Another vote for Traca's *Chocolate Almond Quick Bread* with a minor adjustment

[marilynfl]

Comments indicated it was a bit difficult to stretch out the batter to cover the filling so I simply increased the batter by 50%, left the chocolate filling as is, used less layers and baked it in two bread pans. You don't end up with the dramatic four layer version, but let me repeat...for the same amount of work, you get TWO LOAVES with three layers of the tasty stuff.

Chocolate-Almond filling as is:

1-7 oz box of Odense Almond Paste, grated

( I used a box of Solo Almond Paste = 8 oz)

1/2 cup of sugar

1/4 cup dark cocoa powder

1 teaspoon ground cinnamon

For Quick Bread (increased amount)

1.5 sticks (3/4 C) of unsalted butter

1 cup + 2 TBL sugar

3 eggs

3/4 teaspoon vanilla extract (I used 1 tsp)

3 cups all-purpose flour

3 teaspoons baking powder (I goofed here and only used 2 tsp, still worked fine.)

3/4 teaspoon salt

1 cup + 2 TBL Half & Half

I used two bread pans. Using a scale, per pan I layered 210 grams of batter, 90 grams of filling, 210 grams of batter, 90 grams of filling, 210 grams of batter.

Baked 50 minutes. It's really very nice with coffee this morning. If you look at the image on the Odense website, mine looks like the bottom two layers with a nice golden top.

http://eat.at/swap/forum1/250593_Chocolate_Almond_Quick_Bread_-_layered_and_made_with_almond_paste_Man_this_wa

 

[deb-in-mi]

Reminds me of my standard pie crust adjustment

I always increase the recipe by 1/4 because I like a lot of crust!!

 

[wigs]

Thx, Traca, for the REC, and thx, Marilyn, for the recipe adjustment amts. Looks yummy!