Bran, Pear and Date Loaf Recipe

Slices of the loaf can be individually wrapped in plastic wrap and kept in the freezer for addition to lunch boxes or breakfast on the run.

You will need a ripe medium-sized (200 gram) pear for this recipe. If you are using peeled chopped pear flesh (e.g. canned pear), you will need 160 grams.

For accuracy, we use digital scales to weigh ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon). Our large eggs have an average weight of 60 grams including shell.

70g (1 cup) All-Bran (wheat bran breakfast cereal)
62ml (1/4 cup) oil (any mild-flavoured oil could be used e.g. sunflower)
200g (3/4 cup) Greek-style natural yoghurt (we used a yoghurt with 9.7 percent fat)
32g (1 tablespoon) golden syrup
1/2 teaspoon (2.5ml) vanilla extract
85g (1/3 cup plus 3 teaspoons) raw sugar
118g (2/3 cup) deseeded dried dates, roughly chopped
1 large egg
One ripe 200g pear (we used a William Bartlett pear)
75g (1/2 cup) self-raising flour
55g (1/4 cup plus 1 1/2 tablespoons) plain flour
1/2 teaspoon bicarbonate of soda (baking soda)
55g (1/3 cup) blanched almonds, roughly chopped

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Adjust the oven rack to the lower half of the oven so the top of the loaf will be in the centre of the oven (not necessary for a fan-forced oven).

Grease a 6cm high, 19cm by 9cm (base measurement) loaf pan. Line pan with baking paper.

In a large bowl, place bran, oil, yoghurt, golden syrup, vanilla, sugar, dates and egg.

Stir to combine ingredients.

Peel pear, cut in half, and discard stalk and core. Cut pear flesh into small (about 1-2cm) pieces. Add pear to bowl with bran mixture.

Stir to combine.

In a separate bowl, sift self-raising flour, plain flour and bicarbonate of soda together to thoroughly combine and remove any lumps.

Add the flour mixture to the bran mixture.

Fold ingredients together until just combined (don't over-mix the batter as this
can result in a loaf with a tough texture).


Transfer batter to prepared pan and spread evenly with a spatula or the back of a spoon.

Sprinkle with almonds and lightly press nuts into the batter.

Bake loaf for about 40-50 minutes, until risen and lightly browned. A thin-bladed knife or wooden skewer inserted into the centre of the loaf should come out without raw batter attached.

Allow loaf to cool in pan for at least 15 minutes. Using the baking paper as handles, lift the loaf from the pan.

Serve slices of the loaf warm or at room temperature.

Store cooled loaf in an airtight container at cool room temperature, or refrigerate but allow to come to room temperature before serving. Suitable to freeze. © www.exclusivelyfood.com.au