I haven’t visited Canyon Ranch Spa, but I have been making their signature bread for years. This quick stir-together loaf resembles Irish soda bread in that it uses buttermilk and is relatively low in fat, but it stands apart by using unprocessed wheat bran, which boosts the fiber content. The bread is mildly sweet from the bran and raisins, with additional sweetness from the sweetener you choose. The original Canyon Ranch version calls for fructose; I prefer allulose, which works very well in many quick breads.
Allulose Instead of Fructose
Older Canyon Ranch recipes often list fructose; today many bakers prefer alternatives. Allulose adds bulk and sweetness while remaining very low in calories. It’s classified as a natural sweetener, and you should decide whether it fits your preferences—personally it makes me a bit thirsty, but I find its taste superior to erythritol or stevia. If you prefer, you can substitute an erythritol blend (use slightly less), or if calories aren’t a concern, use 1/4 to 1/3 cup brown or coconut sugar. Fructose may still be available from some suppliers if you want to follow the original recipe.
Bread Size and Yield
The photo above shows a full-size loaf baked in an 8 1/2 by 4 1/2 inch pan. A full batch weighs about 26 ounces, slightly more if you add extra nuts or raisins. The recipe halves neatly for a smaller loaf; use a 5.75 x 3 inch pan for a half batch. You can also divide a full batch between two small pans. The baking time remains roughly 45 minutes for these smaller loaves.
Calories
Nutrition estimates vary by ingredient brands and substitutions, but running this recipe through a common nutrition calculator yields about 43 calories per ounce (28 g) without walnuts. To reduce calories further, substitute half the wheat bran with oat fiber; the loaf will also bake up slightly lighter in texture. I’ll share photos if I test that variation next time.
Recipe
Canyon Ranch Spa Bread
Pin Recipe
Ingredients
- 1 ½ cups white whole wheat flour (210 grams) can substitute all-purpose
- 1 cup unprocessed wheat bran (60 grams) see note about oat fiber
- ½ cup allulose
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup raisins
- 1 ½ cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract Can use more if you want
- ¼ cup chopped walnuts, optional
Instructions
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Preheat the oven to 350°F (175°C).
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Spray an 8 ½ by 4 ½ inch loaf pan with cooking spray.
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In a mixing bowl, whisk together the flour, wheat bran, baking powder, baking soda, and cinnamon until thoroughly combined.
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Stir in the raisins.
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In a separate bowl, whisk the buttermilk, egg, and vanilla together.
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Pour the liquid mixture into the dry ingredients and stir until just blended.
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Transfer the batter to the prepared pan. If using nuts, sprinkle them across the top.
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Bake 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove the pan and set it on its side on a wire rack to cool while still in the pan.