Vanilla Almond Loaf
Vanilla Almond Loaf
Directions
- In medium bowl stir together cookie crumbs, flour, brown sugar, baking powder, baking soda and salt.
- In small bowl combine egg, milk, oil and almond extract. Add to dry ingredients all at once. Stir until just combined.
- Finely chop ½ cup of almonds. Fold chopped almonds into crumb mixture.
- Spread in greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining almonds.
- Bake at 350°F about 45 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely.
- In small bowl stir together powdered sugar and vanilla. Stir in enough milk (2 to 3 teaspoons) to make of drizzling consistency. Drizzle over loaf.
Ingredients
- 1/4 tsp almond extract
- 3/4 cup almonds, (slivered, toasted, divided)
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup flour, all-purpose
- 1 1/2 cups Heritage Ovens® Wafers, Vanilla, (finely crushed, about 38 cookies)
- 2/3 cup Nature's Best Dairy® Milk
- 2-3 tsp Nature's Best Dairy® Milk
- 2 tbl oil, vegetable
- 1/8 tsp salt
- 1/3 cup sugar, brown, (firmly packed)
- 1/2 cup sugar, powdered, (sifted)
- 1 West Creek® Egg(s), Medium, (beaten)