This is not the dry, tough sandwich style cinnamon bread that you buy pre-packaged at the supermarket. This is a moist, slightly sweet, flavorful breakfast style bread. It is delicious “as is” or lightly toasted and spread with light cream cheese, peanut butter, or fruit preserve. Sometimes I add 1/2 cup of raisins and/or walnuts to the batter as well – especially in the winter, when I crave something with a really hearty texture. You can always play around with the spices, too; add a pinch of nutmeg, or a splash of flavored extract – this bread is so versatile that you can feel free to “play around with it” until you find your favorite variation!
1 cup bran (or crushed all bran cereal)
1 cup whole wheat flour (regular or pastry flour)
1 cup unsweetened applesauce
2 tablespoons water
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup sugar (I use light brown sugar in this, but I have used granulated sugar in the past with good results)
1/4 cup skim milk
1 whole egg (lightly beaten)
2 teaspoons cinnamon
Preheat the oven to 350° degrees and spray the bottom and sides of a standard loaf pan with non-stick cooking spray.
Mix the flour, bran, baking powder, baking soda, sugar and cinnamon in a medium sized bowl. In a separate bowl, combine the applesauce, milk, egg, and water; mix well. Add the dry ingredients into the wet and mix until combined. Pour or spoon mixture into the loaf pan and bake for 35 – 40 minutes (or until a toothpick inserted in the center comes out clean).
Allow to cool before cutting (cutting this bread while it is still too warm makes it crumbly).
Makes 8 servings (8 slices). Per slice: 102 calories, 1 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 20 g carbohydrates, 5 g fiber, 3 g added sugar, 4 g protein, 128 mg sodium, 19 mg cholesterol.
9 responses so far ↓
1 Margaret Weston // Jul 21, 2007 at 8:26 pm
Have just found your web site and am delighted with the first recipes I saw. Will peruse them at a later date so I’ll get in touch again. Off to W. Samoa for a holiday soon. Thank you in anticipation. Margaret ( cafe owner and cook/also New Zealand Registered Dietitian
2 P CURRAN // Aug 2, 2007 at 3:57 pm
shannon
i printed out the receipe for the french toast
look out.love love love you
your biggest fan
3 Crystal // Sep 15, 2007 at 10:45 am
Mmm! I made this loaf in to muffins because I was craving a cinnamon bun. This fixed me up! I used brown sugar and I wasn’t sure if I was supposed to “pack” it into the measuring cup… so I packed it just a little bit. These taste like delicious bran muffins with a hint of apple and cinnamon. Thanks for the recipe!
4 Katelyn // Sep 18, 2007 at 10:31 am
Hello! First off- I just discovered your site the other day and I love you. Secondly- I want to make this bread for my friend, but if I’m not able to get bran or all bran cereal, would anything else work in its place? Could I just use more wheat flour or something?
Thank you!
5 Shannon // Sep 18, 2007 at 10:43 am
Katelyn,
Absolutely – just use an additional cup of flour in place of the bran.
6 Katelyn // Sep 19, 2007 at 8:14 pm
I made this bread today using 1-1/2 cups WW flour and 1/2 cup all-purpose, and it came out great!
Thank you for posting all these wonderful recipes, I will be making more and more!
7 Deborah // Sep 23, 2007 at 3:55 pm
I made this today and thought it was really good. I added some nutmeg like you suggested. It did come out alot denser than I expected.
8 Mia // Feb 28, 2011 at 8:11 pm
Hiya.
I was just wondering…
when you say bran,
do you mean wheat bran (like Bob’s Red Mill)?
9 Shannon // Mar 2, 2011 at 3:24 pm
Mia,
Yes, as a matter of fact, Bob’s is the brand that i use!
Leave a Comment