Almond Bread

When I saw the cover of the current issue of Cooking Light (October 2012) I was in love.  Quick breads are my absolute favourite.  Not only are they quick, they aren't fussy to make, and are almost always delicious.  While I was drooling over the Walnut Streusel Bread featured on the cover, I found this recipe for almond bread.  Since I had almond paste in the cupboard from a recent Daring Bakers challenge that never quite got finished (hangs head in shame), I preheated the oven and got mixing.  Thankfully this quick bread was indeed quick because this cold has my energy at an all-time low.

Almond Bread

Adapted from Cooking Light

1.5 cups all-purpose flour

1.5 tsp baking powder

Half a teaspoon salt

2/3 cup white sugar

2 tbsp canola oil

2 tbsp butter

7 oz almond paste

2 large eggs

1 tsp vanilla

1/2 cup milk

1/4 cup chopped raw almonds

For glaze

1/3 cup icing sugar

1 tbsp milk

In stand mixer, combine sugar, butter, oil and almond paste.  Beat on medium speed for a couple of minutes, until well mixed and light (mine didn't totally get creamy...).  Beat in eggs, one at a time.  Add vanilla and stir to combine.  On the lowest speed, add in the salt, baking powder and half a cup of flour.  When the flour is mixed in, add half of the milk, repeating until all are just mixed together.  Scrape batter into a prepared 9x5 inch loaf pan (I spray with PAM, then flour, then parchment-line, I was notorious for sticking loaves, not anymore), sprinkle with chopped almonds and bake in a preheated 350 degree oven for 50 minutes.  Allow the bread to cool in pan for 10 minutes, then remove and drizzle with glaze that you make by stirring the icing  sugar and milk together.  

Enjoy on a rainy afternoon with a cup of tea and your favourite magazine.