Almond Bread is a moist, tender loaf that’s infused with the rich flavor of almonds and topped with a crunchy layer of sliced almonds, as shown in the photo. This bread is perfect for breakfast, an afternoon snack, or even a light dessert. The texture is soft and fluffy, with just the right amount of sweetness, making it a delightful treat any time of day.

Photo byElizabeth

In this recipe, almond extract adds depth to the flavor, while the sliced almonds on top provide a satisfying crunch. A light glaze drizzled over the top enhances the flavor and adds a touch of sweetness. The bread is simple to make, yet it looks and tastes impressive, making it perfect for special occasions or as a homemade gift.

Serving Suggestions:

- Enjoy a slice of Almond Bread with a cup of coffee or tea for a simple and satisfying treat.

- Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

- For added flavor, drizzle the bread with honey or a glaze made from powdered sugar and milk.

Nutritional Information (per serving, based on 10 servings):

• • - Calories: 280
  • - Total Fat: 15g
  • - Saturated Fat: 7g
  • - Cholesterol: 55mg
  • - Sodium: 160mg
  • - Total Carbohydrates: 30g
  • - Dietary Fiber: 2g
  • - Sugars: 12g
  • - Protein: 5g

Storage Information:

- Store leftover Almond Bread in an airtight container at room temperature for up to 3 days.

- For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 5 days. Allow the bread to come to room temperature before serving.

- Almond Bread also freezes well. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw slices at room temperature or warm them in the microwave before serving.

Photo byElizabeth

Almond Bread Recipe

Ingredients:

• - 1 1/2 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter, softened
• - 3/4 cup granulated sugar
• - 2 large eggs
• - 1 teaspoon almond extract
• - 1/2 teaspoon vanilla extract
• - 1/2 cup sour cream or Greek yogurt
• - 1/4 cup milk
• - 1/2 cup sliced almonds (for topping)
• - 1/2 cup powdered sugar (for glaze)
• - 1-2 tablespoons milk (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the almond extract and vanilla extract.

4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or Greek yogurt) and milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.

5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula, then sprinkle the sliced almonds evenly over the batter.

6. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

7. While the bread is baking, prepare the glaze by whisking together the powdered sugar and milk until smooth. The glaze should be thick but pourable. Adjust the consistency with more milk or powdered sugar as needed.

8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Once the bread is completely cool, drizzle the glaze over the top, letting it drip down the sides as shown in the photo.

Almond Bread is a moist, nutty treat that’s perfect for any occasion. Its tender crumb and rich almond flavor make it a versatile treat that’s equally delicious for breakfast, dessert, or a midday snack. Enjoy the beautiful combination of flavors and textures in every bite!