Chocolate and Almond Quick Bread
Ingredients
- For Chocolate-Almond Filling:
- 1-7 oz box of Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup of sugar
- 1/4 cup dark cocoa powder
- 1 teaspoon ground cinnamon
- For Quick Bread:
- 1 stick (1/2 cup) unsalted butter
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Half & Half
- Optional: confectioner's sugar
This easy quick bread is perfect for breakfast or brunch. Almond Paste and dark cocoa are combined to create a richly flavored filling that is layered in a luscious quick bread.
Time
25 minutes to assemble
50-55 minutes to bake
Total time: 75-80 minutes
50-55 minutes to bake
Total time: 75-80 minutes
Yield
10 servings
Directions
- Preheat oven to 375°F. Grease and flour (or spray with bakers spray) a 9 X 5 inch loaf pan.
- In a food processor fitted with a metal blade, pulse Almond Paste (grated using large hole side of a box grater), sugar, cocoa powder and cinnamon until texture of small crumbs.
- In a medium bowl, beat butter and sugar until well combined. Add eggs, one at a time, beating well between each. Mix in extract. Sift flour, baking powder and salt. Add flour mixture, alternately with Half & Half, until just combined.
- Spoon 1/4 batter (about 3/4 cup) into pan and spread with a slightly wet spatula*. Sprinkle with 1/3 of chocolate-almond filling (2/3 cup and 1 tablespoon). Repeat chocolate-almond layer two more times, topping with final layer of batter. Rap pan on counter one or two times to ensure there are no air bubbles.
- Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack for 15 minutes. Cover bread with a paper towel. Invert onto wire rack and turn right side up. Serve slightly warm or completely cooled. Just before serving dust with confectioner's sugar, if desired.