Elegant in its simplicity, this Almond Tea Bread is a testament to the power of a single, beautiful flavor. The loaf is supremely moist and tender, with a rich, fragrant aroma of pure almond extract that bakes into every bite. Sliced almonds add a delightful crunch and visual appeal both inside and on top.
It’s not overly sweet, making it the perfect pairing for your morning coffee, afternoon tea, or as a light, satisfying dessert. Easy to mix by hand and requiring no special techniques, this loaf is a reliable and impressive bake that fills your kitchen with a wonderful, welcoming scent.
The Science of the Moist, Dense Crumb
This bread achieves its fine, moist texture through the creaming method and a high ratio of fat and sugar to flour. Creaming the butter and sugar incorporates air, which provides some lift, while the combination of oil and butter ensures the crumb stays tender for days—oil coats flour proteins more thoroughly than solid fat, preventing gluten development.
The inclusion of both milk and sour cream (or yogurt) adds moisture and acidity; the acidity tenderizes the gluten and reacts with the baking soda for a gentle, even rise. Almond extract, being a potent flavoring, provides intense aroma without adding liquid that could throw off the balance.
The result is a dense yet soft, pound cake-like loaf with a tight, velvety crumb that slices beautifully and melts in your mouth.
Ingredients
For the Loaf:
- 1 ½ cups (188g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, softened
- ¼ cup (60ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- ½ cup (120ml) milk or buttermilk
- ½ cup (120g) sour cream or plain full-fat yogurt
- ½ cup (50g) sliced almonds, plus 2 tbsp for topping
For the Optional Glaze:
- ½ cup (60g) powdered sugar
- 1-2 tablespoons milk or cream
- ¼ teaspoon almond extract
Instructions
1. The Whisked Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined and aerated.
2. The Creamed Butter, Oil & Sugar: In a large bowl using an electric mixer, beat the softened butter, oil, and granulated sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and paler in color.
3. The Enriched Wet Mixture: Beat in the eggs one at a time until fully incorporated. Mix in the vanilla and almond extracts. The mixture should be smooth and cohesive.
4. The Combined Dairy: In a separate small bowl or measuring cup, stir together the milk and sour cream (or yogurt) until mostly smooth.
5. The Finished Batter: With the mixer on low, add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Follow with half of the dairy mixture. Repeat, ending with the final third of dry ingredients. Mix only until the flour disappears. Fold in the ½ cup of sliced almonds with a spatula.
6. The Panned & Topped Batter: Pour the batter into a greased and parchment-lined 9×5 inch loaf pan. Smooth the top. Sprinkle the remaining 2 tablespoons of sliced almonds evenly over the batter, pressing them in gently.
7. The Baked, Golden Loaf: Bake at 350°F (175°C) for 55-65 minutes, until the loaf is deeply golden brown on top, a toothpick inserted into the center comes out clean, and the top springs back when lightly touched.
8. The Cooled Loaf Removed from Pan: Let the loaf cool in the pan for 15 minutes. Then, run a knife around the edges and carefully turn it out onto a wire rack to cool completely.
9. The Glazed & Sliced Bread: Once completely cool, whisk the glaze ingredients until smooth and drizzle over the loaf. Let the glaze set before slicing with a serrated knife to reveal the tender, nut-studded interior.
Pro-Tips for Loaf Perfection
- Room Temperature Ingredients: Using room temperature eggs, butter, and dairy ensures they emulsify properly, creating a smooth, even batter.
- Don’t Overmix: Once you add the flour, mix on low speed and stop as soon as it’s incorporated. Overmixing develops gluten and leads to a tough, rubbery loaf.
- Toast the Almonds (Optional but Recommended): Toasting the sliced almonds before adding them to the batter deepens their flavor significantly.
- Test for Doneness: Ovens vary. Start checking at 55 minutes. The loaf is done when a skewer comes out with just a few moist crumbs, not wet batter.
- Cool Completely: This bread is very moist and needs to set fully before slicing to prevent gumminess.
- Glaze on Cool Bread: If using the glaze, apply it only after the loaf is completely cool, or it will melt and soak in.
- Storage: Wrap tightly in plastic wrap and store at room temperature for 3-4 days, or refrigerate for up to a week. The flavor often improves on the second day.
- Freezing: This loaf freezes beautifully. Wrap cooled slices or the whole loaf in plastic and foil; freeze for up to 3 months.
- Flavor Variations: Add the zest of one lemon for an almond-citrus twist, or fold in ½ cup of fresh or frozen blueberries.
- Serving: Enjoy plain, lightly toasted with butter, or with a dollop of whipped cream or mascarpone for a dessert.
This Almond Tea Bread is a versatile, delicious classic that never fails to please.
