Best Lemon Almond Bread Recipes

ALMOND LEMON ZUCCHINI BREAD

Steps:

• Beat eggs with a whisk in a large mixing bowl.
• Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
• Add flours, baking powder and soda, and salt.
• Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
• Sprinkle each loaf with turbinado sugar and sliced almonds.
• Bake at 350 degrees for 1 hour.

APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

LEMON ALMOND TEA BREAD

Steps:

• Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
• Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
• Spoon into greased and floured 8x4 loaf pan.
• Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
• For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.

LEMON ALMOND TEA BREAD

Steps:

• 1. Preheat oven to 325'F. Prepare 2 loaf pans. (I sprayed mine with Pam)
• 2. Combine the butter and 1 cup sugar; blend well. Beat in eggs, one at a time. Add almond extract.
• 3. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts.
• 4. Turn into greased loaf pans (aluminum or glass). Bake in slow oven 325'F. for 30-35 minutes or until toothpick inserted in the middle comes out clean. (If it isn't done in 35 minutes, just add 2 minutes at a time. My loaves today took 37 minutes total.)
• 5. Mix 6 Tbsp. of lemon juice and 1/2 -3/4 cup confectioners sugar. Immediately spoon over hot loaf in pan. Cool 10 minutes, then remove from pan. Cool on rack. Do not cut until completely cooled. Makes 2 loaves

LEMON ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• 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.
• In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
• 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.
• While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

LEMON ALMOND BREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees and grease and flour a 9x5x3-inch loaf pan. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and mix well. In another bowl, combine the flour, baking powder, and salt; add to creamed mixture alternately with sour cream. Blend in lemon juice, lemon extract, and lemon peel; then fold in almonds. Spoon batter into the greased and floured loaf pan; bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes and remove from pan. While loaf is cooling, mix the lemon juice and sugar together for the Lemon-Sugar drizzle; mix until sugar is dissolved (you can heat the mixture up in the microwave for about 10 seconds to help dissolve the sugar more quickly). After removing loaf from pan and while still warm, drizzle the lemon-sugar mixture over the top of the loaf and let cool completely. Blend powdered sugar and melted butter together; then add lemon juice and mix until well blended. Spoon glaze over cooled loaf; then sprinkle with sliced almonds. Let glaze set.