 | | Almond Pudding Loaf |
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| 1-1/3 c. toasted and finely choppedBlue Diamond Whole Natural Almonds2 1/2 c. Bisquick baking mix1/4 c. sugar1 pkg. (3 3/4 oz.) vanilla instant pudding and pie filling2/3 c. milk1/4 c. vegetable oil4 eggsCreamy Glaze (below) |
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| Instructions |
| Heat oven to 350 degrees. Generously grease loaf pan, 9 x 5 x 3 inches; sprinkle 1/3 cup of the almonds over bottom and sides, pressing if necessary. Beat remaining almonds and remaining ingredients except glaze in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Immediately remove from pan. Cool completely on wire rack. Spread with Creamy Glaze. Garnish as desired.CREAMY GLAZEBeat 1 cup powdered sugar, 1 teaspoon rum extract, or almond extract or vanilla and 1 to 2 tablespoons milk until smooth and of desired consistency. High Altitude Directions 93500 to 6500 feet): Heat oven to 375 degrees. Decrease baking mix to 2 cups and add 1/2 cup all purpose flour. Omit sugar. Increase milk to 3/4 cup plus 2 tablespoons. Beat on medium speed 1 minute. Bake 45 to 50 minutes. |
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