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Oat Bran & Almond Bread

Oat Bran & Almond Bread


  • 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, Benecol®, Take Control®, or soy-based cream cheese. Wrap in plastic and store unrefrigerated 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.

Nutritional Analysis

Per serving for 14 servings:

Calories 238
Total 13g
Saturated 1.4g
Monounsaturated 8.2g
Polyunsaturated 2.6g
Carbohydrate 27g
Protein 6g
Cholesterol 30mg
Fiber 3g
Calcium 44mg
Magnesium 47mg
Sodium 172mg
Potassium 191mg
Vitamin E 4.9mg*

*Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California