Almond Bread

Almond Bread Recipe
Photo: Hannah Whitaker; Styling: Tizana Agnello
A package of almond paste--which you'll find on the baking aisle--makes this loaf incredibly moist and dense, almost like a pound cake.
5

Outstanding

Yield:

Serves 16 (serving size: 1 slice)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 193
Fat 8.2 g
Satfat 1.7 g
Monofat 4.5 g
Polyfat 1.6 g
Protein 3.7 g
Carbohydrate 26.9 g
Fiber 1.1 g
Cholesterol 27 mg
Iron 0.9 mg
Sodium 144 mg
Calcium 63 mg

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter, softened
2 tablespoons canola oil
1 (7-ounce) package almond paste
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoon 2% reduced-fat milk, divided
Baking spray with flour (such as Baker's Joy)
1/4 cup sliced almonds
1/3 cup powdered sugar
Dash of salt

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.

3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray; sprinkle with sliced almonds. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.

4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread; let stand until set.

Note:

Julianna Grimes,

October 2012
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