Almond Joy Bread

PUBLISHED ON: 02.02.2012

My fellow bloggers inspire me, their passion and creativity awe me.  They can even get me to come to the edge, get outside my box.  They can even get me to bake.  Cathy from Wives with Knives  inspired me with this Almond Joy Bread recipe.

The name of this bread may imply that it would be very sweet, it isn’t and that was my favorite part.  It imparts one of my favorite candy bar flavors without overwhelming my sweet palate.

Hurry-up and print the recipe. You will love it.

I made two loaves. We ate one and saved one for later.

Congratulations to All Things Yummy. Danielle is the winner of the Bobby Flay Bar Americain cookbook.  Thanks to everyone who participated.  I really enjoyed hosting the giveaway.

“Sometimes you feel like a nut, sometimes you don’t. Almond Joy has nuts, Mounds don’t.” 
Almond Joy Bread
Compliments of Wives with Knives
Author: Culinary Concoctions by Peabody

4 eggs
2 cups sugar
1/4 cup canola oil
1/4 cup melted unsalted butter
1 teaspoon vanilla
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened coconut
1/2 cup raw almonds, chopped
1 cup chocolate chips
Coconut Glaze:
1 cup sugar
1/2 cup water
1 tablespoon unsalted butter
1 teaspoon coconut extract
Chocolate Ganache:
8-ounces semisweet chocolate, chopped
3/4 heavy cream
1. Combine the first 6 ingredients into the bowl of an electric mixer.  Using the paddle attachment, beat the ingredients on medium speed for 2 minutes.
2. In a separate bowl, sift and and combine flour, baking soda, baking powder and salt.
3.  Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk, flour, buttermilk….in that order.  Mix until just combined, like you would if you were making muffins.
4.  Fold in coconut, chocolate chips and almonds.
5.  Pour into two loaf pans or 8 mini loaf pans that have been greased and floured.  Bake at 350 degrees F for 1-hour (minis take about 10 minutes less).
6.  Remove from oven and place on rack to cool.  While cakes are still warm, poke several holes in the top of the cake with a wooden skewer.  Drizzle Coconut Glaze into the holes.  Finish glazing cake by taking a pastry brush and brushing on remaining glaze ( as much as you would like).  When cake is completely cool, drizzle chocolate ganache over cake.
8. Place ingredients into a small saucepan.  Bring to a boil.  Allow to boil for about a minute.  Turn heat off but leave saucepan on burner.  Glaze cake as instructed above.
10.  Place chocolate into a bowl
11.  Place cream in a saucepan and bring to a boil
12.  Once cream has boiled pour over chocolate.  Let sit for 3 minutes.
13.  Stir with whisk until smooth and glossy.
14.  When cake is completely cool, drizzle chocolate ganache over cake.

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