This loaf is another of those that can go through the day with you. It pairs wonderfully with that second cup of coffee, or that afternoon cup of tea. Buttered and toasted for breakfast is scrumptious.
INGREDIENTS
1 cup plain Greek yogurt
1/2 cup honey
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almonds, chopped (plus extra for topping)
1/4 cup almond flour (optional, for added texture)
DIRECTIONS
Preheat your oven to 350°F (175°C). Grease a loaf pan (9×5 inches) or line it with parchment paper for easy removal.
In a large mixing bowl, combine the Greek yogurt, honey, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well combined. (HINT: Measure the honey using the same measuring cup as the vegetable oil, after you’ve measured the oil. The honey will come out much easier.)
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and almond flour (if using). This helps to evenly distribute the leavening agents.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the chopped almonds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. If desired, sprinkle additional chopped almonds on top for added crunch.
Place the loaf in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch. (HINT: If the top seems to be getting overly browned, tent some foil over the top for the remainder of the baking time.)
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. (HINT: Ramp up the honey flavor by drizzling honey over the top of the loaf while still warm. It will soak in, but also leave a nice glaze on the top.)
Slice the loaf and serve it warm or at room temperature.
never 2 old 2 start cooking 