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Lemon Almond Bread Recipe


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     Lemon Almond Bread

Category   Breakfast - Brunch
Sub Category   None
Servings   1 loaf cake
Preptime   70 min

1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup sugar
2 tablespoons lemon zest
3/4 cup almond breeze unsweetened almond milk
1/2 cup canola or vegetable oil
2 eggs, slightly beaten
1 teaspoon lemon juice
1 teaspoon vanilla
1 teaspoon almond extract
1 cup powdered sugar
1 1/2 tablespoon lemon juice
1 teaspoon almond extract
3 tablespoon sliced almonds

Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside. 2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside. 3. In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract. 4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack. 6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

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