Rating: 5 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light October 2012

Gallery

Credit: Hannah Whitaker; Styling: Tizana Agnello

Recipe Summary test

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

193 calories; fat 8.2g; saturated fat 1.7g; mono fat 4.5g; poly fat 1.6g; protein 3.7g; carbohydrates 26.9g; fiber 1.1g; cholesterol 27mg; iron 0.9mg; sodium 144mg; calcium 63mg.
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