Almond-Infused Quick Bread Makes 2 loaves
1-2 tsp almond extract (to taste for stronger almond flavor) 1 – 1 ½ cups chopped or slivered almonds ½ tsp vanilla extract
1 cup granulated sugar 3-4 large eggs 3 cups flour (divided: 1 cup + 2 cups) ¾ cup oil or melted butter, cooled
This recipe makes a moist, nutty, subtly sweet quick bread with great almond flavor—perfect for breakfast, snacking, or dessert. The method is simple (no mixer needed if you prefer by hand), and it bakes up tender with a nice crust. Preheat oven to 350°F (175° C).Prepare two standard loaf pans (9x5-inch or similar) by lightly coating them with butter or oil (or use nonstick spray) or for easy release, line with parchment paper. In a large mixing bowl, combine sugar, eggs and one cup of flour in large mixing bowl. Mix well by hand or use an electric mixer on medium speed until smooth and creamy. Gradually stir in the oil or melted (and cooled) butter until fully incorporated and the mixture is smooth. Add the remaining 2 cups of flour, almond extract, vanilla extract and almonds. Stir gently but thoroughly, the batter will be thick. Divide the batter evenly between the two prepared loaf pans, spreading evenly. If desired, sprinkle a few extra almonds on top for crunch and presentation. Bake for ~30 minutes, or until the top is golden and edges pull slightly from the sides. Remove from the oven and let cool in pans for 5-10 minutes. While still warm, carefully turn out onto a wire rack to cool completely. Slice as needed—it’s delicious warm with butter!
Butterscotch Walnut Blondies
1 cup vegetable oil 2 cups brown sugar 3 eggs 3 tsp vanilla
3 cups flour 1 ½ tsp salt 1 cup chopped walnuts 8-12 oz butterscotch chips
Preheat oven to 350°F (175° C). Prepare two 9X13-inch baking pans by lightly coating with butter (or vegetable oil/nonstick cooking spray for easy release). Set aside. In a large mixing bowl (or the bowl of an electric stand mixer fitted with the paddle attachment), combine the vegetable oil, sugar, eggs, and vanilla. Beat on medium speed until the mixture is smooth, creamy, and well blended (about 1–2 minutes). Gradually add the flour and salt to the wet ingredients, mixing on low speed (or stirring by hand) until just combined—don’t overmix. Fold in about half of the walnuts and butterscotch chips until evenly distributed throughout the batter. Divide the batter evenly between the two prepared pans, spreading it into an even layer with a spatula. Sprinkle the remain- ing butterscotch chips and walnuts generously over the top of the batter in each pan (this gives that perfect melty, nutty finish). Bake for ~ 25 minutes or until the edges are set and lightly golden (a toothpick inserted in the middle should come out with a few moist crumbs—don’t overbake for that signature gooey texture!). Remove from the oven and let cool slightly in the pans (5–10 minutes). While still warm, slice into bars or squares for clean cuts. Yum. Yum.
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