Prune & Bran Bread

Publish date:
2018 marks Better Nutrition’s 80th year in print. Travel through time with us as we highlight popular diet and food trends by decade. In the spotlight this month: Bran.

Don’t be put off by the title—this fiber-rich recipe tastes more like a bran muffin than a bread. It comes from a 1985 issue of Better Nutrition. Honey and applesauce give it just the right hint of sweetness. Try it warmed with butter and honey or jam on top.

For more about this recipe: Better Nutrition in the 1980s, part 2

  • Makes 1 Loaf (about 16 slices)Servings


  • 1 3/4 cups sifted unbleached, whole-grain flour

  • 2 1/2 tsp. double-acting baking powder

  • ¼ cup honey

  • 1 egg, well-beaten

  • ½ cup milk

  • ¼ cup applesauce

  • ¼ cup vegetable oil

  • 1 cup chopped, cooked, pitted prunes

  • 1 cup bran


  1. Preheat oven to 350°F. Sift flour with baking powder. Combine honey, egg, milk, and applesauce, and add to flour mixture. Add vegetable oil, mixing to dampen flour. Fold in prunes and bran.
  2. Spread dough in greased 8x4-inch loaf pan. Bake about 60 minutes, or until cake tester inserted in center comes out dry. Cool in pan 10 minutes, remove from pan, and cool thoroughly before wrapping in wax paper.

Nutrition Information

  • Calories: 140
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 10 mg
  • Fat Content: 4.5 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 85 mg
  • Sugar Content: 9 g
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