Almond Loaf
Submitted by ironman117
Quick almond bread made with biscuit mix, layered with cinnamon-almond streusel. Sweet loaf with almond extract and dual extract flavoring throughout.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minBiscuit mix forms a quick bread base that comes together in minutes without yeast or kneading.
Half the batter gets poured into the pan, sprinkled with cinnamon-almond mixture, then topped with remaining batter and more almond topping.
This creates beautiful swirls of sweet spice running through the sliced loaf, perfect for breakfast or afternoon tea.
Baking Tips
- Cut cold margarine into the biscuit mix using a pastry cutter or two knives
- Don’t overmix the batter as lumps are fine and overmixing makes the bread tough
- Divide streusel evenly between the two layers for balanced flavor
- Test doneness with a wooden pick as overbaking will dry out the quick bread
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour bottom of loaf pan.
Mix baking mix, flour and sugar; cut in margarine until mixture resembles cornmeal.
Stir almonds and cinnamon into ½ of the margarine mixture in small bowl; rese rve.
Stir eggs, milk, vanilla and almond extract into remaining margarine mixture.
(Batter will be lumpy.) Pour about half of the batter into pan; sprinkle with half of the almond mixture.
Pour remaining batter into pan; sprinkle with remaining almond mixture.
Bake until wooden pick inserted in center of loaf comes out clean, 40 to 45 minutes.
Cool 5 minutes.
Loosen sides of loaf pan; remove from pan.
Cool completely before slicing.
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