Almond Sweet Bread

Now, I wonder how long it'll actually last...this bread is SOOO good!

Now, I wonder how long it’ll actually last…this bread is SOOO good!

Creaming the butter and sugar

Creaming the butter and sugar

Beating in the eggs and almond extract. Chopped almonds waiting to be incorporated

Beating in the eggs and. Chopped almonds waiting to be incorporated

I forgot to take the pic BEFORE I put these in to bake but whatever...here they are as they begin to bake...

I forgot to take the pic BEFORE I put these in to bake but whatever…here they are as they begin to bake…

A closer look...I like to show a lot of detail

A closer look…I like to show a lot of detail

Almond Sweet Bread

1 1/3 Cups Butter, softened

2 1/2 Cups Sugar

6 Eggs

1 Cup Sliced Almonds, toasted & finely ground

2/3 Cup sliced Almonds, toasted & coarsely chopped

1 tsp Almond Extract

1/4 tsp Cinnamon

2 2/3 Cups All-Purpose Flour

2 tsp Baking Powder

1. Preheat oven to 325°F. Coat 3 8-inch loaf pans with non stick spray.

2. I a large bowl, cream butter and sugar with a mixer til light & fluffy. Beat in eggs, one at a time, til well combined. Fold in the finely ground almonds, almond extract and cinnamon. Blend in the flour and baking powder.

3. Sprinkle the coarsely chopped almonds into the bottoms of the loaf pans.

4. Spoon the batter over the almonds. Bake for 55-60 minutes or til a toothpick inserted in the center comes out clean.

5. Then you can either cool (and serve) them in the pans or, if you prefer, cool them in the pans 10 minutes. Then, loosen the edges with a knife and turn them out onto a wire rack to cool completely.

*Can be served plain or with a dollop of Cool Whip or a dusting of confectioner’s sugar.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Leave a Reply