Does anyone remember back in the 1990’s when America went nuts over bran? Health studies indicated that eating oat bran worked wonders for cholesterol removal in our bloodstream. When this got out to the public, the store shelves were cleaned out of bran! In fact, the Quaker Oats Company went into overtime production to try to meet the public demand for this product. Bran is certainly good for us and is quite plentiful, I’m happy to say!
Besides the cereal bowl, the bran muffin is one way to enjoy the taste and benefits of bran, but I’m sharing another way to enjoy bran and that’s in a loaf bread. This recipe I’m passing along is a quick bread, called “Quick Bran Bread”, meaning that there’s no yeast in it, therefore, it’s a fast and easy recipe. The flavor of this bread reminds me a lot of gingerbread, so if you like gingerbread, you’ll certainly enjoy this recipe. It’s a wonderful breakfast bread and also makes a healthy snack.
You’ll see that the recipe calls for all-purpose flour. If you wanted to, you could use whole wheat flour in its place. This would create a bread that’s denser and heavier, but still very good and would even be more full of nutrients. When making a quick bread, remember that it’s important to not overmix the batter. Only mix it enough to combine the ingredients, as overmixing would cause the bread to have tunnels in its texture and be especially heavy.
Like many quick breads, this bread is good warm after it comes from the oven, but if wrapped and stored overnight, it ripens and is easier to slice. It will also have a more mellow flavor. If not all eaten within two days, be sure to wrap and store in the refrigerator.
If you happen to enjoy bran in a muffin, I have a recipe for bran muffins that are especially good eating, which are called “The World’s Best Bran Muffins”. To get the recipe, follow this link:
So, get the flavor and health benefits of this wonderful grain in another quick and easy bread!
QUICK BRAN BREAD
- 1 C. 100% Bran Cereal
- 1/2 C. Raisins
- 1/2 C. Molasses
- 2 tbls. Vegetable Shortening
- 3/4 C. Boiling Water
- 1 Egg
- 1/2 Tsp. Salt
- 1/2 Tsp. Cinnamon
- 1/2 Tsp. Baking Soda
- 1 C. All-Purpose Flour
Combine bran, raisins, molasses, and shortening; pour boiling water over mixture and stir until blended; add egg and beat well; add remaining dry ingredients and stir until just blended; turn into a greased and floured 9×5 inch loaf pan; bake at 350 degrees for about 35 minutes or until bread tests done in the center; remove from pan immediately and cool.