Bran Muffin Bread

This Bran Muffin Bread or Bran Cake Bread is adapted from an old recipe. 

1 cup whole wheat bran, unprocessed
1½ cups milk
⅓ cup pure dark Québec maple syrup
1 cup whole-wheat flour, unbleached
1 cup all-purpose flour, unbleached
2 Tbsp. Erythritol Gold
1 Tbsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
½ cup raisins or other dried fruit, soaked in hot milk or water until plump, chopped
1 large egg
3 Tbsp. vegetable oil, such as Canola or olive

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9" pie dish with butter.

In a medium bowl, combine bran, milk and maple syrup; let the mixture stand until the bran is softened.

In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt and raisins.

Add the egg and oil to the bran mixture, and then add this to the flour mixture. Stir the mixture just to moisten the dry ingredients. Pour into prepared pie dish.

Bake for 20-30 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool in pan for 10 minutes then turn it out onto a rack to cool completely.

Makes 8-16 servings.