This Quick and easy to make Lemon almond bread recipe makes a light, dairy free quick bread loaf. Pour on the lemony, zingy glaze and sliced almonds for a decadent upscale twist on this delicious bread.

I absolutely LOVE quick breads. I devour them single handedly if intervention from other family members, (“Hey, save some for me!”) fails to occurs in a timely manner.

This Lemon almond bread is an excellent recipe. It’s Easy to make and very rewarding. You might find it a little sinful and pretty enough to put out on a tray at a party! I made two loaves (For two loaves you need to DOUBLE this recipe) with my three year old granddaughter the other day and the family devoured one loaf that same afternoon!

Give This lemon bread a try. It is a nice fresh, flavor for spring. It also adds a wonderful counterpoint flavor for any season. This makes an easy lunchbox or snack bread too!

<img src="Lemon Almond Bread.jpg" alt="Lemon Almond Loaf">

I enjoy baking with my granddaughters. We all get very excited about the process of baking. There is so much energy and creative talent involved. You know, cracking eggs, stirring and whisking in the ingredients. Pouring that gloppy batter into a greased pan (“Why greased Grandma”?) The magic of food is so involving on SO many different levels.

Kids watch all those different food things go together and make another, completely different food …something. And then, their faces fill with wonder. A seemingly random grouping of weird things they would never eat (like flour, raw eggs, oil, baking powder) is all mixed together and thrown into a pan and put into an oven (“Why do you heat it up Grandma?”). Kitchen magic!

It never gets old helping kids enjoy the baking process. I use the teachable moments in baking for introducing fractions, and teach toddlers tastes, texture, and smells and new words. Wow, lemon is an eye opener for them! Especially fresh cut 🙂

After the finished product comes out of the oven all new, aromatic and magically different, they wait patiently for it to cool. We whisk up the glaze, spread it on top and sprinkle sliced almonds over it while it’s still wet.

And then, finally, they give me the great satisfaction of devouring what we make. This lemon almond bread swiftly transformed again into a wonderful kitchen memory.

The bright lemon flavor is wonderful and this bread looks very pretty on a party tray. The last several times I made this bread everyone loved it. If you are dairy free or know someone who is, this recipe is a good choice. But everyone will enjoy it.

Mini Lemon almond loafs make great gifts and the small slices are perfect for party trays!

This is a wetter bread as you can see from the pictures. It holds together well and the extra moisture makes for a party tray bread that won’t get too dry when cut and left out for an hour or so.

Mini Lemon almond loaf is moist and delicious. Zingy lemon flavor!

Kayti makes an Iced Lemon Loaf that is NOT dairy free (it uses greek yogurt or sour cream and milk in the glaze) and is a bit drier than this loaf if you prefer that texture. We love both of these lemon bread recipes and eat them up in a hurry whenever they are in the kitchen.

Lemon Almond Bread Recipe Notes:

This loaf is very easy to make. If you’re out of almond milk, use another nut milk of your choice. I have used both almond mik and coconut milk and the bread turned out fine. I also made a batch without the almond flavoring. I just had vanilla. This also works but if you do have the almond flavoring you will notice a marked improvement in the flavor (or maybe that’s just me:).

The process can be done entirely by hand in two bowls with a whisk and large stirring spoon.

Instructions:

Whisk dry ingredients together in one large (I love this set) mixing bowl.
Whisk wet ingredients together in the other and mix well
Combine wet and dry and pour the batter into a prepared loaf pan OR three mini pans and bake!
When the loaf is baked set the loaf pan on a cooling rack for 10 minutes. Then invert the pan to release the bread. Cool to room temperature.
Pour on the glaze and sprinkle with the sliced almonds

Yield: 1 loaf (12 slices)

Nutrition Facts:

266 Calories / Slice

Fat 15% 11 g

Carbs 12% 40 g
Protein 6% 3 g

12 slices

Lemon Almond Bread Recipe

Name: Lemon Almond Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 slices
Cuisine: American
Ingredients: 1 1/2 cups all-purpose organic flour; 1/2 tsp. salt; 1 tsp. baking powder; 1 cup organic granulated sugar; 2 tablespoons lemon zest; 3/4 cup Almond Breeze Unsweetened Almond Milk; 1/2 cup melted and well warmed coconut oil; 2 large eggs, slightly beaten; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup powdered sugar; 1 1/2 tablespoons fresh lemon juice; 1 teaspoon almond extract; 3 tablespoons sliced almonds, for garnishing the loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Lemon almond bread is a light, dairy free quick bread loaf covered with a lemony, zingy glaze and sliced almonds.

Ingredients

(For the bread:)

1 1/2 cups all-purpose organic flour
1/2 tsp. salt
1 tsp. baking powder
1 cup organic granulated sugar
2 tablespoons lemon zest
3/4 cup Almond Breeze Unsweetened Almond Milk
1/2 cup melted and well warmed coconut oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

(For the lemon glaze:)

1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing the loaf

Instructions

Preheat oven to 350° F. Grease a 8 1/2 x 4 1/2 loaf pan with coconut or other oil and set aside.
In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Whisk into the flour mixture. Set aside.
In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.(NOTE: The coconut oil may solidify if it gets too cold. Just put it in the microwave for a minute or less to warm the wet ingredients to 76 degrees, the melting point of coconut oil and it will combine well.)
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, 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

Notes

To make this recipe in mini loaf pans oil three mini loaf pans and bake for 35 minutes or until lightly browned and a toothpick inserted in the center comes out clean.