Oat Bran and Almond Bread

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Executive Chef
Jun 3, 2004
Oat Bran and Almond Bread


Corn oil for greasing loaf pan
2 cups unbleached all-purpose flour
1 ¼ cups oat bran (divided use)
½ cup All-Bran cereal
1 ½ teaspoons ground nutmeg
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup packed light-brown sugar
1 ¼ cups plain or vanilla-flavored soy milk
½ cup almond oil or corn oil
1 tablespoon white vinegar
2 teaspoons almond or vanilla extract
1 cup sliced almonds, roasted (divided use)


Preheat oven to 400 F. Grease a 5x9-inch glass loaf pan with corn oil.

Combine flour, 1 cup oat bran, bran cereal, nutmeg, baking powder, baking soda and salt in a bowl, and set aside.

In a large bowl, beat together eggs and sugar with an electric mixer. Beat in soy milk, oil, vinegar and extract.

Add dry ingredients and stir just until moistened. Fold in ¾ cup almonds. Pour batter into prepared pan and sprinkle with remaining oat bran and almonds. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for 5 minutes, then remove from pan and finish cooling on rack. Slice and serve immediately, or wrap in plastic and store unrefrigerated up to 3 days, or freeze and store up to 2 months. Makes 14 servings.

PER SERVING: Cal 272 (46% fat) Fat 15 g (2 g sat) Fiber 3 g Chol 27 mg Sodium 198 mg Carb 32 g Calcium 97 mg
Top Bottom