It is an easy recipe and makes a great breakfast treat, afternoon snack, evening dessert. Basically, anytime of the day. I'll send it with my husband to work. I don't like having treats in the house too often, but I do like to bake.
It is easy to assemble. Grease a loaf pan; mixed all ingredients and pour into pan.
I love blue transfer ware so I put together this "set" although the pieces do not match. It seemed appropriate for my almond pudding loaf. I am not sure where it is from, there are no markings on any of the pieces.
Almond Pudding Loaf Print this recipe
1 cups toasted and finely chopped almonds
2 ½ cups Bisquick Baking Mix
¼ cup sugar
1 package (3 ¾ ounces) vanilla instant pudding and pie filling
⅔ cup milk
⅔ cup milk
¼ cup vegetable oil
1 cup powdered sugar
1 teaspoon rum extract, almond extract, or vanilla
1 - 2 tablespoons milk
Heat oven to 350 degrees. Generously grease loaf pan. Beat almonds and remaining ingredients in large bowl on low speed, for 30 seconds. Beat on medium speed for 3 minutes until blended.
Pour into pan. Bake until wooden toothpick inserted into center comes out clean, 50 - 55 minutes. Cool completely on wire rack. Spread with creamy glaze.
Beat powdered sugar, rum extract (or whatever you are using) and 1-2 tablespoons milk until smooth and of desired consistency.
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