Almond Bread With Vanilla Glaze

ByYvonne Pratt 
Almond Bread is a simple-to-make sweet quick bread laced with a light almond flavor and topped with a luscious vanilla glaze. Whip it up in minutes with what you have in your refrigerator and serve it for breakfast, dessert or a snack with coffee or tea.
almond bread on a platter
Jump to Recipe

Delicious and dense Glazed Almond Bread is the perfect treat to make with what you have in your kitchen. And it can be transformed by adding a few extra ingredients! It’s perfect for a last-minute gift! You will love this quick bread recipe!

This lovely quick bread is my favorite to make and share!

Cut a generous slice and slather it with butter. This is the best way to eat it with a cup of coffee in the morning. It tastes amazing!

MY QUICK BREAD STORY

Before I began to like baking, my go-to recipes were quick breads. They are easy to make and I could often find all the ingredients in my refrigerator and pantry. And they always were very successful and delicious!

My grandmother and mother could whip up the yummiest quick breads, especially with overripe bananas! See my Streusel Topped Banana Bread recipe HERE.

I have many favorite quick breads, and like my children, I can’t pick a favorite! However, Almond Quick Bread has the most beautiful flavor and is often a base for making other wonderful quick bread!

This bread has a lovely crumble texture and a golden brown top that is covered with a sweet almond glaze.

WHAT IS A QUICK BREAD

A quick bread is different from yeast or enriched bread. You don’t need to knead! No yeast.

A quick bread uses baking powder and or baking soda as a leaven. The addition of eggs also adds to the rise of this bread that easily comes together.

It is not cake-like but has a denser crumb which makes it perfect to eat along with your favorite drink. Slather butter or jam or honey on it and you will love it! It also is great grilled or toasted too.

INGREDIENTS IN ALMOND SWEET BREAD

Just a few ingredients

  • FLOUR- This is the quick bread’s foundation. Sift the flour to make sure you have no lumps
  • SUGAR- makes this recipe simple and lightly sweet
  • BAKING POWDER- is the rising agent. No messy kneading
  • SALT- don’t forget the salt because it brings out the flavor and sweetness
  • EGGS- adds flavor and rise to the bread
  • MILK- gives this sweet bread moisture
  • VEGETABLE OIL- adds moisture to the bread
  • ALMOND EXTRACT- add a light almond flavor
  • CONFECTIONER’S SUGAR- for the glaze (optional)
  • VANILLA EXTRACT- for the glaze (optional)
  • SLICED ALMONDS- adds crunch

BEST TIPS FOR BAKING SUCCESS

TIPS FOR THE BEST ALMOND BREAD

Here are a few tips to help you make the best and most delicious Almond Bread.

Preheat your oven first.

Use a mixer. Using a handheld whisk will not give you the same successful results.

Mix dry ingredients in a large bowl first. I like to sift them together.

Then mix the wet ingredients together in a large mixing bowl. I like to whip the butter and sugar first until it is light and fluffy in a stand mixer.

Combine the dry ingredients with the wet mixture until just combined.

Make sure to grease your loaf pans well. To ensure easy removal from the pans make slings from parchment paper and put them in the pan before adding the batter.

Use the correct size loaf pans and spoon the batter into a prepared loaf pan.

Fill each pan within an inch of the top of your pan.

Cooking times can vary a bit so use the toothpick test to make sure the center of your cake is done.

When the pan comes out of the oven put it on a cooling rack for 10 minutes until you turn the bread out of the pan. Rest the loaves on a wire rack until they are totally cooled.

Don’t worry if your bread cracks. It’s a normal part of the baking process.

When the bread is completely cooled, make the glaze and drizzle it on the loaf.

MAKING THE GLAZE

  • Mix the confectioner’s sugar and milk together.
  • The glaze should be like thick pancake batter.
  • Cover the top of the quick bread with the glaze.
  • Sprinkle the almond over the top of the glaze.
  • Wait until the glaze is completely set to serve.
Almond Bread is a simple-to-make sweet quick bread laced with a light almond flavor and topped with a luscious vanilla glaze. Whip it up in minutes with what you have in your refrigerator and serve it for breakfast, dessert or a snack with coffee or tea.

THIS IS NOT A YEAST ALMOND BREAD OR A KETO BREAD

There are several other recipes for almond bread but here’s a little help so you are not confused.

  • This Almond Bread recipe is not kneaded.
  • This almond bread is not keto, paleo, grain-free bread, or low-carb bread.
  • It is a sweet treat and delicious and contains sugar and carbohydrates. YUM!

VARIATIONS

With just a little tweaking you can transform almond bread into another delicious sweet bread variation.

WHAT YOU WILL NEED TO BAKE ALMOND BREAD

WHAT SIZE LOAF PANS TO USE

Almond Quick Bread can be made in various size loaf pan

  • This bread makes two 1-pound loaves. The standard 1-pound loaf pan measures 8 1/2 x 4 1/2 x 2 1/2.
  • Almond Bread can be made in 6 mini loaves, perfect for gift-giving. Cooking time will change.
  • And you can also make the batter into 12 mini muffins. Cooking time will change.

