Lemon Almond Bread
User Reviews
4.8
Lemon Almond Bread
Description
This bread combines basic baking pantry ingredients like all-purpose flour, baking powder, salt, and sugar with lemon zest rubbed into sugar to release its flavor. Wet ingredients include almond milk (or alternatives), canola oil, eggs, fresh lemon juice, vanilla, and almond extract. The batter is stirred until combined and baked in a greased loaf pan at 350°F for nearly an hour until a toothpick comes out clean.
Once cooled, a glaze made from powdered sugar, lemon juice, and almond extract is drizzled over the bread, which is then garnished with sliced almonds adding crunch and nutty contrast. The bread has a soft crumb with bright, fresh lemon notes balanced by the richness of almond extract.
This loaf is suited for serving sliced with tea or coffee and can be stored for several days or wrapped for gifting. The glaze and almond topping add a visually appealing finishing touch without complicating preparation.
Ingredients
For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup almond milk or buttermilk or regular milk, unsweetened
- 1/2 cup canola oil or vegetable oil
- 2 egg slightly beaten, large
- 1 teaspoon lemon juice fresh
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the lemon glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice fresh
- 1 teaspoon almond extract
- 3 tablespoons almonds for garnishing the loaf, sliced
Instructions
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- 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.
- In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
- 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.
- While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 129mg | 5% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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