Bread Machine Almond Bread

This is the rare bread machine recipe that runs on the quick-bread cycle instead of the standard yeast cycle. There’s no proofing, no kneading; baking powder does all the lifting while the machine handles the mixing and baking unattended. The whole job is dumping ingredients in and pressing start.

The sliced almonds toast lightly during the bake, giving every slice a buttery nutty crunch and adding visible texture against the pale crumb. Going whole-almond instead of almond flour keeps that contrast intact.

Three quarters of a cup of oil sounds like a lot, but it’s what keeps a quick bread tender and moist for days. Bread machine breads can run drier than oven-baked versions because of the smaller air pocket above the loaf, and the extra fat compensates.

Use the quick bread or cake cycle on your machine, not the standard bread cycle. The standard cycle assumes yeast and includes punch-down and rise phases that will ruin a baking-powder batter.

Kitchen Tips

• Lightly grease the bread pan paddle so the loaf releases cleanly. Quick breads stick more than yeast breads do.
• Stir the batter once after the machine starts mixing if your machine doesn’t fully incorporate ingredients on the cake cycle. Check for dry flour pockets at the corners.
• Cool the loaf in the pan for 10 minutes, then turn out onto a rack. Slicing warm gives you a crumbly mess; fully cooled gives you clean slices.
• Wrap leftover slices tightly in plastic. The loaf stays moist for 3 to 4 days at room temperature.

Variations

• Add 1 teaspoon almond extract along with the vanilla for a deeper almond flavor that comes through against the nuts.
• Stir in ½ cup dried cranberries or chopped apricots for a fruit-and-nut version.
• Swap a third of the flour for whole wheat for a heartier, less sweet loaf.