Lemon Almond Bread

Original Recipe HERE
This stuff was so good.  The lemon zest and juice made all the difference, and the tartness complimented the mild almond flavor well.  It is definitely a dessert bread, though I disregarded that fact and had it with every meal (and in between meals).
My only complaint is that there wasn't a taste of glaze in every bite.  I'd like to make this in muffin form in the hopes of rectifying that minor flaw.

* For the bread:
1-1/2 cups all-purpose white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup white sugar
2 Tablespoons lemon zest
3/4 cup unsweetened almond milk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
* For the lemon glaze:
1 cup powdered sugar
1-1/2 Tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing [I did not use]
(1) Preheat oven to 350° F. Grease a 9x5" loaf pan
(2) In a large bowl, sift together flour, salt, and baking powder.
(3) In a small bowl, combine sugar and lemon zest. Rub together with fingers until fragrant.
(4) Whisk sugar into the flour mixture.
(5) In a medium bowl, combine almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
(6) Add wet ingredients to dry ingredients. Stir until combined; pour batter into loaf pan.
(7) Bake for 55-60 minutes, or until toothpick comes out clean.
(8) Place the loaf on a cooling rack; cool for 15 minutes.
(9) Loosen the sides of the bread with a knife; remove loaf from pan. Let cool completely on wire rack.
(10) Meanwhile, combine powdered sugar, lemon juice, and almond extract in a small bowl. Whisk until smooth. Drizzle glaze over bread. Sprinkle sliced almonds over the bread if desired.
Kid Participation:
* Measure dry ingredients
* Sift dry ingredients
* Lemon-ify sugar
* Measure wet ingredients
* Stir batter
* Whisk glaze
* Sprinkle almonds

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