Perfect for breakfast, brunch, afternoon tea, after school snack or simply whenever your feeling peckish. Serve on its own or with a pat of vegan butter, scoop of peanut butter or dollop of fruit jam.Or toast a slice for extra delicious aromas and tastiness.
greaseproof paper optional, for lining loaf pan (can use a loaf pan paper case)
Mixing bowl
Ingredients
60gramsall bran cerealor similar supermarket own variety
150gramssoft (light) brown sugarreplace with caster or granulated if preferred (coconut or date sugar can also be used)
145gramsraisinsor sultanas (golden raisins), currants or dried fruit mix
250mlplant milk
¼cupapple sauceor pumpkin puree (homemade or shop bought)
150gramsself-raising flour(measurement is before sieving) (can use plain/all-purpose flour plus 1 teaspoon of baking powder)
1teaspooncinnamon
Instructions
The evening before or at least a few hours before baking:
Add the all bran cereal, sugar, raisins and plant milk to a mixing bowl. Stir to combine.
Place a lid or plate over the bowl and leave to soak.
The next day:
Preheat the oven to 160 Fan/ 180 C/ 356 Fahrenheit/ Gas 4. Prepare a loaf pan by greasing with a little oil or margarine and lining with greaseproof paper or with a loaf pan paper insert.
Stir through the apple sauce into the all bran mix. Sieve in the flour and cinnamon and stir to combine.
Scoop the mixture into the loaf pan and bake on the middle oven shelf for around 50 minutes to 1 hour. The cake loaf is ready when it is dark golden, firm and a skewer popped in comes out clean. (I bake with a fan oven and the loaf was ready just before 50 minutes)
Leave in the loaf pan for about 20 minutes before carefully tipping out to cool on a wire rack or bread board. Peel of the baking parchment or remove the loaf pan paper case if used, before cooling completely.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store wrapped in greaseproof paper or kitchen foil for up to 5 days in a cool, dry area. Even better is to pop the wrapped loaf into a covered container or bread bin. This fruit loaf will possibly last a few days longer if stored properly.
Refresh staler slices by toasting or grilling. Or warmed up by placing in a hot oven for a few minutes.
Once toasted, grilled or baked a wee bit of vegan butter or margarine spread over to melt in, is a very tasty addition.
Wrap well with freezer and food safe wrap and place in the freezer for up to 5 months. Whole loafs can be frozen or slice and freeze individual pieces.
Choose any breakfast cereal similar to All bran for this recipe. If your concerned the added Vitamin D3 in the cereal is not vegan-friendly then choose a cereal with added Vitamin D2 which is vegan friendly.