Somehow, I ended up with several jars of almond butter in my kitchen. I had to find a way to use more than the little bit I put on toast for breakfast. This not-too-sweet bread is great for breakfast or a snack. Smear it with light butter or jam for variety. If you don't have extra almond butter, certainly peanut butter would fill in just fine. And if you aren't a fan of almond extract, use vanilla.
Almond Butter Bread
1/3 cup almond butter, crunchy or smooth
1/3 cup unsweetened applesauce
1/2 cup sugar
1 teaspoon almond extract
1 1/4 cups nonfat milk
1 cup unbleached flour
3/4 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sliced almonds
Preheat oven to 350 degrees F. Coat standard loaf pan with nonstick spray and set aside.
Measure into mixing bowl almond butter, applesauce, sugar, and almond extract. Beat with electric mixer until smooth, then beat in milk. In a separate bowl, whisk together both flours, baking powder, and salt. Beat into almond butter mixture just until smooth.
Pour batter into prepared loaf pan. Sprinkle almonds evenly over top. Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pan, then remove to wire rack to cool completely.
Makes 14 slices, 3 points plus each.