STORING AND FREEZING YOUR QUICK BREAD

This Almond Bread gets better and better!

  • At Room Temperature: Store Almond bread wrapped tightly in plastic wrap or in a plastic bag. This quick bread stores for 3-5 days.
  • In The Refrigerator: again wrap it tightly in plastic wrap or in a plastic bag and the Almond Bread will keep in the frig for up to a week.
  • In The Freezer- Almond Bread can be wrapped like above and stored in the freezer for up to 3 months.
  • To thaw bring the loaf to room temperature. Do not microwave.

Nutritional Information:

16 Servings: 317, total fat 10g (14%), saturated fats 2.4 g (12%), Cholesterol 23mg (2.8%), Sodium 172 mg (7%), Carbohydrates 51.5g (19%), Dietary Fiber .09g (3%), Total Sugars 26.7 g, Protein 4.9g, Vitamin 2.9 mcg (10%), Calcium 126mcg (10%), Iron 2 mg (9%), Potassium 251 mg (5%).

Estimated nutrition information is not guaranteed.

ALMOND BREAD INSTRUCTIONS

5 from 1 vote

DELICIOUS ALMOND QUICK BREAD

Print Recipe

Ingredients

For The Quick Bread

  • 4 cups all-purpose flour
  • 2 TBS baking powder
  • 1 tsp salt
  • 2 cups white granulated sugar
  • 2 large eggs
  • 2 cups milk any kind
  • 2/3 cups vegetable oil
  • 1 TBS almond extract

For Glaze

  • 2 cups confectioner's sugar
  • 2-4 TBS milk
  • 1/4 tsp almond or vanilla extract
  • 1/2 cup sliced, toasted almonds

Instructions

Prep For Quick Breads

  • Preheat the oven to 350 °.
  • Grease two 1-pound loaf pans and make parchment paper slings for each pan and set aside

For The Quick Bread

  • Sift the dry ingredients into a large bowl and set aside.
  • In a mixer, add the eggs and sugar. Mix on medium-high until incorporated and a light yellow color, about 3 minutes
  • Mix the dry ingredients into the wet ingredients, adding a third at a time.
  • Mix until just combined.
  • Pour half of the batter into each of the pans.
  • Bake for about 50 minutes, until a toothpick inserted in the center of the loaves, comes out clean.
  • Remove the pans from the oven to a wire rack. Cool for 15 minutes and remove the Almond Quick Bread from the pans and pull off the parchment slings.
  • Cool completely on a wire rack.

For The Glaze Drizzle

  • Mix 2 cups of confectioner's sugar with 2 TBS of milk in a medium bowl. Add more milk if the glaze is too stiff.
  • Stir in the extract to the glaze.
  • The glaze should look like thick pancake batter.
  • Drizzle the glaze on the top of the bread until it is completely covered.
  • Sprinkle the almonds over the top of the bread.
  • Let it sit until the glaze has hardened.
  • Cut and enjoy!
Servings: 8 people per loaf

FAQs ABOUT ALMOND QUICK BREAD

Yes! The top of the bread bakes quicker than the inside. So when the inside starts to bake it rises and cracks the top. Think of it as a very pretty individual part of your bread.

Although the top crust of your bread has cooked the inside was not done and could not support the top of your quick bread. Make sure you do the toothpick test so you can be sure your bread is done.

There is no yeast in a quick bread, so it is quick to make. The baking powder is the leaven in this bead and gives it rise. The eggs and milk also help too.

almond quick bread pin
Hugs and Blessings,

Yvonne

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. Sounds delicious! How many eggs?

    Reply

  2. How many eggs for the almond bread?
    Thanks and Merry Christmas!

    Reply
  3. Jan Moran says:

    Hello Yvonne, I love your updated picture! I think you are beautiful and look years younger! You are an inspiration for those of us who haven’t suck with WW…BRAVO!

    Merry Christmas!
    Your friend Jan from Draper Utah

    Reply

    1. Oh, how pictures can be deceiving! I’m a huge work in progress. Thanks Jan! Merry Christmas.

      Reply

  4. I love almond flavoring and will give this a try sometime. Today I’m making our family’s traditional Christmas braided bread (bakes more like a danish) with an almond filling that is to die for! The great thing is it makes 6 loaves – enough to share but so hard to. The question is who will the lucky recipients be?

    Reply

  5. Merry Christmas Yvonne & thank you so much for all the delicious recipes you post!! I know I can count on them being yummy ? I made the almond quick bread & gave a loaf to our neighbor & we enjoyed the other one. It didn’t disappoint & was delicious!!!

    Reply

  6. 5 stars
    Yvonne,
    This was delicious. I had to make some high altitude adjustments and it came out perfect. I also added dried cherries/chopped as i love cherry flavors with Almonds. It was amazing. Thank yo for this, it is a keeper.

    Kerri
    Denver

    Reply

    1. The addition of dried cherries works so well with almonds. I’ll have to try that. Thanks for the tip.

      Reply

  7. Hi Peg, I guess you did not read the entire recipe. The complete recipe is at the bottom of the post. Look again!

    Reply