This bran yogurt bread is topped with a delicious cream cheese peach glaze. It is a great brunch starter or breakfast side. This would be perfect with my peppermint hot cocoa. This bran bread is sweet on its own actually, and the glaze is entirely optional, but highly recommended. Bran may sound like a complicated thing to work with since it is not too popular. However, any bran cereal will soften up as you mix it in the batter and gets flexible to work with.
Any baked treat is off to a good start when all the ingredients are at room temperature. This bran bread is no different! I used a 8×4 inch loaf pan so a 9×5 inch loaf pan will also work just great. The only difference is that it will take a shorter time to bake in the 9×5 inch pan and the bread won’t rise as high as in the 8×4 inch pan.
For the bran cereal to use, I recommend bran flakes like this Kellogg’s one. It can be fond pretty much any where and it is easy to work with. Plain yogurt keeps the bread super moist and tasty. A good substitute for plain yogurt in this recipe would be buttermilk.
Ingredients
Bran bread
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup plain yogurt
1/2 cup bran cereal flakes
1/2 teaspoon table salt
1 teaspoon lemon juice
1/2 cup melted unsalted butter
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
Peach cream cheese glaze
1/2 cup cream cheese, softened
1/4 cup unsalted butter, at room temperature
1 cup icing (confectioner's) sugar
1 teaspoon vanilla extract
1/2 cup tinned peach slices
1/2 cup granulated sugar
1/4 cup water
1 tablespoon cornstarch
1/2 teaspoon lemon juice
Instructions
Bran bread
- Preheat the oven to 375°F/190°C.
- Using a hand or stand mixer, whisk the butter, eggs, lemon juice, vanilla, and yogurt together.
- Using just a spatula, gradually fold in the bran cereal, flour, sugar, salt and baking powder into the same bowl. This is your batter.
- Grease a 8x4 inch loaf pan with lots of butter and pour the batter into the pan. Smooth out the top with a spatula so it is evened out.
- Bake the batter in the preheated oven for 50 minutes, or until a toothpick inserted has no wet crumbs.
Peach cream cheese glaze
- Boil the peaches with the water and sugar in a saucepan on medium heat. Add the cornstarch and stir consistently until it is smooth for about 1 minute.
- Stir in the lemon juice into the saucepan and turn off the heat. Let it cool to room temperature.
- Using a hand or stand mixer, beat the cream cheese and butter until it is super smooth.
- Whisk in the cooled peach sauce from step 2 to the cream cheese and butter, followed by the icing sugar and the vanilla extract.
- Spread this generously over the baked bran bread, and refrigerate it for at least 2-3 hours before serving to harden the glaze.