Ingredients for Dutch Almond Crumb Loaves
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 tablespoon almond extract
- 1 cup milk
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How to Make Dutch Almond Crumb Loaves
- Preheat oven to 350°F (175°C).
- Grease two 8 x 4 1/2 inch loaf pans and set aside.
- In a large bowl, whisk together: 3 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder, and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter until the mixture resembles coarse crumbs. Alternatively, use a food processor.
- Set aside 1/3 cup of the crumb mixture.
- In a small bowl, beat 2 large eggs.
- Make a well in the center of the dry ingredients. Add the beaten eggs, 1 tablespoon almond extract, and 1 cup milk.
- Stir gently until just combined. Do not overmix.
- Pour batter evenly into the prepared loaf pans.
- Sprinkle the reserved crumbs evenly over the tops of the loaves.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Add 1/2 cup toasted sliced almonds to the batter and/or the topping for extra crunch and almond flavor.
- Optional: Bake in a bundt pan instead of two loaf pans (adjust baking time as needed).
- Serve warm or at room temperature. Enjoy as a quick bread or coffee cake!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
806g
Fat
168g
Carbs
117g
