Buttermilk Bran Loaf

"Fibre, anyone? This is very easy and good, too. Sometimes I lose track of the point and replace the raisins with chocolate chips."
photo by Oatmeal3203 photo by Oatmeal3203
photo by Oatmeal3203
Ready In:
1hr 20mins




  • Mix together all the dry ingredients.
  • Stir in the buttermilk and let stand in a warm place for 1/2 hour before scraping into an oiled loaf pan.
  • Preheat the oven to 350°F.
  • Bake for 30 to 40 minutes, until a toothpick comes out clean when inserted in the middle.

Questions & Replies

  1. Can i add walnuts to this recipe?
  2. Is this recipe 1 loaf or 2...seems like alot of batter
  3. Love this recipe! I'd like to use it as a base for other additions. Can I substitute 1 cup mashed banana for the raisins?


  1. This was soooo good. Rich, dark, sweet and chock full of raisins. Mine took a little longer to cook - maybe another 10 minutes. I used two different types of raisins for color variety. This loked and smelled great, and tasted ever better. Perfect choice for breakfast and this is a nice accompaniment to a cup of tea. MMMMMM.
  2. This was just ok.. as others suggested the cooking time needs to be increased. I increased it by 10 minutes and I still had a loaf that was a bit uncooked in the middle.
  3. This bread is truly fantastic, rich taste, very filling and healthy! Exchanged the raisins with pumpkin seeds.
  4. This is very good and a perfect way to get your fiber in the morning. I'll be sending my husband to work with a slice of this to have on his way to work. I had it in the oven for 40 minutes and it wasn't quite cooked in the middle so I'll be sure to cook it longer next time. I added nuts and next time I'll try blueberries or strawberries because I think they'd make a nice addition. I love that this is so healthy.
  5. Oh, Jenny, this was so good! I love bran muffins and have been looking for a healthy bread and this was just perfect. I kept thinking that there had to be a misprint b/c there wasn't any eggs or butter (other than in the milk, of course), but it turned out so well. I had to use up some strawberries so I substituted them in for the raisins. It was super moist even the next day. Can't comment on how well it would keep after that. I have a feeling it will never last longer than a day or two... :) Thanks! Update: This has become a weekly/bi-weekly staple in our house. It is such an adaptable recipe (melon, banana, berries, cranberries all work well) and a great healthy snack or breakfast. Oh, and talk about easy! Thank you, thank you!


I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
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