Serves: 18
Total Calories: 59
1. In medium bowl stir together cookie crumbs, flour, brown sugar, baking powder, baking soda and salt.
2. In small bowl combine egg, milk, oil and almond extract. Add to dry ingredients all at once. Stir until just combined.
3. Finely chop 1/2 cup of almonds. Fold chopped almonds into crumb mixture. Spread in greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining almonds. Bake at 350°F about 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely.
4. In small bowl stir together powdered sugar and vanilla. Stir in enough milk to make of drizzling consistency. Drizzle over loaf.
*NOTE: To toast nuts spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Vanilla Almond Loaf recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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