Scandinavian Almond Bread

Scandinavian Almond Bread

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"This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan."
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2 h 25 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
  2. Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
  3. Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.


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This is a really sweet and simple almond cake. It is like a cake donut in texture, with a slightly crispy top. I glazed it while it was still warm, and even my husband, who doesn't care for almo...

Very moist, delicious, and easy to make. Would be a great breakfast bread. Reminds me of an almond shortbread cookie.

Absolutely fantastic! Rich in almond flavour and very moist! Thank you for this recipe!!

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