Apricot bran loaf

Written by Catherine Saxelby on Tuesday, 23 June 2009.
Tagged: healthy cooking, healthy eating, healthy snacks, high fibre

  • Ready In: 2 hours 15 minutes (includes soaking time)
  • Prep Time: 1 hour soaking + 15 mins
  • Cooking Time: 50-60 minutes
  • Serves: 1 loaf (12 slices)
Apricot bran loaf

This is an old favourite of mine that's so quick and easy to bake. It's high in fibre with little fat - yet tastes moist and delicious.




  • 1 cup chopped dried apricots
  • 1 cup sultanas
  • 1 cup bran breakfast cereal (e.g All-Bran)
  • ½ cup brown sugar, firmly packed
  • 1½ cups low-fat milk
  • 1½ cups self-raising flour
  • 1 teaspoon mixed spice or cinnamon

Nutrition per serve

790 kilojoules (190 Calories), 2 g fat (including 1 g saturated fat), 16 g carbohydrate (including 7g sugars), 3 g fibre and 400 mg sodium. Read our nutrition rating system.


1. Soak apricots, sultanas, bran and sugar in milk for an hour.

2. Add sifted flour and spice. Mix thoroughly.

3. Pour into a 20 x 10 cm (8 x 4 in) greased loaf tin. Sprinkle with oats or slivered almonds if you wish.

4. Bake in a moderate oven for 50-60 minutes or until cooked when tested. Cool before removing from tin. Serve spread with a little butter or margarine.


In place of apricots and sultanas, substitute two cups of any chopped dried fruit (dates, raisins, mixed dried fruit, etc).

Tip: Store wrapped in plastic film in the fridge. Keeps moist for one week.