Almond Bread

I made Almond Bread.  Seriously, it made me wish I could call my sister and get her to my house immediately to try some.  She lives in another state so unfortunately I couldn't do that, but man did I want to!  She loves anything almond and she needs to have this bread!  Luckily, she is a great cook so I will impress upon her to make this recipe.  She won't regret it.  Neither will you!  I found this recipe in my latest Cooking Light magazine.  I am honestly not sure what makes it light, though I am certain there are much higher-fat ways to create this so I suppose that is the key.  Anyway, "light" or not, if you enjoy almonds, you need to make this bread.

I brought it to church and it disappeared.  Poof! 

This recipe comes together lickety-split!

First whisk the dry ingredients (minus the sugar) together in a small-medium bowl.  

Put the sugar with some butter, canola oil and a package of almond paste (the key ingredient here!!) in a mixer and give it a whirl.

When it is all combined, it will look something like this.  Sort of like a gloppy mess.  Do not fret.  Add eggs, one at a time, and then add vanilla extract.  Add flour mixture alternately with milk, beating just until combined.

Pour into a greased 9 x 5-inch metal loaf pan.  I just realized the recipe called for the pan to be greased and floured.  I just greased mine.  Oh well!

Sprinkle with sliced almonds and bake at 350F for around 50 minutes.  Mine cooked closer to 55 minutes before the cake tester came out right.

When it comes out of the oven, let it cool in the pan for 10 minutes on a wire rack, then remove from the pan.  Mix powdered sugar, milk, and a dash of salt in a bowl and stir with a whisk until smooth.  I think next time I might add a tad of almond extract to the glaze, just because I can.  Why not??  Pour the glaze over the bread and let it stand until set.  I recommend sliding a sheet of waxed paper or foil or something under your cooling rack before drizzling the glaze.  Then you don't have to wash the sticky glaze off of your counter.  You can just ball up the waxed paper and throw it in the trash!  Done!  (I love an easy clean-up!)

Almond Bread
adapted from Cooking Light magazine, October 2012
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 TB butter, softened
2 TB canola oil 
1 (7-ounce) package almond paste
2 large eggs 
1/2 teaspoon vanilla extract
1/2 cup plus 1 TB 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


Preheat oven to 350F.  Coat 9 x 5-inch metal loaf pan with baking spray.

Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar, butter, oil, and almond paste in a large mixing bowl and beat at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla. With mixer 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 prepared pan coated and 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.
Printable Recipe 

Sister, are you reading this?  Print this recipe and make it!  I wish I could make it for you.  You will love it.  And everyone else, I highly suggest you do the same unless you have some sort of aversion to almonds.  That would be so sad if it were true.... 

This bread is almost like a pound cake.  It is really moist and dense and delicious.  Mmmm.  I will definitely make it again!