit loaf cake, using All Bran as the main ingredient.

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  • 1 cup All Bran
  • 1 cup Milk
  • 1 cup Self raising flour
  • 1 cup Mixed Dried Fruit (I tend to use Apricots and Prunes for a juicier cake) & Almonds (if desired)
  • 1/2 cup or 1 cup Soft brown sugar (depending on desired sweetness)
  • A standard loaf tin


    1. Grease and line your loaf tin, and preheat the oven to 170C/fan 150C/gas 5.
    2. Use a cup to measure the ingredients (I use my small measuring jug featured in the photograph.)
    3. Pour the All bran and milk into a bowl. Leave the All Bran to soak up the milk (about 5-10 mins.)
    4. Add the self raising flour and sugar to your mixture and stir.
    5. Cut up your dried fruit (if using prunes and apricots) and dust with some of the self raising flour. Add the fruit to your mixture and stir.
    6. The mixture should be thick and gloopy, if it isn't you may wish to add a bit more milk. Transfer the mixture to your loaf tin and put in the oven for 1 hr -1 hr 30 mins. Check on the loaf after 1 hr by putting a knife through the middle, if it comes out clean the loaf is cooked, if not leave it in a little longer.

Comments, questions and tips

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Comments (15)

831forever's picture

I always make 2 at a time and add a few table spoons of malt extract to make it a malt loaf

dave6376's picture

Why do we have measurements in "cups" on a UK site?

mistyfield's picture

I don't think it's meant to be an American 'cup' measurement. I used to make this with my Gran and as far as I'm aware it's just that you need equal volumes of everything and a cup is easy to measure with. I use a small mug I have. Much easier than getting my scales out and weighing it all because same volume of everything would not be same weight...

cucadesucre's picture

Mine didn't raise as much as the one in the picture but it is very tasty and moist. I only used sultanas (the only dried fruit that I had at hand), and the result resembles very much a Soreen malt loaf, with only 5 grams more of carbs and four times the fibre.
I also used a tbsp of honey instead of sugar. It was more than enough with the sweetness of the sultanas.

I will be making it again (and probably cutting it and freezing, for a tasty "on the go" snack).

crayton51's picture

I soak sultanas/dried fruit in the milk with the all bran for an hour
before adding the other ingredients, this makes it nice and moist.

juliebahrain's picture

I used prunes, dates and apricots - very good.

triciajoy's picture

It is the Kelloggs All Bran breakfast cereal

cakesandbakesden's picture

Please cold someone tell all Bran the same as the breakfast cereal (made by Kelloggs) or is the all bran like oat bran? Thank you!

kate1712's picture

This worked out to be a delicious moist fruity loaf I added prunes and apricots, the 'not so dried ones, soft if you know what I mean, with sultanas all shook in some self raising flour to stop the mix sticking.
Sliced with a spread of butter deliciooooous

pamelac1's picture

This bran loaf has been a real success, in fact a number of friends have asked for the recipe. I made a slight change to it by adding apricots, dates and cashew nuts to the cup of dried fruit. the cashew nuts made a lovely addition.

kellylouise78's picture

I soaked the All Bran, milk and sugar for 30 minutes and added a teaspoon of cinnamon to the flour. Tasted good. You can also add chopped nuts to the top before baking but I haven't tried this yet.

flirtinflight's picture

I was really pleasantly surprised with this. Tasted lovely, and I think it looked better than I imagined.

sadiem's picture

This is lovely, really like malt loaf! I changed a few things: 50% wholemeal 50% white flour, added walnuts and 2 tbsp honey, prunes soaked in tea. Was a bit too sweet and sticky so next time I'll reduce sugar and omit prunes to see if it has more body. Not bad for my first ever attempt.

dibdob2's picture

use muscovado sugar instead and tr tastes like malt loaf. lovely!

sarahsbbcgf's picture

I used lots of prunes and dates which worked well and they didn't sink like the picture suggests. With no eggs or butter the cake is quite heavy but better than expected because of all the fruit. Half a cup of sugar was fine.

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Tips (1)

CatherineCupcake's picture

Didn't think the loaf looked too appealing in the photo, so topped with a few oats before cooking. Lovely addition to a very nice recipe. Also think the addition of a spice like cinnamon or ginger improves it.