Three-eyed raisin bran loaf

By Camille Moore
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  • 2 cups whole milk (3.25% fat)
  • 2 tablespoons white vinegar
  • 1 1/2 cups wheat bran
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 cup canola oil
  • 1/3 cup honey
  • 1/2 cup raisins (jumbo, if possible)
  • unsalted butter, room temperature, for greasing loaf pan


  1. Preheat oven to 350°F. Generously grease a loaf pan and lay a piece of parchment down the length of it, leaving a five centimeter overhang for easy bread removal later. Butter the parchment too, and set aside.
  2. In a bowl or measuring cup stir together the milk and vinegar and allow to sit for ten minutes. The milk will thicken and curdle slightly – that’s a good thing.
  3. To a large mixing bowl add the bran, flour, salt, and baking soda. Whisk to combine well. 
  4. After ten minutes has passed, add the canola oil and honey to the soured milk and whisk to combine. Pour into dry ingredients bowl and stir just until combined.
  5. Pour 1/3 of batter into prepared loaf pan, spreading into a smooth, even layer edge-to-edge. Top with two rows of raisins along the length of the batter, closer to the centre line, but not touching – they will represent two of the raven’s eyes. It’s ok if the raisins overlap each other a little within their row. Then carefully pour 1/3 of batter over top to cover, spreading to the edges. Then dress with a single row of raisins down the centre of the loaf pan and finally cover with the remaining batter, carefully spreading to cover raisins completely.
  6. Bake for one hour and ten minutes; the loaf will sound hollow when tapped with your knuckles. Transfer bread to a cooling rack for 15 minutes, still in the pan. Then use the parchment overhang to easily lift the bread out and allow to cool completely on the rack. Serve in slices with a well-dressed charcuterie and cheese board. 


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