I needed to do a little baking this afternoon so I made two different quick breads. This one has just the right amount of almond flavor from a combination of the almond extract and the almond meal. I know I’ve said this before but swapping in a modest amount of almond meal or oat flour changes the crumb of quick breads and gives the crust a nice crunch that I find really satisfying. If you add too much meal or oat flour quick breads turn into leaden bricks suitable for heavy construction. Remember, life is all about MODERATION.
Buttermilk Almond Chocolate Chip Quick Bread (two loaves or one loaf and one mini bundt cake)
- ¾ cup sugar
- 6 tablespoons unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 cup almond meal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 cup best quality chocolate chips
Pre-heat oven to 350 degrees.
Grease and flour two 7 ½ x 3 ½ x 2 inch loaf pans (or if you’re feeling reckless use one 9 x 4 x 2 inch loaf pan and one mini-bundt pan).
In a mixing bowl beat together the sugar and butter until combined. Beat in eggs, vanilla and almond extract. Sift together the almond meal, flour, baking powder and salt. Add the flour mixture in two additions, alternating with the buttermilk. Fold in the chocolate chips. Spread batter evenly in the two loaf pans (or in the larger loaf pan and small bundt pan). Bake for 40-45 minutes until the sides pull away from the pan and a cake tester comes out clean. Cool in pans for five minutes. Invert onto a serving platter. Terrific WARM right out of the oven.