Almond Bread

Almonds are not true nuts but are actually seeds of the almond tree. They are highly nutritious and a good source of healthy fats.

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Almond Bread

Cooking Method: Baking Cuisine: International Courses: Bakery, Breakfast, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 50 min Rest Time 30 min Total Time 1 hr 40 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1 cup Almond flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Almond extract
• ¹⁄₂ cup Milk
• ¹⁄₄ cup Sliced almonds
• for dusting Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
3. In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle sliced almonds on top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
8. Once cooled, dust with powdered sugar before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.