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Whole Wheat & Oat Bran Bread

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YIELD

5 mini loaves

PREP

20 min

COOK

45 min

READY

75 min

Ingredients

2 2
LARGE LARGE EGGS
½ 118
CUP ML VEGETABLE OIL
1 237
CUP ML BUTTERMILK
½ 118
CUP ML BROWN SUGAR *
½ 118
CUP ML MOLASSES
1 ⅓ 315
1 237
¾ 177
CUP ML BRAN
flakes
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
1 237
CUP ML DATES
chopped
1 237
CUP ML WALNUTS
chopped

Directions

Beat together first 5 ingredients until blended.

Mix together the remaining ingredients and add all at once.

Beat until blended.

Do not overbeat.

Divide batter between 5 greased mini-loaf pans (6x 3 x 2 inches) and bake in a 350℉ (180℃) F oven for about 45 minutes, or until a cake tester, inserted in center, comes out clean.

Allow to cool in pan for 10 minutes, and then remove from pans and continue cooling on a rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 1037 44% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 258mg 11%
Total Carbohydrate 46g 46%
Dietary Fiber 15g 59%
Sugars g
Protein 51g
Vitamin A 3% Vitamin C 3%
Calcium 29% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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