I know this isn’t really lemon season but maybe like 5:00 – it is somewhere! I e-mailed myself this recipe a while ago and yesterday realized I had all the ingredients so thought, “why not?” and voila, we have delicious Lemon Almond Bread to enjoy throughout a cold gloomy week. Nothing brings a little sunshine in like some lemon goodness and when paired with almond, it’s even better.
These would also make nice little gifts if you’re looking to spread some homemade love this Christmas season.
Lemon Almond Bread
from Two Peas & Their Pod
makes 1 loaf
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup unsweetened almond milk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing the loaf
What To Do
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.
So obviously, I divided the batter into 4 mini loaf pans – pan size 5.5″ x 3″ and 2″ tall.
Baking time for me was 30 minutes.
I made half of the lemon glaze recipe and that was plenty. I drizzled a little on top of the almond slivers too.
These little loaves of bread are perfect for breakfast, snacks or dessert. I love the burst of lemon and crunch of the almonds. The two really go nicely together. I had not tried pairing lemons and almonds together before but I certainly will again now that I know how wonderful it is!
I hope you have a great week! If life gives you lemons, strike back with some almonds and turn something sour into something sweet!