Sweet Potato, Wheat Bran and Apple Tea Loaf

by Danka Jandric January 01, 2026

Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to cornbread.

Each slice contains just over 5g of fibre, a substantial contribution to the UK daily recommendation of 30g. This tea loaf has a subtle sweetness, which makes it delicious with both sweet and savoury toppings (like butter and a drizzle of Marmite), but if you have a sweet tooth, just increase the honey, maple syrup or brown sugar in the recipe to 75 or even 100g.

Makes 1 loaf, 900g tin / 2lb tin

Ingredients

200g Baked Sweet Potato or Squash (roughly mashed so some small chunks remain)
100g Wheat Bran
100g Spelt Flour
1 tsp Baking Powder
½ tsp Bicarbonate Soda
1 ½ tsp Ground Cinnamon (or mixed spice)
½ tsp Salt
1 Medium Apple, grated
2 Eggs
100g Yoghurt
50g Honey, Maple Syrup, or Brown Sugar (adjust to taste)
50g Chopped Walnuts (or nuts of your choice)

Method

Preheat the oven to 180°C (160°C fan). Line a loaf tin with baking parchment.
In a large bowl, mix the wheat bran, flour, baking powder, baking soda, spices, and salt.
In another bowl, whisk together the mashed sweet potato, eggs, yoghurt, and honey/maple syrup/brown sugar.
Fold in the grated apple, then add the wet mixture to the dry mixture. Stir until just combined.
Fold in nuts, raisins or seeds, if using.
Spoon into the tin and level the top. Bake 40–50 min, until golden and a skewer comes out clean.
Cool before slicing.

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