Friday, May 9, 2014

Lemon Almond Bread

This super moist and delicious Lemon Almond Bread is so full of flavor, it becomes moist from using Almond Milk, and it has a burst of lemon and almond. Then smooth and flavorful lemon glaze then topped with sliced almonds. If anyone knows me, I am a huge lemon lover. I have 1 lemon per day in my water. And anytime I can bake, cook or anything lemon, I love it...Enjoy!!!

Ingredients For The Bread:

1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup Almond Breeze Unsweetened Almond Milk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
Ingredients For The Lemon Glaze:

1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing the loaf


1. Preheat oven to 350 degrees then spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, salt, and baking powder. Then in a small bowl, combine sugar and lemon zest. Using the back of a spoon press the lemon zest and sugar together until combined well. Whisk into the flour mixture. Set aside.
3. In a medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract and whisk until combined.
4. Slowly add the wet ingredients to the dry ingredients. Stir until combined and do not over mix then pour batter into prepared loaf pan.
5. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 30 minutes. Using a knife loosen the bread from the sides then carefully remove loaf from pan. Let cool completely on wire rack.
6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract and whisk until smooth. Drizzle the glaze over the lemon almond bread and sprinkle sliced almonds over the bread. Cut and Enjoy!!!!

recipe from:

recipe from:

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