Almond quick bread is an easy, one-bowl loaf that’s incredibly moist and full of rich almond flavor. Topped with a flavorful almond glaze and sliced almonds for extra moisture and flavor, it’s a bakery-style treat that freezes beautifully so you can enjoy it now and later.
This Almond Quick Bread is an easy, one-bowl loaf that’s incredibly moist and packed with rich almond flavor. The simple batter comes together quickly, making it perfect for when you want a homemade treat without pulling out the mixer.
The loaf is finished with a sweet almond glaze and a sprinkle of sliced almonds, adding extra moisture, sweetness, and a bit of crunch. It’s delicious served for breakfast, great for brunch, and freezes well, so you can bake once and enjoy slices anytime.
Ingredient notes and substitutions
- Granulated sugar: For slightly less sweet bread, you can cut the sugar to 3/4 cup.
- Buttermilk: Full-fat or low-fat will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Oil: I like to use olive oil or light olive oil. Vegetable oil or canola oil also works.
How to make almond quick bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350° F. Grease an 8 ½ x 4 ½ loaf pan; set aside.
Step 2: In a large bowl, whisk the sugar, buttermilk, oil, eggs, almond extract, and vanilla extract together until well-combined.
Step 3: Add the flour, baking powder, and salt. Whisk until just combined.
Step 4: Pour the batter into the prepared loaf pan.
Step 5: Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the loaf cool in the pan on a wire cooling rack for 10-15 minutes. Run a thin knife around the edges, and remove to a wire rack to cool completely.
Step 7: Once the bread has cooled, whisk the powdered sugar, melted butter, milk, and almond extract together until well-combined.
Step 8: Drizzle the glaze over the almond bread. Sprinkle sliced almonds over the top before cutting and serving.
Recipe Tips!
- Glaze: The glaze adds moisture, sweetness, and additional flavor. You can omit it if you prefer.
- Freezing: If freezing, let the un-iced loaf cool to room temperature. Wrap tightly in plastic wrap, and freeze for up to 1 month. Ice as directed once thawed.
Storage
Store any leftover almond quick bread in an airtight container at room temperature. The bread will keep for 2-3 days when properly stored.
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Almond Quick Bread Recipe
Equipment
Ingredients
Almond bread
- 1 cup granulated sugar
- ¾ cup buttermilk
- ½ cup neutral oil
- 2 large eggs
- 1 tablespoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Almond glaze
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 1-2 tablespoon milk plus additional milk as needed
- 1 teaspoon almond extract
- Sliced almonds
Instructions
- Preheat oven to 350° F. Grease an 8 ½ x 4 ½ loaf pan; set aside.
- In a large bowl, whisk the sugar, buttermilk, oil, eggs, almond extract, and vanilla extract together until well-combined.1 cup granulated sugar, ¾ cup buttermilk, ½ cup neutral oil, 2 large eggs, 1 tablespoon almond extract, ½ teaspoon vanilla extract
- Add the flour, baking powder, and salt. Whisk until just combined.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared loaf pan.
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan on a wire cooling rack for 10-15 minutes. Run a thin knife around the edges, and remove to a wire rack to cool completely.
- Once the bread has cooled, whisk the powdered sugar, melted butter, milk, and almond extract together until well-combined.1 cup powdered sugar, 1 tablespoon butter, 1-2 tablespoon milk, 1 teaspoon almond extract
- Drizzle the glaze over the almond bread.Sliced almonds
- Sprinkle sliced almonds over the top before cutting and serving.
Notes
- Granulated sugar: For slightly less sweet bread, you can cut the sugar to 3/4 cup.
- Buttermilk: Full-fat or low-fat will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Oil: I like to use olive oil or light olive oil. Vegetable oil or canola oil also works.
- Nutrition values are estimates.
Nutrition
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