Recipe Details

Almond and Lemon Quick Bread

Bake time
Prep time
Total time


Preheat oven to 325 F. Prepare a 5 X 9-inch loaf pan with oil or non-stick baking spray. In a medium mixing bowl, combine the cornmeal, flours, baking powder, and salt. Set medium bowl aside. In a large bowl, add yogurt and sugar then blend with electric mixer until ingredients are combined well. Add the lemon zest and eggs (one at a time) until incorporated well. Add the dry mixture from medium bowl to the large bowl with liquid ingredients and combine all ingredients together. Once all ingredients are mixed, fold in the almonds. Pour batter into prepared 5 X 9-inch pan and bake in preheated oven for about 50-55 minutes or until lightly golden brown. Ensure bread is done by inserting toothpick into loaf and visually ensuring toothpick is clean when removed Allow loaf to cool completely on wire rack.


1 cup ground yellow cornmeal
1/4 cup almond flour
3 tbsp all-purpose flour
1 tsp Clabber Girl Baking Powder (gluten-free)
3/4 tsp citrus sea salt or Kosher salt
3/4 cup plain yogurt
3/4 cup raw sugar
Zest of one lemon
3 large eggs (room temperature)
1/2 cup toasted slivered almonds

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