Preheat oven to 325° F. Prepare a 5 x 9-inch loaf pan with oil or non-stick baking spray like Baker’s Joy®.
In a medium mixing bowl, combine the cornmeal, all-purpose flour, almond flour, 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 mix. 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.
Almond and Lemon Quick Bread
Prep Time: 15 Minutes
Total Time: 1 Hour 10 Minutes
Ingredients
1 C. ground yellow cornmeal
3 Tbsp. all-purpose flour
1/4 C. almond flour
1 tsp. Clabber Girl® Baking Powder (gluten-free)
3/4 tsp. citrus sea salt or Kosher salt
3/4 C. plain yogurt
3/4 C. raw sugar
Zest of one lemon
3 large eggs (room temperature)
1/2 C. toasted slivered almonds
Directions
Preheat oven to 325° F. Prepare a 5 x 9-inch loaf pan with oil or non-stick baking spray like Baker’s Joy®.
In a medium mixing bowl, combine the cornmeal, all-purpose flour, almond flour, 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 mix. 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.
