Jane Brody’s Bran Cake Bread: A Timeless, High-Fiber Recipe for Healthy Indulgence
In the realm of nutrition journalism, few names resonate as profoundly as Jane Brody. Renowned for her remarkable ability to demystify complex health information, Brody has inspired countless individuals to embrace healthier eating habits throughout her illustrious career. She’s an award-winning journalist whose work, particularly her seminal publication, Jane Brody’s Good Food Book, has become a cherished staple in kitchens worldwide. For me, this book isn’t just a collection of recipes; it’s a culinary companion I’ve carried for years. I once owned two copies, passing one to a dear friend in the hope that she too would discover the enduring wisdom and delicious simplicity within its pages. Today, we’re diving into one of its true gems: the Bran Cake Bread – a recipe that stands as a testament to wholesome, uncomplicated goodness.
Sweet, But Not Quite Cake: The Wholesome Charm of Bran Cake Bread
Jane Brody’s Bran Cake Bread occupies a delightful niche—it’s sweet enough to feel like a treat, yet undeniably wholesome. Unlike many contemporary recipes that cater to specific dietary trends, this bread proudly stands on its classic foundations. It’s not gluten-free, vegan, nor does it rely on protein powders, alternative sweeteners, or cottage cheese to achieve its nutritional profile. Instead, its power lies in simple, honest ingredients, most notably the unprocessed wheat bran.
The magic happens with the generous inclusion of high-fiber unprocessed wheat bran, which contributes to a substantial and satisfying texture. This, combined with the deep, rich notes of molasses, the comforting essence of vanilla, and the warm spice of cinnamon, creates a truly unique flavor profile. The crumb is beautifully dark, moist, and incredibly flavorful, making it the perfect canvas for an assortment of dried fruits and nuts. Imagine plump raisins, chewy currants, or succulent prunes nestled alongside crunchy walnuts, each bite offering a delightful blend of textures and tastes.
But here’s the beauty of this versatile quick bread: you can easily adapt it to your preferences. For instance, I often omitted the fruit when baking for my daughter, and it remained a phenomenal bread, ideal for a quick breakfast on the go or a nourishing afternoon snack. While I wouldn’t classify it as a dessert—it lacks the intense sweetness often associated with cakes—it’s certainly a healthier alternative that satisfies a sweet craving. This week, I even played around with the sweetness level, leading to some happy discoveries that I’m eager to share.
The Charm of Mini Loaves: A Delicious Experiment
My initial goal was simply to bake Jane Brody’s Bran Cake Bread as mini loaves to capture some fresh, enticing photos. However, my somewhat accident-prone nature in the kitchen lately led to a fantastic twist. In a moment of delightful forgetfulness, I used a little too much sugar, and the results were nothing short of spectacular! The increased sweetness transformed the bread, making it even more appealing without sacrificing its wholesome character. This ‘happy accident’ proved to be a significant improvement.
Inspired by this serendipitous outcome, I decided to recreate the enhanced version. This time, I consciously added extra sugar, specifically coconut sugar, which imparted a subtle caramel note and a pleasant richness. I also made sure to generously stuff the mini loaves with as much dried fruit as they could hold—think a vibrant medley of raisins, cranberries, and chopped apricots, offering bursts of natural sweetness and chewiness in every bite. To further deepen the flavor profile, I swapped in a touch of blackstrap molasses, known for its robust taste and added nutritional benefits, particularly iron. The mini loaf format isn’t just adorable; it’s incredibly practical for portion control, school lunches, or sharing with friends.
A Versatile Option: The No-Egg Bran Cake Bread
The original Jane Brody Bran Cake Bread recipe typically yields a standard 9×5 inch loaf and calls for just one egg. Knowing that many of my friends and readers adhere to egg-free diets, I was curious to see if this beloved recipe could be adapted without compromising its integrity. My experiment involved simply omitting the egg and incorporating a tablespoon of ground flaxseed mixed with a small amount of water, creating a “flax egg.”
To my delight, the modification worked beautifully! The flax egg acted as an excellent binder, ensuring the bread maintained its structure and moist texture. This successful test means there’s now a fantastic eggless version of this high-fiber bread available for those who need or prefer it. The inclusion of ground flaxseed also subtly boosts the nutritional value, adding a dose of omega-3 fatty acids. This adaptability truly highlights the robust nature of Brody’s original recipe, making it accessible to an even wider audience seeking wholesome, delicious baked goods.
