Best Bran Loaf Ever!!

I wake up so early these days that I usually have time to create and photograph a dish. I love it. I don't know why, but these days, I wake up and I'm actually excited to get my day started. Nothing starts the morning off better than fresh cooked meals. I decided to revisit this recipe, I made it my own, and totally healthy.. here's my take on Nancy Silverton's Bran Muffins - turned into a bran loaf.  It is SO good. I'd gladly pay for this. The perfect power snack for another busy day in clinic.... I ate this for breakfast.. then right before my afternoon session, and it was the first thing I grab at when I came back at 8pm.. nothing like an 11 hour day... but everything is so worth is. Hunger comes second right now... just have to power through... and most importantly... just need to keep believing that good things will happen.

In case I ever wonder what I'm kind of doing at the moment, I guess I should say that now starts my "lasts" as a dental student.. I worked on (I think) my last root canal as a student this afternoon (next live patient root canal will be when I'm out on my own!)... I received back from the lab, one of my last complete dentures (wax up and all from scratch!) to deliver tomorrow... Something about these dentures makes me so attached.. I feel like there is just so much emotion invested into them on both sides. I've learned the tricks, and now, onto the other wonderful aspects of dentistry....

There are a lot of steps... but I hope to break it down a little easier... sorry if it's not easy to read, I've attached the original recipe so you can take a peek at a more coherent set of instructions..

Incredibly Delicious Bran Loaf

(apologies for the cheesy name I came up for this loaf...)

Adapted from : http://www.davidlebovitz.com/2009/07/nancy-silvertons-bran-muffins/

Preheat oven at 350 degrees 

Toast these on a pan, spread to a thin uniform layer at 350 degrees for 10 minutes, remove and let cool for at least 5 minutes  
1/3 cup wheat germ
2/3 cup oat bran

In a small saucepan, bring all of this to a gentle simmer for 10 minutes, transfer to food processor and puree until smooth 
1/4 cup raisin
1/8 cup dried cranberries
1/8 cup chopped prunes
1/2 cup water

In a large bowl- whisk together all of these ingredients until combined
1/8 cup oil
1/4 cup unsweetened applesauce
1/2 tsp grated orange zest
1/4 cup dark brown sugar ( not packed)
1/3 cup nonfat yogurt
1 egg

In a small bowl- mix all of these ingredients until combined 
1/4 cup AP flour
1/8 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

1/2 tbsp raw sugar ( for sprinkling) (optional)


Instructions :
1. After you have done all those steps that are listed above the ingredients, mix everything into that large bowl ( with the oil).. except for the raw sugar, which is reserved for sprinkling. Mix only until combined. Pour into a prepared loaf pan ( spray or butter  the pan)
2. Sprinkle raw sugar on top, bake for 30 minutes at 350 degrees, or until cake test comes out clean.
3. Let cool completely before slicing.

This loaf actually stays moist after a few days if kept in a tightly closed container, I like to slice it up and place a sheet of wax paper over it to retain the moistness, not sure if that did the trick, but I was happily eating this for a few days.. because my friends were too chicken to try something I said was full of fiber haha.. oh well.. more for me!