Oat Bran and Almond Bread
For something different, try making this delicious almond bread. packed with heart-healthy oat bran
Recipe courtesy Almond Board of California
| Servings |
| 14servings |
| Servings |
| 14servings |
Ingredients
- vegetable 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 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup light brown sugar packed
- 1 1/4 cups plain or vanilla-flavoured soy milk
- 1/2 cup almond oil or corn oil
- 1 tbsp white vinegar
- 2 tsp almond or vanilla extract
- 1 cup sliced almonds roasted, divided
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 400°F. Grease a 5- by 9-inch glass loaf pan with vegetable 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 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 centre 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 your favourite topping. Wrap in plastic and store un-refrigerated up to 3 days, or freeze and store up to 2 months.
Recipe Notes
Per serving: 238 calories, 30 mg cholesterol, 13 g total fat, 3 g fiber, 1.4 g saturated fat, 44 mg calcium, 8.2 g monounsaturated fat, 47 mg magnesium, 2.6 g polyunsaturated fat, 172 mg sodium, 27 g carbohydrates, 191 mg potassium, 6 g protein, 4.9 mg vitamin E*
*Total Alpha-Tocopherol Equivalents
