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Margaret MacKinnon's Bran Loaf Recipe

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This recipe for Margaret MacKinnon's Bran Loaf, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. raisins (mixed dark & golden)
3 c. dark brown sugar
3 c. All Bran cereal
3 c. milk

Directions:
Directions:
Combine all ingredients in a large bowl & leave overnight. Next day add 3 cups SELF-RISING flour and mix in well. Divide into 2 greased loaf pans. Bake around 1 hour at 350 degrees, then around 1/2 - 3/4 hour at 250 degrees (checking done-ness with cake tester occasionally during the second
lower-temperature baking). Turn out onto cooling racks and allow to cool thoroughly.
Can be served either as is or toasted, with butter or without.

Number Of Servings:
Number Of Servings:
Makes two good-sized loaves.
Personal Notes:
Personal Notes:
Despite the All Bran there is nothing muffin-like about this recipe -- it's a rich & delicious fruit loaf, dense in consistency, suitable for serving with tea, at picnics, etc.

 

 

 

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