Buttermilk Bran Loaf Recipes

BEST BUTTERMILK BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350°F. Spray a 9 by 5 inch loaf pan with cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
• In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
• Stir the dry ingredients into the wet ingredients until just combined. Do not over mix. Pour the batter into the prepared baking pan.
• Bake for 1 hour to 1 hour and 10 minutes. When a toothpick is inserted into the center of the bread, it should come out with moist crumbs but with no raw batter on it.
• Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator*.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

BANANA BRAN BREAKFAST BREAD

Steps:

• To make buttermilk if fresh is not available, combine 1 tbsp (15 ml) of white vinegar with milk.
• Preheat oven to 350 °F (180 °C).
• In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon; set aside.
• In a medium bowl, beat together buttermilk, brown sugar, butter, eggs, bananas, orange juice and peel.
• Fold into dry ingredients just until moistened.
• Stir in raisins and walnuts and spoon batter into a buttered 9"x 5" (23 x 13 cm) loaf pan.
• Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
• For the adventurous:Add dried cranberries instead of raisins.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

BUTTERMILK BRAN LOAF

Steps:

• Mix together all the dry ingredients.
• Stir in the buttermilk and let stand in a warm place for 1/2 hour before scraping into an oiled loaf pan.
• Preheat the oven to 350°F.
• Bake for 30 to 40 minutes, until a toothpick comes out clean when inserted in the middle.

TRADITIONAL BROWN IRISH SODA BREAD

Steps:

• Preheat oven to 425F (not fan assisted). Grease a 9x5-inch loaf pan and set aside.
• Toast the wheat bran and wheat germ by scattering onto a dry baking sheet and placing into a 350F oven, for 3-4 minutes, stirring once or twice. Watch closely as it can quickly burn if left too long. Remove from oven and immediately remove from the baking sheet to a bowl to cool a few minutes before using.
• *I like to do the toasting when my oven is preheating. When it reaches about the 325F mark, I'll pop in the baking sheet and it. Alternately, just preheat oven to 350F, toast, then increase the oven temperature to 425F once you've finished toasting.
• In a large bowl, combine the all purpose flour, whole wheat flour, toasted wheat bran and wheat germ, rolled oats, brown sugar, baking soda and salt. Whisk to combine well. Add the butter and rub into the flour mixture with your fingertips, until it is the consistency of fine meal. Add about 2/3 of the buttermilk and stir well to combine. Continue adding buttermilk in small increments, until the dough comes together in a moist, but not sticky dough. You may not need to use all of the buttermilk, but reserve any excess for brushing the top. Remove the dough to a work surface and roughly shape into a loaf shape to fit the pan.
• Brush top of loaf with buttermilk and scatter with more rolled oats and press down gently.
• Bake loaf until golden brown and until a long tester inserted in the centre of the loaf comes out clean, about 35-40 minutes. *If your top is well browned but it is not yet testing ready, you can loosely lay a sheet of aluminum foil over the top of the loaf to be able to cook it longer, without it browning too much further. Remove from oven and immediately remove loaf to a cooling rack to cool. Allow the loaf to cool to just warm or completely before slicing.

HONEY BUTTERMILK OATBREAD

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

PUMPKIN BRAN BREAD

Steps:

• Preheat oven to 325°F. Butter two 9x5x3-inch loaf pans. Dust pans with flour. Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine. Add pumpkin and oil; stir until blended. Divide batter between prepared pans.
• Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)