|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 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