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Fresh date and bran loaf with vanilla yoghurt spread
Fresh date and bran loaf with vanilla yoghurt spread
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Delicious date and bran loaf lasts up to 3 days in airtight container and freezes beautifully.
Ingredients:
  • Melted butter or margarine, for greasing
  • 150g (1 cup) plain flour
  • 4.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • Pinch salt
  • 100g (1/2 cup, firmly packed) soft brown sugar
  • 120g (2 cups) unprocessed bran
  • 80g (1/2 cup) pitted and coarsely chopped fresh dates
  • 90g (1/2 cup) chopped dried figs
  • 60g (3 tbsp) butter or margarine
  • 26.80 gm golden syrup
  • 1 egg, lightly whisked
  • 250mls (1 cup) milk
Instructions:
  • Preheat the oven to 180°C. Grease an 8 x 18cm pan with melted butter or margarine and line the base with non-stick baking paper.
  • Combine sifted plain flour, baking powder, bicarbonate of soda, cinnamon, and salt in a large bowl. Add soft brown sugar, unprocessed bran, dates, and figs, then gently toss with your hands to mix well.
  • In a small saucepan over medium heat, melt the butter or margarine with the golden syrup. Pour this mixture into the bran mixture along with the egg and milk. Stir everything together using a large metal spoon until well combined.
  • Transfer the mixture into the greased loaf pan and bake in the preheated oven for 55 minutes, or until a skewer inserted in the center comes out clean.
  • Take out of the oven and let it rest in the pan for 5 minutes, then flip it onto a wire rack to cool. Once cooled, store in an airtight container.

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