Raisin and Bran Bread

This is a simple, bran loaf with dried fruit. If you are not fond of raisins, use another kind of fruit. It's absolutely delicious sliced, toasted and then spread with butter for snacking.

¾ cup all-purpose flour, unbleached (105 g)
⅓ cup Erythritol Gold, lightly packed (80 g)
1¼ cups wheat bran (75 g)
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
1¼ cups buttermilk (310 mL)
⅓ cup Canola oil (75 mL)
1 egg
¾ cup raisins or other dried fruit, soaked in hot water until plump, chopped (100 g)

Measure the dried fruits, bran cereal and brown sugar into a bowl. Add the warm milk and stir. Leave to set for half an hour. Most of the liquid will have been absorbed.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a medium deep loaf tin and line with paper.

Whisk together the flours and mixed spice to aerate somewhat. Stir into the wet mixture to combine. You will have a wet, stiff mixture. Spread into the prepared pan, leveling off the top.

Bake in the preheated oven for 50 minutes, or until a skewer inserted in the centre comes out clean. If you think it is browning too quickly, cover lightly with some foil.

Leave in the tin for 10 minutes to cool, then tip out onto a wire rack to finish cooling.

Cut into thick slices to serve with a nice hot cuppa. It's ever so lovely toasted and buttered.

Store in an airtight container.

Makes 6-8 servings.

Cook's Notes:

Make Your Own Mixed Spice: Combine 1 Tbsp. ground cinnamon, 1 tsp. each of ground coriander and nutmeg, ½ tsp. ground ginger, ¼ tsp. each of ground cloves and allspice. Mix well and store in an airtight container out of the light for up to 6 months.