Lemon almond bread

From Two Peas and Their Pod

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It’s playdate time! I love making quick breads for play dates. They are always a hit, can be made a day or two ahead, and can be put together in a snap. Yeast breads take longer, and while delicious, they are often best on the first day – not always practical for a morning gathering. This lemon almond bread is diary free (due to allergies of the group, this is a requirement). It’s perfectly refreshing for a spring morning (or lunch, or afternoon, or dinner, or dessert…). It’s both tart and sweet, with a hint of nutty almond. Yum. I had to stop myself from eating the whole thing the day before, it’s that luscious. I served this bread with homemade gummies, breakfast cookies, and bananas. This bread was by far the favorite – and Myla and I polished it off before the day was over, to the dismay of my lemon loving husband. You really must make this bread, it’s the perfect treat to get you in the mood for spring. Just try not to inhale it all at once, but if you do, no judgement from me.

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Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

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In a large bowl, whisk together the flour, salt, and baking powder.

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In a small bowl, combine sugar and lemon zest.

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Rub together with your fingers until fragrant.

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Whisk into the flour mixture, and set it aside

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In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.

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Slowly add the wet ingredients to the dry ingredients.

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Stir until combined.

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Pour batter into prepared loaf pan.

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Bake for 55-60 minutes, or until toothpick comes out clean.

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Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

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While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth.

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Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

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Yield: One loaf

Ingredients

For the bread:

1 1/2 c all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 c granulated sugar

2 T lemon zest

3/4 c unsweetened almond milk

1/2 c canola or vegetable oil

2 large eggs, slightly beaten

1 tsp fresh lemon juice

1 tsp vanilla extract (make your own!)

1 tsp almond extract

For the lemon glaze:

1 c powdered sugar

1 1/2 T fresh lemon juice

1 tsp almond extract

3 T sliced almonds, for garnishing the loaf

Directions

Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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