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Fruity Bran Bread
Source: dLife

Quick bread with pears, prunes or apricots, and oat bran.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 128.3
Total Carbs 24.0 g
Dietary Fiber 3.9 g
Sugars 8.6 g
Total Fat 3.9 g
Saturated Fat 0.3 g
Unsaturated Fat 1.1 g
Potassium 197.6 mg
Protein 2.3 g
Sodium 21.4 mg
Dietary Exchanges
1 Fat , 1 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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15 oz  Pears, canned, with juice, halves
0 1/4 cup  canola oil
6 tbsp  liquid egg substitute
1 tsp  vanilla extract
1.3333 cup  Flour, pastry, whole wheat, stone ground
0.6667 cup  oat bran
0.6667 cup  Bran, wheat
0.3333 cup  sugar
1 tbsp  low sodium baking powder
0 1/2 tsp  ground cinnamon
0.125 tsp  salt
0.6667 cup  pitted dried prunes
0.3333 cup  chopped walnuts
  1. Preheat the oven to 350 Fahrenheit.
  2. Drain the pears, making sure to reserve the juice.
  3. Place the pears and half the juice into a blender and blend until smooth.
  4. Put the pears in a 2-cup measuring cup and add enough of the remaining juice to bring the volume to 1 1/3 cups.
  5. Mix in the oil, egg substitute or eggs, and vanilla extract. Set aside.
  6. Mix the flour, oat bran, wheat bran, sugar, baking powder, cinnamon, and salt in a large bowl.
  7. Add the pear mixture to the flour mixture, stirring well. Fold in the prunes or apricots and, if desired, the nuts.
  8. Coat the bottoms and sides of an 8x4-inch pan with nonstick cooking spray.
  9. Spread the batter in the pan and bake for 45 minutes until a toothpick inserted into the center of the loaf comes out clean.
  10. Let the bread sit for 15 minutes before turning upside-down onto a wire rack. Then, turn right side up and cool to room temperature before slicing.

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