All Bran Loaf Cake
Member recipe

All Bran Loaf Cake

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(9 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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1st Mar, 2019
Easy fruit loaf low on sugar and no fat!
John Elliott's picture
John Elliott
3rd Feb, 2018
I use a very similar recipe, except that it has double the quantity of fruit (2 cups) and the fruit, All Bran and sugar are all left to soak in the milk for an hour before the flour is added.
14th Jan, 2017
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
24th Nov, 2015
Why do we have measurements in "cups" on a UK site?
18th Aug, 2016
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...
4th Feb, 2019
I used to make this with my gran too. She used an old teacup. But she also used to soak the fruit, All Bran and sugar for a while before adding the flour as per John Elliot's comment.
5th Sep, 2013
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).
9th May, 2013
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.
5th May, 2013
I used prunes, dates and apricots - very good.
2nd Mar, 2013
It is the Kelloggs All Bran breakfast cereal


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28th Sep, 2013
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.