This almond bread is perfect toasted up for breakfast, or next to a glorious cup of tea for an afternoon snack. We love the extra boost...
One thing I love to bake for a quick breakfast, brunch, or snack is different varieties of breads. A few of my favorites include strawberry and banana bread. This past month though we added a new favorite to our list, Almond Bread.
As soon as this delicious bread was pulled out of the oven, my son was eyeing it. I could see him coming up beside me ready to instantly grab a piece of bread. Luckily, I was standing there, because he would have been fooled and had a throbbing hand if he had grabbed that fresh-out-of-the-oven bread. After it cooled a bit, he could not stay out of it!
I decided to adapt a version of Almond Bread from Cooking Light that I was able to make either gluten filled or gluten free. It’s totally up to you!
The key ingredient in this bread is the almond paste. The almond paste actually took me quite a while to find at the store, it is in the baking aisle and at my store it was near the coconut oils. This was actually my first time using almond paste in a recipe; it acts as filler to the bread.
After purchasing the almond paste, I learned that it is also easy to make at home too if you prefer a homemade version.
I also decided to adapt the recipe a bit and add slivered almonds to the batter as well as the top of the bread. The slivered almonds gave it texture and added a new element.
This bread would make the perfect edition this summer season for a treat before heading off on a summer adventure. It could also be stored easily to take with you if you are heading off on vacation, a tasty treat for road trips!
I’ll warn you too, when I make this bread, it only lasts maybe a day around our house, and that’s if I’m lucky.
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