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 calories
carbohydrate: 60.6 g
cholesterol: 46.5 mg
fat: 16.9 g
fiber: 1.2 g
protein: 4.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 236.8 mg
sugar: 40.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. 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. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

  3. In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.

  4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. 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 15 minutes. Loosen the sides of the bread with a knife. 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, 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.

Recipe Yield

8 servings

Recipe Note

Your family will go nuts over this zesty twist on lemon bread. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

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