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If you love Almond Joy candy bars, this recipe is for you.
Make and share this Almond Joy Bread recipe from Food.com.
- 4 eggs
- 2 cups sugar
- 3⁄4 cup canola oil
- 1⁄4 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup buttermilk
- 1 cup sweetened coconut
- 1⁄2 cup almonds, chopped (raw)
- 1 cup chocolate chips
- 1 cup sugar
- 1⁄2 cup water
- 1 tablespoon butter
- 1 teaspoon coconut extract
- Preheat oven to 350°F
- Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl.
- Beat ingredients on medium speed for 2 minutes.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined.
- Add egg mixture.
- Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds.
- Pour into two loaf pans that have been greased and floured or sprayed with cooking spray.
- Bake at 350°F for 1 hour.
- Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.
- Coconut Glaze:.
- 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. Drizzle over bread.
I have made this bread several times to great reviews from everyone. My son's boss even offered to buy some. I usually leave the glaze off. This recipe makes enough for 3 disposable loaf pans. Thanks!
I followed the recipe exactly and it was definitely too sweet. I was really looking forward to a bread that tasted like Almond Joy - but it's more like a really sweet, sticky bread that tastes like a really sweet, sticky bread. Definitely recommend taking it out of the pan before glazing. That may cause another problem - not sure how it will hold together before it's completely cool - but I made mine in well greased glass and aluminum loaf pans and both of them left their bottoms in the pan. (I glazed while still in the pans.) Also, I have a pretty "true" oven but I had to bake for a few more mins for the centers to be done. By that time, the outsides were more done than I would have liked. Maybe with a few modifications (more cocoa powder, coconut extract, less glaze/sugar) this would be 4 or 5 stars, but as is, I won't make it again. Sorry.
Great bread - I made some changes which made it overly sweet so i'll follow directions next time. I added 1 tsp almond extract to enhance the almond flavor. Then I added a third T cocoa powder (am a chocoholic), and then added about 1/3 c cocoa (again, I realize i have a problem!)and some cornstarch to the glaze to make it chocolate...and a bit thicker. I wasn't sure as per directions if i had to cool the bread in or out of the pan, and when to glaze it. (in or out). I recommend turning it out of the pan or else, with the glaze, it's hard to get out. Also, I wasn't sure what size pan to use. I made one medium loaf of bread and about 5 jumbo muffins which doesn't sound like a full 2nd loaf. All in all, it was a tasty recipe and definitely like eating an almond joy candy bar!