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Almond pudding loaf
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| Artist: |
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| Categories: |
Bakery, Desserts, Loaf, Puddings & Custards |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | 1 1/3
| cup | Blue Diamond Whole Natural | | | -Almonds, toasted and finely | | | -chopped | | 2 1/2
| cup | Bisquick baking mix | | 1/4
| cup | Sugar | | 1
| pack | 3.?oz. vanilla instant | | | -pudding and pie filling | | 2/3
| cup | Milk | | 1/4
| cup | Vegetable oil | | 4
| | Eggs | | | CREAMY GLAZE | | 1
| cup | Powdered sugar | | 1
| tsp | Rum extract, or almond | | | -extract or vanilla extract | | 1
| tbsp | Milk, to 2 tbsp |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | Generously grease 9"x5"x3" loaf pan; sprinkle 1/3 cup of the almonds over bottom and sides, pressing if necessary. | | 3 | Beat remaining almonds and ingredients except glaze in lg. | | 4 | Mixer bowl on low speed, scraping bowl constantly, 30 seconds. | | 5 | Beat on med. speed, scraping bowl occasionally, 3 mins. | | 6 | Pour into pan. | | 7 | Bake until tester inserted in center comes out clean, 50 to 55 mins. | | 8 | Immediately remove from pan. | | 9 | Cool completely on wire rack. | | 10 | Spread with creamy glaze. | | 11 | Garnish as desired. | | 12 | Glaze - beat powdered sugar, extract, and milk until smooth and of desired consistency. |
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