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Almond Tea Bread

August 17, 2011

Some friends and I recently had an old-fashioned afternoon tea with cucumber sandwiches and other traditional accompaniments, and this sweet quickbread was my contribution to the festivities. Unlike the herb and scallion bread I posted last week in which the butter is melted before mixing, this dough is mixed like a cake batter or cookie dough in which softened butter is creamed with sugar before adding the dry ingredients. The texture of the finished bread is very smooth and cake-like, not crumbly and biscuit-like as in the herb and scallion bread.

This recipe is a flavor variation on a lemon tea bread recipe from the ATK Family Baking Book – I love almonds and I have probably made this variation more often than the original recipe! One of these days when I’m feeling ambitious I’ll try to modify this to make coconut bread, another of my favorite flavors.  The several times I’ve made it, the bread has always turned out nice and moist and I’ve never found that it needs butter or other accompaniment. Perfect for a quick afternoon snack!

Almond tea bread

Makes one 8-inch loaf

Ingredients

  • 1 3/4  cups (8 3/4 ounces) all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon salt
  • 8  tablespoons (1 stick) unsalted butter, softened
  • 1 1/3  cups (9 1/3 ounces) sugar
  • 3  large eggs
  • 1  teaspoon almond extract
  • 1/4  cup whole milk
  • 1/4  cup sliced almonds

Directions

  1. Adjust oven rack to middle position and preheat to 325 degrees F. Grease and flour an 8.5-by-4.5-inch loaf pan and line the bottom with parchment paper.
  2. Whisk flour, baking powder, and salt together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the almond extract, then beat in the flour mixture and milk until just combined, about 20 seconds (do not overmix).
  3. Scrape the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the top of the loaf. Bake until golden brown and a toothpick inserted in center comes out with just a few crumbs attached, 65 to 75 minutes, rotating pan halfway through baking.
  4. Let loaf cool in pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

2 comments

  1. Looks lovely…great crumb texture on the loaf!
    Looks very nicely baked!
    Gold star for you! Xxx


    • Thank you so much! :-D



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