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Cake or bread? Who cares--it's heavenly!

I came across this recipe for what can be either a breakfast bread, like banana bread, or a rather elegant dessert, especially if you like tea instead of coffee. Lemon always seems to go with tea, and a lemon-flavored breakfast or tea bread can be divine.

I notice that this recipe does not contain sliced or chopped almonds although it has a nice almond flavor. I appreciate that because embedding little hard objects in bread, cakes and cookies is something that I find annoying. I don't like the feeling that I can't bite down without dislodging a filling or something, and end up at the dentist.

So put the almond flavor in the bread with almond milk and extract, and sprinkle the top with pretty sliced almonds that will be held in place by the lemon glaze. Once put together, this will be a major addition to your repertoire as a cook, and perhaps even a signature dish.

LEMON ALMOND BREAD

Ingredients:

For the bread:

1-1/2 cups organic all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1 cup organic granulated sugar
2 Tablespoons organic lemon zest
3/4 cup unsweetened almond milk such as Almond Breeze or Silk
1/2 cup neutral-flavored organic vegetable oil
2 large organic eggs, slightly beaten and at room temperature
1 teaspoon fresh organic lemon juice
1 teaspoon organic vanilla extract
1 teaspoon organic almond extract

For the lemon glaze:

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

Preheat your oven to 350 degrees. Spray an 8-1/2 by 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 the sugar and lemon zest. Rub them together with the back of a spoon until they are fragrant. Whisk this into the flour mixture and set aside.

In an electric mixer bowl, beat together the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.

Slowly add the dry ingredients to the wet ingredients. Fold until the batter is just combined. Pour the batter into the prepared loaf pan.

Bake for 55-60 minutes, or until it tests done. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife and remove the loaf from the pan. Cool completely on a wire rack and turn out to a serving plate.

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

Be sure you have allowed the lemon bread to cool completely before you glaze it, or else the glaze will melt and sink into the bread. You'll need the help of the glaze to adhere to the sliced almonds.

As I mentioned above, those who prefer tea to coffee will find that this bread goes especially well with an afternoon tea, or for dessert.