Almond pudding loaf
- Course: Bakery Loaf Puddings and custards
- Yield:
Almond pudding loaf ingredients
- -Sue Woodward
- 1 1⁄3 c Blue Diamond Whole Natural
- -Almonds, toasted and finely
- -chopped
- 2 1⁄2 c Bisquick baking mix
- 1⁄4 c Sugar
- 1 pk 3.¾-oz. vanilla instant
- -pudding and pie filling
- 2⁄3 c Milk
- 1⁄4 c Vegatable oil
- 4 Eggs
- CREAMY GLAZE
- 1 c Powdered sugar;
- 1 t Rum extract, or almond
- -extract or vanilla extract
- 1 T Milk, to 2 tbsp
Cooking Almond pudding loaf
1. Heat oven to 350°F.
2. Generously grease 9"x5"x3" loaf pan; sprinkle 1/3 cup of the almonds over bottom and sides, pressing if necessary.
3. Beat remaining almonds and ingredients except glaze in lg. Mixer bowl on low speed, scraping bowl constantly, 30 seconds.
4. Beat on med. speed, scraping bowl occasionally, 3 mins.
5. Pour into pan. Bakei until tester inserted in center comes out clean, 50 to 55 mins.
6. Immediately remove from pan. Cool completely on wire rack.
7. Spread with creamy glaze.
8. Garnishi as desired.
9. Glazei - beat powdered sugar, extract, and milk until smooth and of desired consistency.
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