Almond Joy Bread

I am a complete sucker for carbs.  I could eat pasta, bread, etc (and of course chocolate))  and totally go without meat. That being said, here is a recipe that includes two of my most important food groups. I apologize in advance for only having a picture of the bread in the pan.  Once I removed them, let them cool and sliced into it….it was downhill.  Meaning I and the boys ate it before I remembered I needed to take an after picture.

Oven:  350   Bake Time: 1 hour to 1 hour 10 minutes   Yield:  2 loaves

Ingredients:

Bread:

  • 4 eggs
  • 2 c sugar
  • ¾  c canola oil
  • ¼ c melted butter
  • 1 t vanilla
  • 1 t coconut extract
  • 3 c all-purpose flour
  • ½ t baking soda
  • ½ t baking powder
  • ½ t salt
  • 1 c buttermilk (I use the powdered buttermilk found in the baking isle)
  • 1 c sweetened coconut
  • ½ c raw almonds, chopped (Note: I did not have any on hand and it still turned out!)
  • 1 c chocolate chips

Coconut Glaze:

  • 1 c sugar
  • ½ c water
  • 1 T unsalted butter
  • 1 t coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed below.

Directions:

  • Combine the first 6 ingredients into the bowl of an electric mixer.
  •  Using the paddle attachment,  beat ingredients on medium speed for 2 minutes.
  • In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
  • Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.
  • Fold in coconut, chocolate chips and almonds.
  • Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hour to 1 hour 10 minutes (minis take only about 10 minutes less).
  • Remove from oven and place on rack to dry.
  • While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze(recipe above) into the holes.
  • Finish glazing cake by taking a pastry brush and brushing on remaining glaze(as much or as little as you would like).

Recipe Adapted from Culinary Concoctions by Peabody

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