Zutaten für Almond Joy Bread
- 2 large eggs
- 1 3/4 cups sugar
- 1/2 cup canola oil
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup slivered almonds
- 1 cup chocolate chips
- (not used in recipe)
- 2 tablespoons unsalted butter, melted (for glaze)
- 1 1/2 cups powdered sugar
- 1/4 cup milk
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Zubereitung von Almond Joy Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, combine eggs, sugar, canola oil, melted butter, vanilla extract, and coconut extract. Beat on medium speed for 2 minutes until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the shredded coconut, chocolate chips, and slivered almonds.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While the bread is still warm, poke several holes in the top of each loaf with a fork.
- Prepare the coconut glaze: In a small saucepan, combine powdered sugar, milk, melted butter, and vanilla extract. Bring to a simmer over medium heat, stirring constantly, until smooth and glossy.
- Drizzle the warm glaze over the holes in the bread, allowing it to soak in.
- Let the bread cool completely before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
296g
Fat
55g
Carbs
35g
