Mix first 5 ingredients with fork. With pastry blender or 2 knives, cut melted butter into dry ingredients until mixture resembles coarse crumbs. With a fork, stir in sour cream, eggs, almond extract and almonds, just until blended. Spread evenly in a greased 9 x 5 inch loaf pan. Bake at 350ºF. for about 45 minutes, or until golden brown on top and toothpick inserted in middle comes out clean.

Almond Bread 7

1 cup of  Grape Nuts cereal
3 cups of cold milk
2 eggs
1 tablespoon of butter
1 1/2 cup of sugar
3 cups of  flour
2 teaspoons of baking powder
1 teaspoon of  soda

Combine cereal and cold milk and soak at least 1 hour or overnight. Beat eggs, butter and sugar well and add to milk mixture. Combine remaining ingredients and mix into milk mixture. Crumble 1/2 pound almond paste into mixture, mix well, and spoon into two loaf pans. Bake 1 hour at 350ºF. This bread freezes well.

Almond Lemon Bread 8

1 egg, beaten
One 8 ounce carton of plain yogurt
1 package of  yellow cake mix
2 teaspoons of finely shredded lemon peel
1/2 cup of chopped almonds
Sliced or slivered almonds

In mixing bowl combine egg and yogurt; add cake mix and lemon peel. Stir until combined. Stir in chopped almonds. Turn into a greased 8 x 4 x 2 inch loaf pan. Sprinkle sliced almonds atop batter, if desired. Bake in 350ºF. oven for 35 to 45 minutes or until bread tests done. Cool in pan 10 minutes. Invert onto wire rack, and cool completely. Yield: 1 loaf. 

Almond Chocolate Tea Bread 9

1/2 cup of almonds, sliced
2/3 cup of sugar
1/4 cup of butter
1 1/4 cup of all purpose flour
2 1/4 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/4 teaspoon of almond flavoring
2 1/2 cups of whole wheat flour
1/2 cup of  milk
2 eggs
One 1 ounce block of bitter chocolate, grated
1 teaspoon of salt
1/4 teaspoon of nutmeg

Blend all ingredients well. Pour into bread pans about half full (butter pans). Bake at 325ºF. for 50 to 55 minutes. Let stand 10 minutes before removing from pans. Let cool before cutting. 

Bread Cookbooks