Lemon Almond Bread recipe
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Ingredients
- 1 ½ cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 cup granulated sugar 2 tablespoons lemon zest ¾ cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend ½ cup canola or vegetable oil 2 large eggs, slightly beaten 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup powdered sugar 1 ½ tablespoons fresh lemon juice 1 teaspoon almond extract 3 tablespoons sliced almonds for garnish
Nutrition Info
- 409.8 caloriescarbohydrate: 60.6 gcholesterol: 46.5 mgfat: 16.9 gfiber: 1.2 gprotein: 4.6 gsaturatedFat: 1.5 gservingSize: -sodium: 236.8 mgsugar: 40.8 gtransFat: : -unsaturatedFat: : -
Directions Lemon Almond Bread
Directions
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Preheat oven to 350 degrees 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, 1 teaspoon 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, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.