Almond Quick Bread, Really Almond-y.

Cafe Drake HRV heavily adapted this recipe from that essential kitchen tome, The Fannie Farmer Cookbook. The original recipe, Peanut Butter Bread, became so much richer, and more unusual in flavor, when we substituted almond butter, added almond milk and spiced things up a bit.

Begin by preheating the oven to 350 degrees F. if using one regular size loaf pan, or to 325 degrees F. if following our lead and dividing the batter (dough) between two or three smaller loaf pans. Oil the pan(s) very well with cooking spray and set aside. In a large mixing bowl combine 2 cups all-purpose flour, 1/2 cup sugar, 2 t. baking powder, a large pinch of ground cinnamon, a small pinch or two of ground nutmeg and 1/4 t. salt. Mix well and then add 3/4 cup almond butter (smooth or crunchy, salted or not), 1 cup almond milk (vanilla or plain) and 1 beaten egg. Stir until the ingredients have all been combined. The dough will be thick and the stirring tough but persevere! 

Spoon into the pan(s) and smooth out the tops as much as possible. Banging the pans firmly on the counter will also help the dough to settle more evenly. Bake for 40-50 minutes or until a toothpick inserted in the center of a loaf comes out relatively clean. Begin checking at the 40 minute mark as this bread tends to dry easily.

When done remove from oven and cool on a wire rack for at least 5 minutes before slicing. The bread can be frozen for up to three months or so and is excellent alongside coffee or tea. We often toast thin slices in the oven and then lightly drizzle with honey.


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