Lemon Almond Bread
Breads and Muffins
Adapted by Pam / Original by Two Peas & Their Pod
Lemon Almond Bread:
unsweetened almond milk
*buttermilk or regular milk will also work
eggs, room temperature
Lemon Almond Glaze:
fresh lemon juice
*for garnishing bread after glazing
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Whisk together the flour, salt and baking powder in a medium sized bowl; set aside.
In another small bowl, mix the sugar with the lemon zest. Rub the mixture together with your fingers until fragrant and well combined.
Add the lemon sugar to the flour mixture and mix well.
In another large bowl, whisk together the almond milk, oil, eggs, lemon juice, almond extract and vanilla extract until well combined.
Gradually add in the flour mixture to the liquid mixture and stir until combined.
Pour into the prepared baking pan. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean.
Remove from the oven and cool for 15 minutes on a rack before removing from the loaf pan. Allow the loaf to cool completely on the wire rack.
Prepare the glaze
by whisking the powdered sugar, lemon juice and almond extract together until smooth and creamy.
Once the bread has cooled, drizzle the glaze over the lemon almond bread then sprinkle the top with sliced almonds. Cut and serve. Enjoy.
Printed from FortheLoveofCooking.net