Posted in recipes, Uncategorized

Almond Pudding Loaf

1 1/3 cup toasted and finely chopped whole natural almonds

2 1/2 cup (Bisquick) baking mix

1/4 cup sugar

1 package (3 3/4 oz) vanilla instant pudding or pie filling

2/3 cup milk

1/4 cup vegetable oil

4 eggs
Heat oven to 350 degrees, generously grease loaf pan, 9x5x3 inches; sprinkle 1/3 cup of almonds over the bottom and sides, pressing if necessary. Beat remaining almonds and remaining ingredients in a large mixer bowl on low speed, scraping bowl occasionally, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Immediately remove from pan. Cool completely on wire rack. Spread with creamy glaze.

Creamy Glaze:

Beat 1 cup powdered sugar, 1 teaspoon rum extract, or almond extract or vanilla and 1 to 2 tablespoon milk until smooth and of desired consistency

High Altitude Directions(3500 to 6500): Heat oven to 375 degrees. Decrease baking mix to 2 cups and 1/2 cup all-purpose flour. Omit sugar. Increase milk to 3/4 cup plus 2 tablespoons. Beat on medium speed 1 minute.
Bake 45 to 50 minutes.

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Author:

Chef and Chocolatier maker, who loves to share and swap recipes.

2 thoughts on “Almond Pudding Loaf

  1. Pingback: Celeste Heryford

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