Almond Pudding Loaf

Well, it is still raining here in southern Florida, although we have had periods of clearing, so I decided to bake. It seemed like everything I wanted to make, I was missing an ingredient. I had everything for this Almond Pudding Loaf, so that is what I made. 

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.

Once it has baked, allow to cool before icing the loaf.

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

Ingredients:

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

¼ cup vegetable oil

4 eggs

Creamy Glaze:

1 cup powdered sugar

1 teaspoon rum extract, almond extract, or vanilla

1 - 2 tablespoons milk

Directions:

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.

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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