Directions

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.