Almond Bread

What would the holidays be without breads? Not only do they make the perfect gift, they’re also generally a hit at family get-togethers, potlucks and work parties.

Another nice thing about breads such as those made with pumpkin, banana and the like, is that they’re perfect for freezing.

Recently, a Herald reader called and asked me if I had a recipe for almond bread. She contacted me because she didn’t have access to the Internet, where I discovered many almond bread recipes.

However, I didn’t want to pass one along that might be suspect. So, I called a friend, Lillian Elsinga, who grew up in a Dutch immigrant family that ran the French Pastry Shoppe on 8th Street in Holland, Mich.

Lillian obliged me with the following recipe, from the “Eet Smakelijk”  cookbook, which was published by the Holland Michigan Junior Welfare League in 1976. (It was attributed to Mrs. Russell Van Wieren.)

Almond Bread
1 cup grape nuts cereal
1.5 cups sugar
3 cups milk
3 cups flour
1 cup almond paste, cut into small pieces
2 teaspoons baking powder
1 teaspoon butter
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon salt
Combine cereal and milk; soak for 1 hour. Preheat oven to 350 degrees.
Grease 2  8-by-4-by-2-inch loaf pans. Cream almond paste, butter, eggs and sugar.
Add milk mixture; sift together flour, baking soda, powder and salt.
Add to creamed mixture. Pour into loaf pans. Bake 1 hour.
Cool 10 minutes; remove from pan.
Yield: 2 loaves.