Recipe adapted from The Kitchen Magpie’s recipe for Carrot Bran Muffins: http://www.thekitchenmagpie.com/carrot-bran-muffins
Jeff got to the bread before I could take a pictures of it.
I really liked this bread for a hearty breakfast bread. It was quite dense, not to sweet and healthy. All Bran cereal is the best bran cereal to bake with. I usually use it but used Fiber One’s bran cereal this time. It didn’t break down in water and I think is why the bread was so dense.
1 1/2 cups of flour
1 cup of bran cereal combine with 1/8 cup boiling water (breaks the bran down)
1/2 cup of brown sugar
1 1/2 tsp of cinnamon
1/2 tsp cloves
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/4 cup of coconut oil, melted and cooled
1/4 cup applesauce
1 1/2 cups of grated carrots
Combine the dry ingredients in a small bowl. In a separate larger bowl, combine remaining ingredients: bran, eggs, buttermilk, oil, applesauce and carrots. Stir to combine. Add dry ingredients to the wet ingredients. and stir till just combine. Pour into a greased loaf pan. Bake at 350 degrees for about 30 minutes or until done.