Almond Bread

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.

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 8.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.7g
  • Carbohydrate: 26.9g
  • Fiber: 1.1g
  • Cholesterol: 27mg
  • Iron: 0.9mg
  • Sodium: 144mg
  • Calcium: 63mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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