Eggnog Almond Tea Loaf
By Yankee Magazine|May 23 2002|
A lovely tea bread, rich with almonds and spiced with nutmeg and lemon.
Yield
1 loaf
Ingredients
2-1/2 cups all-purpose white flour
3/4 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
1 cup finely chopped toasted almonds
1 egg, beaten
3 tablespoons vegetable oil
1-1/4 cups commercial or homemade eggnog
Instructions
Preheat the oven to 350 degrees F. Grease and flour an 8-inch by 4-inch loaf pan.
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and nutmeg. Add the lemon zest and almonds and stir to combine. In another bowl, combine the egg, oil, and eggnog. Stir this mixture into the dry ingredients just until well blended. Pour the batter into the prepared loaf pan.
Bake for about 1 hour or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
Found the loaf to be quite dry and not too tasty. More liquid should be applied to the recipe to make a thinner dough.