Almond Butter Bread
Every single foreign service or expat family will be able to empathize with this: we get to the end of a tour, and it is all about cleaning out the cupboards, using up foodstuffs, getting the weight down for the pack-out. Oftentimes, we pass on things that are not yet opened to a family who is not in the same position; being a known creative cook and baker, I am the recipient of items I might not otherwise buy. Like jars of almond butter. I have no idea why not; it's a lovely nut butter option.
At any rate, now I am trying to reduce and use, and I have jars of almond butter staring me in the face. So, what to do? Make a recipe that will put a dent in the stash, of course!
This Almond Bread is so tasty. It make a perfect quick bread, lovely for snack, great for breakfast, good for gifting. I can't say for sure, but I bet it would work with other but butters as well. I have a couple jars of peanut butter left so I will update if I try this and give notes how it works out.
You do not have to add the chocolate chips or dried fruit, but ... why not? You can use this batter to make the 8x4 loaves, or you can make 2 dozen muffins bake for about 25 minutes and the bread for about 50 - 60 minutes.
Note: if your almond butter is not separated or super thick, you can easily mix this by hand. Alternately, complete step one using a blender: mix the almond butter with the liquid ingredients in a blender, and then pour the mixture into a bowl and continue as directed.
As a note: if your almond butter is not separated or super thick, you can easily mix this by hand. Alternately, complete step one using a blender: mix the almond butter with the liquid ingredients in a blender, and then pour the mixture into a bowl and continue as directed.
Almond Butter bread
Makes 2 8 x 4 loaves or 24 muffins
2 1/2 cups flour (1 cup whole wheat, if you want)
2 T baking powder
1 cup + 2 T almond butter (530 grams)
1/4 cup brown sugar
1 1/2 tsp salt
2/3 cup vanilla yogurt
2 cups milk
1 tsp vanilla extract
1/2 cups chocolate chips (bittersweet, preferably)
1/2 cup dried mixed berries
1/2 cup almonds, toasted, coarsely chopped
Preheat your oven to 350.
Line 2 8 x 4 loaf pans with aluminum foil. Spray with cooking spray. Set aside. This recipe also makes 24 muffins. If making muffins, either spray your muffin cups well with cooking spray or line them with paper liners.
Combine the flour and baking powder in a medium bowl; set aside.
In a large bowl (or the blender), combine the almond butter, brown sugar, salt, yogurt and milk; whisk until smooth. Add eggs, one at a time, mixing well after each egg. Stir in vanilla extract.
Stir in flour mixture until mostly combined. If adding any of the mix-ins, add them and stir until no flour clumps remain.
Scoop half of the mixture into each prepared pan. Bake 50 - 60 minutes or until golden brown. Cool in the pan for 5 minutes, and then remove to a wire rack and cool completely before slicing. If you are making muffins, bake for about 25 minutes. Let the muffins cool in the pan for 5 minutes, and then remove to a wire rack to finish cooling.