At its heart, the credit for this remarkably forgiving and delicious recipe truly belongs to Jane Brody. Her original Bran Cake Bread is, as it turns out, largely fool-proof. However, I’d like to think that this “fool” stumbled upon a few happy mistakes, resulting in even more delightful variations. I’m excited to share not only the essence of her original recipe but also my updated no-egg, mini loaf pan version, complete with my preferred tweaked sweetness level. Whether you stick to the classic or try these adaptations, you’re in for a truly satisfying baking experience.
This Bran Cake Bread isn’t just food; it’s a connection to a legacy of healthy, sensible eating. It reminds us that good food doesn’t have to be complicated or trendy to be nutritious and deeply satisfying. It’s the kind of comforting bread that fills your kitchen with an inviting aroma, perfect for cozy mornings or a thoughtful gift. Enjoy it plain, with a smear of butter, or alongside your favorite hot beverage for a moment of simple, wholesome pleasure.
- A Healthier Whole Wheat Zucchini Bread
- Hemp Protein Powder Bread
- Dark Bran Muffins
- One Cup Cookies
- Bran Cereal Bread
The Ultimate Bran Cake Bread Recipe: Classic & Adaptable
Bran Cake Bread
Anna
Pin Recipe
Equipment
-
3 Wilton Mini Loaf Pans
Ingredients
- 1 cup unprocessed wheat bran (60 grams)
- 1 ½ cups milk
- ⅓ cup mild molasses (or use a combo of mild and blackstrap) (110 grams)
- 2 cups all-purpose or whole wheat flour or half & half (260 grams)
- 2 tablespoons sugar, regular or turbinado, slightly rounded or use up to ⅓ cup brown or coconut sugar (70 grams), go by weight**
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg, lightly beaten, or leave out and use a tablespoons of ground flax mixed with only 2 tablespoons water.
- ½ teaspoon vanilla
- 3 tablespoons oil of choice
- ⅓ cup coarsely chopped walnuts
- 1 cup chopped dried fruit of choice (raisins, currants, prunes)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Prepare your baking pans: for a large loaf, grease a 9×5 inch loaf pan and line it with parchment paper or dust lightly with flour. If making mini loaves, grease and line 3 or 4 3×6 inch loaf pans. Proper preparation ensures easy release.
-
In a medium-sized bowl, combine the unprocessed wheat bran, milk, and molasses. Stir these ingredients together thoroughly, then let the mixture sit for approximately 10 minutes. This crucial step allows the bran to soften and absorb the liquid, contributing to a moist and tender bread.
-
While the bran mixture is softening, take a large mixing bowl and whisk together the dry ingredients: flour (all-purpose, whole wheat, or a blend), sugar, baking powder, baking soda, salt, and cinnamon. Once combined, stir in your coarsely chopped walnuts and dried fruit of choice (such as raisins, currants, or prunes), ensuring they are well-coated by the flour mixture. This prevents them from sinking to the bottom of the loaf during baking.
-
To the softened bran mixture, add the lightly beaten egg (or the flax egg substitute if making it eggless), vanilla extract, and your chosen oil. Stir these wet ingredients until they are thoroughly combined. Next, pour the wet bran mixture into the large bowl with the dry flour and fruit mixture. Stir gently with a spoon or spatula until just evenly blended. Be careful not to overmix, as this can lead to a tough bread. The batter should be fairly thick and just slightly pourable. Spoon the batter into your prepared loaf pan(s). Bake on the center rack of your preheated oven. A standard 9×5 inch loaf will typically take about 50 minutes. Mini loaves will bake faster, requiring approximately 40 minutes, but it’s wise to start checking for doneness around the 35-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean.
-
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Cooling thoroughly is essential for the bread’s structure and makes slicing much easier.
Notes
**Egg Substitution:** For an egg-free version, simply omit the large egg. In its place, combine 1 tablespoon of ground flaxseed with 2 tablespoons of water. Let this mixture sit for 5-10 minutes until it forms a gel-like consistency, then add it to the wet ingredients as you would the egg. This substitution has been tested successfully with mini loaves, maintaining good texture and rise.
**Molasses Choice:** Mild molasses offers a subtle sweetness and characteristic flavor. For a richer, more robust flavor and an added boost of minerals, consider using a combination of mild and blackstrap molasses. Blackstrap molasses has a stronger, slightly bitter taste, so use it sparingly if you’re not accustomed to its intensity.
**Add-ins:** The recipe suggests walnuts and dried fruit, but feel free to customize! Other delicious additions include pecans, chopped almonds, dried cranberries, chopped dates, or even a handful of chocolate chips for a sweeter treat. Ensure any fruit is chopped to a manageable size.
**Storage:** Store Bran Cake Bread at room temperature in an airtight container for up to 3-4 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months. Slice the loaf before freezing for easy grab-and-go portions.