almond bread
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almond bread

Just came back from New York! Fresh & fruity in the Netherlands. Immediately busy at arrival. Woke up the next morning at 6 AM to give an online training at a large transport company in the center of the country. The training went well and as expected: in the afternoon I could only dream about sleeping! 

Last minute…

Thankfully I already made this bread in New York, otherwise I’d never made it on time. This post is for the blog swap of the month September, with deadline: September 30th 00:00. Not a good idea to bake something for the blog swop last minute and/or start experimenting just before the deadline. It happened more than once, that a recipe didn’t really turn out and I had to make something else. Ok, it’s not that I get a penalty or something when I’m to late, but a deadline is a deadline. Right?! (it’s sept 30st 23:35 ‘as we speak’)

Oatmeal almond bread

So I left this beautiful bread behind with my boyfriend in New York. Not that he minded. This bread is amazing! I choose it from Dutch foodblog Anita’s potjes en pannen. The original recipe is made with spelt flour and I used almond pulp in stead. Obviously I had stacks of it in the freezer in New York, because of all the almond milk production!

Almond paste

The bread reminds me of Christmas- or easter bread with almond paste… yum almond bread! Probably the combination of the raisins, almond pulp and dried figs make it turn out that way. I couldn’t help it, and took a big slice of this tasty almond bread with me for my flight home! A better option than unhealthy airplane food or insanely high priced airport snacks! Just bake it yourself.

almond bread

Geinspireerd op: Gezond Leven Van Jacoline

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Comments 6

    1. Post
      Author

      Hi Amy, thanks for your message and notification and great to hear you’re so enthousiastic about the recipe.
      So silly… it’s a typo / translation issue and has to be: ‘cups’.
      I’ll make the change in the recipe. Sorry for the inconvenience!

      Let me know if you have any further questions :).

  1. Thanks for the recipe! I am using almond pulp (from left-over almond milk production). It is in a still-moist state (I find it goes too hard if I dry it). How would I adapt the recipe – mix and cooking time?
    Thank you! Fiona

    1. Post
      Author

      Hi Fiona,
      Sorry that it took a few days to respond. I’m on maternity leave, so forgot to check ;).

      I’m not sure how moist the pulp is, but you could try adding a little less buttermilk than the 1/2 cup in the recipe. Add 1/4 cup for example. If you find it to dry at the end of making the mixture, you could add a little more.
      I’d keep the cooking time approx the same. Keep an eye on the oven and check with toothpick if the bread is done.

      You could also squeeze out a bit more liquid from the pulp, it doesn’t need to be extremely dry for the recipe. More less in the state that it falls apart a little bit. Or do you mean the baking goes to hard if you dry it?

      Good luck!
      Cheers,
      Marleen

  2. I tried this .. do you mean heat the oven for 380? I’ve had it the oven at 180 for 55 mins and it still has not cooked.

    1. Post
      Author

      Hi Pan, I hope you received my email since I wasn’t able to reply here. It’s Celcius, zo would be around 360 in Fahrenheit. I assume that’s the case right? I’m sorry for the inconvenience. I made the change to the recipe for clarity.
      Cheers,
      Marleen

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