Recent events have us all reeling. There is so much wrong in the world right now with the pandemic, demonstrations, social injustice, protests, rioting, looting, and severe weather threatening. It is all too much! In such stressful times, I turn inward and try to be the best person I can be. For me, that means acting with love and kindness and caring towards others. One of the ways I do that is with food. I bake and cook and then share it with others. Food does not solve problems, but connecting with others over a meal (or dessert or a drink) does. So, I cook and bake in times of stress. That would be now, and for the past few months, and for the foreseeable future. And then share what I (and Eric & I) make, with family & friends & relatives in a tangible way, and with the online community in a virtual way through the recipes I post.
One of the easiest things to make and share is quick breads: easily transported, can be shared with many people, and are delicious servings of goodness. Pre-COVID-19 days, good friends of ours introduced us to the almond cake at their favorite restaurant. It was delicious and something I wanted to recreate at home. Cooking Light had just the recipe I was searching for. A combination of butter and oil keeps the fat and calorie count down, while the almond paste keeps the loaf moist while adding a ton of almond flavor. Absolutely delicious!
Almond Loaf Bread
Almond Loaf Bread (adapted from cookinglight.com) Total Time Required: 1 hour, 5 minutes, Hands-On Time: 15 minutes, Makes: 16 1-slice servings
Ingredients:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2 tablespoons butter, softened
- 2 tablespoons canola oil
- 7 ounces almond paste
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon milk, divided
- 1/4 cup sliced almonds
- 1/3 cup powdered sugar
- dash of salt
Preparation:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast them for 5 – 7 minutes.Set them aside.
Toast the almonds.
Combine the sugar, butter, oil, and almond paste in the large bowl of a stand mixer and beat at medium speed until well combined.
Combine the sugar, butter, oil, and almond paste.
Add the eggs, 1 at a time, beating well after each addition, then beat in the vanilla.
Beat in the eggs, one at a time, then the vanilla.
In a medium bowl, combine the flour, baking powder, and salt, stirring well with a whisk. At low speed, add the flour mixture and the 1/2 cup of milk alternately to the butter mixture, beginning and ending with the flour mixture, until just combined.
Alternate adding the flour mixture with the milk.
Scrape the batter into a 9 x 5-inch loaf pan coated with baking spray. Bake the loaf at 350°F for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
Cool the loaf in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and cool it completely on the wire rack.
When the loaf is completely cool, place the powdered sugar in a small bowl. Add the remaining 1 tablespoon of milk and a dash of salt. Whisk the glaze together until it is smooth.
Combine the ingredients for the glaze.
Drizzle it over top of the bread and immediately sprinkle the toasted almonds over the top.
Glaze the loaf and sprinkle it with the almonds.
Let the bread stand until the glaze is set before slicing and serving.
Love in a loaf!
Take care of each other and share love. ~Linda
Almond Loaf Bread (adapted from cookinglight.com) Total Time Required: 1 hour, 5 minutes, Hands-On Time: 15 minutes, Makes: 16 1-slice servings
Ingredients:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2 tablespoons butter, softened
- 2 tablespoons canola oil
- 7 ounces almond paste
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon milk, divided
- 1/4 cup sliced almonds
- 1/3 cup powdered sugar
- dash of salt
Preparation:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast them for 5 – 7 minutes.Set them aside.
Combine the sugar, butter, oil, and almond paste in the large bowl of a stand mixer and beat at medium speed until well combined. Add the eggs, 1 at a time, beating well after each addition, then beat in the vanilla. In a medium bowl, combine the flour, baking powder, and salt, stirring well with a whisk. At low speed, add the flour mixture and the 1/2 cup of milk alternately to the butter mixture, beginning and ending with the flour mixture, until just combined.
Scrape the batter into a 9 x 5-inch loaf pan coated with baking spray. Bake the loaf at 350°F for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging to it. Cool the loaf in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and cool it completely on the wire rack.
When the loaf is completely cool, place the powdered sugar in a small bowl. Add the remaining 1 tablespoon of milk and a dash of salt. Whisk the glaze together until it is smooth. Drizzle it over top of the bread and immediately sprinkle the toasted almonds over the top. Let the bread stand until the glaze is set before slicing and serving.