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Oat Bran & Almond Bread

Oat Bran & Almond Bread
  • Duration
  • Cook Time
  • Prep Time
  • 14 ServingsServings


  • Corn oil for greasing loaf pan
  • 2 cups unbleached all-purpose flour
  • 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



1 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.

2  In a large bowl, beat together eggs and sugar with an electric mixer.

3 Beat in soymilk, oil, vinegar and extract. Add dry ingredients and stir just until moistened. Fold in 3/4 cup almonds.

4 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.

5 ool in pan for 5 minutes, then remove from pan and finish cooling on rack.

6 Slice and serve with almond butter, Benecol Ò , Take Control Ò , or soy-based “cream cheese.”

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

8 To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan.

9 Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

10 Note that almonds will continue to roast slightly after removing from oven.


Almond Board of California