Almond Loaf
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
firm |
|
| ½ | cup |
almonds
sliced |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
firm |
|
| 118 | ml |
almonds
sliced |
|
| 5 | ml |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour bottom of loaf pan.
Mix baking mix, flour and sugar; cut in margarine until mixture resembles cornmeal.
Stir almonds and cinnamon into ½ of the margarine mixture in small bowl; rese rve.
Stir eggs, milk, vanilla and almond extract into remaining margarine mixture.
(Batter will be lumpy.) Pour about half of the batter into pan; sprinkle with half of the almond mixture.
Pour remaining batter into pan; sprinkle with remaining almond mixture.
Bake until wooden pick inserted in center of loaf comes out clean, 40 to 45 minutes.
Cool 5 minutes.
Loosen sides of loaf pan; remove from pan.
Cool completely before slicing.
