Almond Breakfast Bread
Start your morning on a sweet and nutty note with this irresistible Almond Breakfast Bread, a perfect blend of hearty, tender texture and aromatic almond flavor. Made with rich almond extract, golden slices of almonds, and a delicate vanilla undertone, this quick bread recipe offers a satisfying homemade twist on your typical morning fare. Topped with a glossy powdered sugar glaze and a sprinkle of crunchy almonds, each slice feels indulgent yet comforting. With just 15 minutes of prep time and a simple mix-and-bake process, this 9x5 loaf is ideal for busy mornings, brunch gatherings, or a midday snack. Serve it with coffee or tea for a cozy treat, and enjoy its moist, buttery crumb that stays fresh for days. Whether you're an almond lover or looking for an easy baked good to impress, this Almond Breakfast Bread is the perfect way to brighten your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 1 teaspoons Almond extract
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups Milk
- 0.5 cups Sliced almonds
- 2 tablespoons Powdered sugar
- 1 teaspoons Milk (for glaze)
- 2 tablespoons Sliced almonds (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and melted butter. Whisk until smooth.
Add the almond extract, vanilla extract, and eggs to the butter-sugar mixture. Whisk until fully incorporated and smooth.
Slowly stir in the milk, alternating with the dry ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the 0.5 cups of sliced almonds into the batter using a spatula.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To make the glaze, combine the powdered sugar and 1 teaspoon of milk in a small bowl. Stir until smooth.
Drizzle the glaze over the cooled bread and sprinkle the 2 tablespoons of sliced almonds on top for garnish.
Slice and serve the Almond Breakfast Bread at room temperature. Store leftover bread in an airtight container for up to 3 days.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 22.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
