Simple Bran and Molasses Breakfast Bread with Seeds

Name: Simple Bran and Molasses Breakfast Bread with Seeds
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1½ cups (120 g) wheat bran cereal (such as All-Bran or 100% Bran); 1¼ cups (150 g) whole wheat flour; ¾ cup (90 g) all-purpose flour; 1½ teaspoon (7 g) baking powder; ½ teaspoon (2½ g) baking soda; ½ teaspoon (3 g) fine sea salt; ¾ cup (255 ml) unsulphured molasses; ¾ cup (180 ml) whole milk, room temperature, room temperature; 2 whole (100 g) large eggs, room temperature, room temperature; ¼ cup (60 ml) neutral vegetable oil; ½ cup (75 g) sesame seeds (white, hulled); ½ teaspoon (1¼ g) ground cinnamon; ¼ teaspoon (½ g) ground ginger; 2 tablespoons (18 g) sesame seeds for topping (optional)

From the MyKitchenBank Kitchen

A wholesome, slightly sweet quick bread made with wheat bran cereal and molasses, studded with sesame seeds and topped with a crunchy seed crust. Moist and tender crumb with nutty depth from the bran and rich molasses flavor. Perfect for breakfast or an afternoon snack with coffee or tea.

Prep: 15 min
Cook: 50 min
Wait: 20 min
Total: 1 hr 25 min
Makes: 1 loaf (12 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) and position a rack in the center
Grease a 9×5-inch (23×13 cm) loaf pan with butter or cooking spray
Measure all dry ingredients before mixing; room-temperature eggs and milk yield the most tender crumb

1
Combine dry ingredients
- In a large mixing bowl, whisk together the wheat bran cereal, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and ground ginger.
- Make sure there are no lumps of baking soda.
- Set aside.
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Ready when: all ingredients evenly incorporated and no lumps visible
Tip: Whisking the dry ingredients thoroughly ensures the leavening agents distribute evenly for a uniform rise.
2
Mix wet ingredients
- In a medium bowl, whisk together the molasses, milk, eggs, and vegetable oil until completely combined.
- The mixture should be smooth and homogeneous.
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Ready when: molasses is fully blended in with no streaks
Tip: Whisking vigorously helps the molasses incorporate smoothly and prevents clumps in the final batter.
3
Combine wet and dry
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until just combined—do not overmix.
- The batter should be thick and slightly lumpy.
- Fold in 1/3 cup (50 g) of the sesame seeds until evenly distributed.
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Ready when: no dry flour visible and sesame seeds are throughout the batter
Tip: Overmixing develops gluten and makes the bread tough; stop as soon as you don't see dry flour streaks.
4
Fill the pan
- Pour the batter into the prepared 9×5-inch (23×13 cm) loaf pan, smoothing the top gently with the spatula.
- Sprinkle the remaining 2 tablespoons (18 g) of sesame seeds evenly over the top of the batter and press them in very slightly so they adhere.
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Ready when: batter is level in the pan and seeds are distributed across the top
Tip: Pressing the seeds in lightly helps them stay attached to the loaf during baking rather than falling off.
5
Bake the loafOven 350°F / 175°C
- Place the loaf pan in the preheated 350°F (175°C) oven on the center rack.
- Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it and the top is deep golden brown.
- The internal temperature should reach 205–210°F (96–99°C) at the center.
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Ready when: toothpick test shows a few moist crumbs, top is deep golden brown, and internal temperature is 205–210°F (96–99°C)
Tip: If the top is browning too quickly before the center is done, loosely tent the pan with foil for the final 15 minutes.
6
Cool and rest
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- This allows the crumb to set slightly so the bread doesn't crumble when you turn it out.
- Turn the loaf out onto a wire rack and let it cool completely—at least 10 more minutes—before slicing.
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Ready when: loaf has cooled to room temperature and feels firm to the touch
Tip: Slicing while the loaf is still warm can cause it to crumble; patience here ensures neat slices.

Good to know

Tips

Bran cereal tends to absorb moisture; if the batter looks very thick or dense after folding, mix in up to 2 tablespoons of extra milk to reach a thick but pourable consistency.
Room-temperature eggs and milk incorporate more smoothly into the batter, yielding a more tender, even crumb.
This loaf keeps best wrapped tightly; exposure to air will dry it out within a day even at room temperature.
For extra crunch and toasty flavor, lightly toast the sesame seed topping in a dry skillet for 2 to 3 minutes before sprinkling onto the batter.

Make ahead

The batter can be prepared up to 1 hour ahead; cover the bowl with plastic wrap and refrigerate. The batter may be slightly thicker when cold—fold in 1 to 2 tablespoons of extra milk before baking if needed. Baked loaf can be wrapped in foil and held at room temperature for 1 day.

Storage & reheating

Room temperature (in an airtight container or wrapped in foil): up to 2 days. Refrigerator: up to 5 days (wrap tightly to prevent drying). Freezer: up to 3 months (wrap in plastic wrap and then foil; thaw at room temperature for 2–3 hours or reheat wrapped in foil in a 300°F/150°C oven for 20 minutes until warm).

Substitutions

wheat bran cereal (such as All-Bran or 100% Bran) → quick rolled oats (1.5 cups/120 g) or crushed bran flakes cereal. Oats will yield a slightly milder, less assertively bran-flavored loaf but will still provide texture and wholeness.
unsulphured molasses → dark honey or sorghum syrup (3/4 cup/255 ml). Honey will be slightly less deep and complex; sorghum syrup is a closer flavor match to molasses.
sesame seeds (white, hulled) → sunflower seeds, pumpkin seeds, or a mix of both (1/2 cup/75 g total). Any of these seeds will provide similar texture and nutrition, though the flavor will be different.
whole wheat flour → spelt flour or kamut flour (1.25 cups/150 g). Both are slightly nutty alternative whole grains; they may make the loaf slightly more tender.