I was always a vanilla girl with vanilla desserts. By that, I mean I was #basic with my baking. You’ll find vanilla extract in almost everything I make. Until I married my handsome Dutchman and was introduced to the world of almond.
For a few years now, my husband’s wonderful family has invited me to make banket with them – banket is a buttery pastry filled with almond paste. I had literally never eaten anything “almond” flavored before that. IT WAS LIFE-CHANGING. Well, this week I was craving some banket, and realized that I had already eaten through my freezer stash (I blame coronavirus). To get my fix, I made this bread.
This loaf is simple, indulgent, nutty, and sweet. Almond extract is necessary for this recipe, or it will be a sad, boring, sugary bread with peaches in it.
- 2 cups flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup canola oil
- 2 tsp almond extract
- 1 cup diced peaches (I used canned peaches)
- Preheat oven to 350. Grease loaf pan.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the egg, milk, oil, and almond extract.
- Slowly incorporate the liquid ingredients into the dry using a rubber spatula.
- Mix in the peaches. I tossed mine in a little bit of flour prior so they wouldn’t sink to the bottom.
- Pour batter into the loaf pan and bake for 60-65 minutes. Insert a knife or toothpick – if it comes out clean, you’re good to go!