Cinnamon Raisin Bran Loaf

 

Need more fibre?... then this is the recipe for you. A crumbly loaf that is moist, substantial and deliciously sweet plus super easy to make, you'll hardly know it's packed with fibre. 

Raisin Bran Loaf

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makes 1 standard loaf

3/4 cup (105g) unbleached all purpose flour

1/3 cup (80g) dark brown sugar

1 1/4 cups (75g) wheat bran

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon chia seeds 

3/4 cup (100g) golden raisins

1 1/4 (310ml) cups buttermilk

1/3 cup (75g) light olive oil

1 egg

extra raisins, to sprinkle on top

sliced almonds, to sprinkle on top

cinnamon sugar,  for sprinkling 

Position the oven rack in the middle of the oven.

Preheat oven to 350ºF (180ºC). Butter and flour a loaf pan and line the bottom with baking parchment.

In a medium bowl combine the flour, brown sugar, wheat bran, baking powder, baking soda, salt, cinnamon, chia seeds and golden raisins. 

In a large bowl add the buttermilk, olive oil and egg and whisk together to combine.

Add the flour mixture to the buttermilk mixture and stir until just moistened. 

Pour or spoon the batter into the prepared loaf pan. Sprinkle the top with raisins and sliced almonds and you can even go a bit farther and sprinkle with cinnamon sugar. Place into the preheated oven and bake for about 40 minutes or until a toothpick inserted into the centre comes out clean. Allow the loaf to stand for 10 minutes before removing from the tin, then carefully turn loaf out and place on a wire rack to cool completely.