Oat Bran & Almond Bread

Breakfast, Snacks.

Oat Bran & Almond Bread


Quantity Ingredients
Corn oil for greasing loaf pan
2 cups unbleached all-purpose flour
1 1/4 cups oat bran, divided
1/2 cup All-Bran cereal
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup packed light-brown sugar
1 1/4 cups plain or vanilla-flavored soy milk
1/2 cup almond oil or corn oil
1 tablespoon white vinegar
2 teaspoons almond or vanilla extract
1 cup sliced almonds, roasted*, divided



Preheat oven to 400°F.  Grease a 5- by 9-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 soymilk, oil, vinegar and extract.  Add dry ingredients and stir just until moistened.  Fold in 3/4 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 with almond butter, or soy-based cream cheese. 

Wrap in plastic and store unrefrigerated for up to 3 days, or freeze and store up to 2 months.

*To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Per serving for 14 servings:

CALORIES 238 kcal, TOTAL FAT 13 g, UNSATURATED FAT 8.2 g, CARB 27 g, PROTEIN 6 g, FIBRE 3 g, SODIUM 172 mg

Source: www.almondboard.com