I was looking forward to making the Almond Pudding Loaf. I love having a nice, sweet breakfast bread in the house. My daughter is in her teen years and it is difficult getting her to eat breakfast before she leaves for school. Having a bread around, she can grab a slice and eat it on the go. I had high hopes for this bread.
The recipe was very easy to whip together. I baked it for 50 minutes and it was completely done inside. The glaze comes together very easily. The rum extract gives it a little punch and an upgrade from a basic glaze.
Unfortunately, the loaf is a bit dry and heavy. The flavor is nice, the almonds give a nice crunch. But you will definitely need some coffee or milk to wash it down with.
Ultimately, I do not think I will be making this again.
ALMOND PUDDING LOAF
1 1/3 Cups Toasted and Finely Chopped Almonds
2 ½ Cups Bisquick Baking Mix
14 Cup Granulated Sugar
1 Package (3.4 Ounces) Vanilla Instant Pudding
2/3 Cup Milk
¼ Cup Vegetable Oil
4 Eggs
CREAMY GLAZE
1 Cup Powdered Sugar
1 Teaspoon Rum Extract
1 to 2 Tablespoons Milk
Heat oven to 350 degrees. Generously grease loaf pan, sprinkle with 1/3 cup of almonds; coating bottom and sides.
Beat remaining ingredients, except glaze, in a mixer on low speed, scraping down sides. Beat on medium speed for 3 minutes. Pour into prepared loaf pan. Baked for 50 to 55 minutes. Immediately remove from pan. Cool completely on wire rack. Spread top with Creamy Glaze.
To make glaze, combine ingredients and stir until smooth.
Comments