Chocolate Almond Quick Bread - layered and made with almond paste. Man, this was good!

T

traca

Well-known member
My friend brought fresh strawberries and we served it with them.

CHOCOLATE AND ALMOND QUICK BREAD

This easy quick bread is perfect for breakfast or brunch. Almond Paste and dark cocoa are combined to create a richly flavored filling that is layered in a luscious quick bread.

TIME

25 minutes to assemble

50-55 minutes to bake

Total time: 75-80 minutes

YIELD

10 servings

INGREDIENTS

For Chocolate-Almond Filling:

1-7 oz box of Odense Almond Paste, grated

1/2 cup of sugar

1/4 cup dark cocoa powder

1 teaspoon ground cinnamon

For Quick Bread:

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

2 eggs

1/2 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup Half & Half

Optional: confectioner’s sugar

DIRECTIONS

Step 1

Preheat oven to 375°F. Grease and flour (or spray with bakers spray) a 9 X 5 inch loaf pan.

Step 2

In a food processor fitted with a metal blade, pulse Almond Paste, sugar, cocoa powder and cinnamon until texture of small crumbs.

Step 3

In a medium bowl, beat butter and sugar until well combined. Add eggs, one at a time, beating well between each. Mix in extract. Sift flour, baking powder and salt. Add flour mixture, alternately with Half & Half, until just combined.

Step 4

Spoon 1/4 batter (about 3/4 cup) into pan and spread with a slightly wet spatula*. Sprinkle with 1/3 of chocolate-almond filling (2/3 cup and 1 tablespoon). Repeat chocolate-almond layer two more times, topping with final layer of batter. Rap pan on counter one or two times to ensure there are no air bubbles.

Step 5

Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack for 15 minutes. Cover bread with a paper towel. Invert onto wire rack and turn right side up. Serve slightly warm or completely cooled. Just before serving dust with confectioner’s sugar, if desired.

TOOLS & EQUIPMENT

Food processor

TEST KITCHEN TIP

Dipping a metal spatula into water and shaking any excess off, helps spread this batter more easily. The batter tends to stick to a dry spatula, which can lift the filling, while spreading.

http://odense.com/odense-recipes/chocolate-and-almond-quick-bread-recipe/

 
Good observation! The top was definitely a bit crunchy. Not my fave. I wrapped it in

plastic while it was still warm to steam a bit so it wasn't so crunchy. (I do that with homemade bread too.)

 
No...I succeeded/failed at WW six times so I'm not doing that again. I'm doing

spin classes at the Y and that is helping modify my food intake. At work our medical department has a full-body scanner to track weight/muscle/water/visceral fat etc. I'm using that every few weeks to monitor my progress so I don't get depressed if weight alone doesn't drop.

So far, so good. There is definitely less of me.

 
Orchid, it is not the same and I think the prepared filling might be too "wet"

The paste is very solid and in a small short can or a box. Odense is in a plastic tube like a small sausage, and sometimes in a box. It is usually in the same section close to where you found the filling.

 
Thanks Traca, and this caught my eye....

"Odense Almond Paste, which is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar and rolled through Italian millstones."
Why would the California almonds be processed in Denmark? That's interesting.

 
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