Almond Vanilla Yogurt Loaf Recipes

DATE, ALMOND, AND YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
• Spread almonds on a baking sheet.
• Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.
• Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

ORANGE ALMOND AND YOGHURT LOAF

Steps:

• Preheat the oven to 175 C, 10 mins before baking. Grease a 9 inch loaf tin, with butter and dust with flour.
• Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, orange zest and sugar until the mixture is soft and fluffy. Add the eggs one at a time, whisking well after each addition. Scrape down the sides of the bowl, every now and then to ensure the eggs and butter are properly mixed in.
• In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Tip the dry ingredients into the creamed mixture in two batches and whisk together on a low speed until just incorporated, then mix in the yoghurt and vanilla essence.
• Pour the batter into the prepared loaf tin and sprinkle the flaked almonds on top. Place in the oven and bake for 50-60 mins (refer notes) or until the sponge is firm on top and a skewer inserted into the centre of the cake comes out clean.
• Remove from the oven and allow the loaf to cool, a little before turning it out of the tin on to a wire rack to cool completely for serving.

HEALTHY GREEK YOGURT RASPBERRY ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F, and coat a 9x5" loaf pan with nonstick cooking spray.
• To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, almond extract, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 1 tablespoon of raspberries, and gently fold in the rest.
• Spread the batter into the prepared pan, and gently press the remaining raspberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.

CINNAMON & ALMOND LOAF CAKE

Steps:

• Firstly grease a 3lb loaf tin with butter or oil and then preheat your oven to 180C/Gas Mark 4.
• In a bowl, mix together your dry ingredients (flour, caster sugar, ground almonds and cinnamon). Make a well in the centre of your ingredients.
• In another bowl or pouring jug (as this will make it easier to pour in to dry ingredients) mix together the wet ingredients. The mix may look like it isn't going to mix however keep mixing and it will.
• Tip the wet ingredients into the dry and mix together until smooth and combined, just use a wooden spoon for this. Pour the mix into your prepared cake tin, scatter with your demerera sugar and if you have them ground almonds. This will add a delicious crunch!
• The mix may look a bit scant in the tin but it will rise. Bake for 35-40 minutes until well risen and firm to the touch. Leave to cool in the tin for 10 minutes or so. By this time the cake should have cooled slightly and you should be able to tip onto a cooling rack until you want to serve it. Sprinkle with icing sugar before you cut it. Serve warm or cold.

ICED ALMOND-LEMON LOAF CAKE

Steps:

• Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
• Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest.
• In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
• Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes.
• Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
• Ice the cake. Sift the confectioners' sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
• Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
• If you've tried this recipe, come back and let us know how it was!

ALMOND VANILLA YOGURT LOAF

Steps:

• Combine dry ingredients.
• In a separate bowl, combine wet ingredients.
• Add wet ingredients to dry and combine just until moistened.
• Pour into Loaf Pan coated in non-stick cooking spray.
• Bake 325 degrees for 45-50 minutes.
• Allow to cool 10 minutes before transferring to wire rack.

ALMOND FLOUR CINNAMON BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, yogurt, sweetener, vanilla, baking powder + soda, cinnamon and salt. Whisk well until combined.
• Add almond flour (don't forget to skim the top of measuring cup with a knife) and mix gently with spatula to combine.
• In a small bowl, whisk sugar and cinnamon. Set aside.
• Pour half batter into previously prepared loaf pan and sprinkle with half amount of cinnamon sugar.
• Pour remaining batter on top, sprinkle with cinnamon sugar and swirl with butter knife.
• Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Bread will brown nicely on the outside because sugar plus brown cinnamon.
• Remove from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off for another 30-60 minutes before slicing with sharp serrated knife. Because of crusty streusel like topping, bread might fall apart if you attempt to slice it whole hot.

FESTIVE BUTTER ALMOND LOAF

Steps:

• Preheat oven to 350°F Grease two medium loaf pans.
• In large bowl, mix first six ingredients, and beat on high speed for 5 minutes.
• Fold in flour, baking powder and salt, alternately with the milk.
• Pour into pans, and sprinkle almonds on top of each loaf.
• Bake for 50-55 minutes, or until lightly browned and done.
• When loaves have cooled slightly, loosen edges, and turn out onto wire rack.
• Drizzle glaze over loaves.
• To make glaze, beat powdered sugar, water and extract together in a small bowl until smooth.
• If glaze is too thick, add an extra 1/2 teaspoon of water.
• Decorate with cherries.