Whole wheat & oak bran bread

Yield: 20 Servings

Measure Ingredient
-JUDI M. PHELPS (BNVX05A)
2 Eggs
½ cup Oil
1 cup Buttermilk
½ cup Brown sugar
½ cup Molasses
1⅓ cup Whole wheat flour
1 cup Flour
¾ cup Oat bran flakes
2 teaspoons Baking powder
1 teaspoon Baking soda
2 teaspoons Cinnamon
1 cup Dates; chopped
1 cup Walnuts; chopped

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 (6x3x2-inches) and bake in a 350 degree 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. Yields: 5 mini-loaves.

Note: Oat bran can be purchased in most supermarkets or health food stores. It comes as "milled" or "stone-ground". The milled is finer in texture and the stone-ground will produce a slightly coarser crumb, which adds a little character to this country-style loaf.

Source: Coffee Cakes and Quick Breads by Renny Darling.

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