Almond Quick Bread
Nov
Preheat oven to 350°. Spray a 9x5” loaf pan with baking spray.
Combine flour and baking powder, stirring well with a whisk.
Place granulated sugar, oil and almond paste ingredients in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup almond milk alternately to batter, beginning and ending with flour mixture; beat just until combined.
Scrape batter into prepared pan; sprinkle with sliced almonds. Bake for 50 Minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.
Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.
Place confectioners’ sugar in a small bowl. Add remaining 1 tablespoon almond milk; stir with a whisk until smooth. Drizzle glaze over top of bread; let stand until set.
Question: Must almond milk be used or does that just add more almond to the flavor? Thank you.
It is not necessary to use almond milk. In fact, the recipe says “almond or rice milk”