What’s your favorite candy bar?
I have a few on my list, but Almond Joy beats the other top ranked candy bars without a question.
I love the chewy coconut, the crunchy almond, and the creamy chocolate. All those flavors and textures together just work, and work their way to my number one!
When I saw this candy make it way to a quick bread, I had to get my mixer going immediately.
The coconut extract in this recipe had me wanting to do a hula dance. I was starting to find myself daydreaming of warmer, more tropical places. Like Fiji! Which, by the way, would be my ultimate honeymoon destination. Funny how a little extract can totally lead the brain in a totally different direction.
It was nice to have a little mental vacation. I’m in desperate need of a break from reality. Lots of things on my plate right now and it’s getting a little overwhelming. That’s what I love about food though. When things get crazy an hour of baking seems to calm me down and transport me to a more relaxing place. Does that happen for you?
I was so happy to have the smell of coconut wafting from my oven. It permeated my enitre house.
Wait it’s winter…what? No way.
Just as I was ready to get the bathing suit out I started to see reports of New York being slammed with snow. Back to reality.
The bread is so moist, so coconutty. It’s a yummy surprise when you find the crunchy almond. And the bread is loaded with chocolate chips. Oh did I mention that this bread gets drizzled with a coconut sugar glaze? Oh yeah!!
So let me ask you, do you feel like a nut? If so, you need some Almond Joy Bread to calm you down.
And don’t forget about my Online Bake Sale, which is happening Monday, January 31 to help raise money for my Team in Training goal! You’ll get a sneak peek of all the goodies available in the bake sale tomorrow!
Almond Joy Bread
adapted by Culinary Concoctions
2 cups sugar
3/4 cup canola oil
1/4 c melted unsalted butter
1 tsp vanilla
1 tsp coconut extract
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup sweetened coconut
1/2 cup slivered almonds
1 cup chocolate chips
Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined.Fold in coconut, chocolate chips and almonds.
Pour into two loaf pans that have been greased and floured. Bake at 350F for 1 hour or until a cake tester inserted in bread comes out clean.
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 wooden skewers. Drizzle Coconut Glaze(recipe follows) into the holes, and then pour as much of the glaze over the top as you prefer
1 cup sugar
1/2 cup water
1 tbsp unsalted butter
1 tsp coconut extract
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. Glaze cake as instructed above.