Vanilla Almond Loaf


  1. In medium bowl stir together cookie crumbs, flour, brown sugar, baking powder, baking soda and salt.
  2. In small bowl combine egg, milk, oil and almond extract. Add to dry ingredients all at once. Stir until just combined.
  3. Finely chop ½ cup of almonds. Fold chopped almonds into crumb mixture.
  4. Spread in greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining almonds.
  5. Bake at 350°F about 45 minutes or until toothpick inserted in center comes out clean.
  6. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely.
  7. 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.


  • 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)