Irish Bran Bread

20 pieces
2 hr 20 min

This bran bread recipe comes from my grandmother. It is a family favorite and traditional in our family to make it not only for St. Patrick's Day, but throughout the year.

Originally, she made it in a large cast iron skillet and it took three to four hours to bake it. She also used lard, whole fat buttermilk and tons of butter.

I've cut the original recipe in half and lightened it up a bit along with veganizing it.

I also make my own buttermilk with almond milk. Homemade buttermilk is actually easy: just add vinegar to lemon juice to regular milk and let it sit for about ten to fifteen minutes.

Don't be scared by the long cooking time: this bread comes together pretty easily but then is cook at a fairly low temperature. Just put it in the oven and walk away!

The caraway seeds give this bread a really great flavor and compliment the bran.

We eat this bread for breakfast or even as a snack.

Recipe details

  • 20  pieces
  • Prep time: 20 Minutes Cook time: 2 Hours Total time: 2 hr 20 min
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  • 1 1/2 cups oat bran
  • 2 cups pastry flour
  • 1/2 cup monkfruit or sugar
  • 2 heaping Tablespoons arrowroot (or cornstarch)
  • 2 Tablespoons caraway seeds
  • 8 Tablespoons butter, melted
  • 3/4 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons of honey (vegan or regular)
  • 2 Tablespoons apple cider vinegar
  • 2 cups almond milk


Preheat the oven to 300.
Combine the apple cider vinegar and milk in a bowl and let it sit for about 10-15 minutes to make buttermilk. When it is done, add one cup of the buttermilk to the bran in a small bowl and allow it to soak in.
In a large bowl, combine the caraway seeds, baking soda, salt, sugar, arrowroot and pastry flour.
In a small bowl, whisk the butter and honey together and add it to the flour mixture. Mix till it resembles bread crumbs.
Add the soaked oat bran and mix well. It should look like wet sand at this point.
Add the rest of the buttermilk, and mix well, then pour the mixture into a buttered round baking dish.
Put the bowl into the oven and turn the heat down to 250. Bake for 2 hours, then remove from oven and cool in the dish for at least 30 minutes to 1 hour. Turn out on a rack and allow to cool more before cutting.


  • I put the stick of butter into the baking dish and pop it into the oven while it is pre-heating. That way, I melt the butter and grease the dish at the same time!

Ann - Can’t Beet Plants
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