Almond Strawberry Pear Bread
Almond paste and I have been getting along very nicely these days. I’ve cleared a place in my pantry for it, so in some ways, we’ve moved in together. I’m thinking about using it instead of toothpaste from here on out. Also thinking a pillow made of the stuff would be immensely comfortable and pretty delicious to press my face up to every night. Anyone else out there fiercely in love with almond paste? Maybe we can start a support group, or better yet, hold a convention.
This bread is an almond paste-lover’s dream. I ate it for breakfast, snack and dessert so it lasted about 36 hours.
Here’s the lineup:
- one 7-oz tube of almond paste, grated
- 1/4 cup vegan butter, softened
- 1 cup sugar
- equivalent of 3 eggs with vegan egg replacer or flaxseed. If making flax eggs, whisk 3 tbsp ground flaxseed and 9 tbsp warm water and allow to sit for 10 minutes)
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup non-dairy milk (I used unsweetened soy)
- about 1/2 cup fresh strawberries, washed, trimmed and sliced
- 2 Bosc pears, peeled and sliced
- 2 tbsp sliced almonds
Combine the grated almond paste with the vegan butter and beat with an electric mixer until well blended. Gradually add in the sugar, beating until the mixture is light and fluffy. Add in the egg replacer while continuing to beat.
Combine the flour, baking powder, and salt. Measure out your non-dairy milk. Add the dry mixture and the milk to the creamed mixture, alternating back and forth between the two while continuing to beat. Spoon 1/3 of the batter into a greased and floured loaf pan, then make a layer of strawberries, repeat those layers, ending with a top layer of batter. Lay the sliced pears and sliced almonds on top in whatever pattern you’d like. Bake at 350 for 80 minutes or until a toothpick comes out clean.
This recipe can also make 4 mini loaf pans. I tried that and instead of layering the fruit, I just gently folded in diced strawberries and pears. They were adorable!
Almond paste lovers unite.