Vanilla Almond Breakfast Loaf
Prep
15 minutes
Cook
60 minutes
Servings
10
Kcal
245
* 2 cups all-purpose flour
* 1 cup granulated sugar
* 1/2 cup unsalted butter, softened
* 1 cup milk
* 2 large eggs
* 1 tablespoon vanilla extract
* 1 teaspoon almond extract
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup sliced almonds
* 1/2 cup Greek yogurt (optional)
* Powdered sugar for dusting (optional)
1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, milk, vanilla extract, and almond extract to the mixture and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the sliced almonds and Greek yogurt if using, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove from the oven and allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Optional: Dust the cooled loaf with powdered sugar before serving.
