Dutch Almond Crumb Loaves
Indulge in the sweet, nutty charm of Dutch Almond Crumb Loaves, a comforting baked treat that's equal parts moist and crumbly. Perfect for breakfast or an afternoon snack, these loaves feature a soft, buttery base infused with pure almond extract and topped with a golden streusel made from sliced almonds, brown sugar, and a hint of cinnamon. The irresistible crumb topping adds a delightful crunch to every bite, while the option to dust with confectioners' sugar gives a delicate, bakery-style finish. Ready in just over an hour, this recipe yields two 8x4-inch loaves, making it ideal for sharing or freezing. Whether paired with coffee or enjoyed on its own, these almond crumb loaves are a must-try for almond lovers and home bakers alike.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter (cold and cubed)
- 2 large Eggs
- 0.75 cup Whole milk
- 1 teaspoon Pure almond extract
- 0.5 cup Sliced almonds
- 0.25 cup Brown sugar (light or dark)
- 0.5 teaspoons Cinnamon (ground)
- 2 tablespoons Confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans or line them with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
In a separate small bowl, beat together the eggs, milk, and almond extract until well combined.
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
In a medium bowl, prepare the crumb topping by combining the sliced almonds, brown sugar, ground cinnamon, and 2 tablespoons of the prepared flour mixture. Sprinkle evenly over the top of each loaf.
Bake the loaves in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the tops of the loaves with confectioners' sugar before serving.
Slice and serve as a delightful breakfast or snack option, either plain or with a side of butter or jam.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 567.6 g | 206% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 276.9 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 635 mg | 49% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1413 mg | 30% | |
*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.
