Do you love bran muffins with your morning coffee or tea? It’s often my go-to breakfast on the go. So, it was a total delight to discover that bran muffin batter could also be baked in a loaf pan.

My friend had been telling me about this recipe she had culled from a number of other recipes. The first time I tried it, I added too much water and it was what I call a happy accident. The loaf was as moist as could be and lasted 4 days. It was as good as the first day it was baked. Who knew water could add that pleasant texture?

This reinterpreted breakfast favorite looks as enticing as a tea loaf. When I prepare this, I like to measure out everything in advance so you can put this together quickly. Make sure to toast the wheat bran so it adds an extra depth of flavor. I have tried it with dark or golden raisins, and both work well. The pureed raisins add a sweet addition so less brown sugar is needed. Always checking to see if my tasters agreed, I dropped slices off to a few of my muffin-loving pals. The resounding response was: “When can I have the recipe?”

The good news is that this is Seriously Simple to prepare. For me, it is now a weekly request by my husband. He likes it for breakfast, and an afternoon snack with coffee or tea and even for a sweet after dinner. Hope you enjoy this.

Bran Muffin Loaf

Makes (1) 9-by-5-inch loaf

2 cups wheat bran

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

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