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Title: Almond Pudding Loaf
Categories: Dessert
Yield: 1 Loaf
| 1 1/3 | c | Blue Diamond Whole Natural Almonds; toasted and finely chopp |
| 2 1/2 | c | Bisquick baking mix |
| 1/4 | c | Sugar |
| 1 | pk | 3.3/4-oz. vanilla instant pudding and pie filling |
| 2/3 | c | Milk |
| 1/4 | c | Vegetable oil |
| 4 | Eggs | |
| CREAMY GLAZE | ||
| 1 | c | Powdered sugar |
| 1 | ts | Rum extract; or almond extract or vanilla extract |
| 1 | tb | Milk; to 2 tbsp |
Heat oven to 350~. Generously grease 9"x5"x3" loaf pan; sprinkle 1/3 cup of the almonds over bottom and sides, pressing if necessary. Beat remaining almonds and ingredients except glaze in lg. mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on med. speed, scraping bowl occasionally, 3 mins. Pour into pan. Bake until tester inserted in center comes out clean, 50 to 55 mins. Immediately remove from pan. Cool completely on wire rack. Spread with Creamy Glaze. Garnish as desired.
Glaze - beat powdered sugar, extract, and milk until smooth and of desired consistency.
Source: 1979 General Mills advertisement (rec'd from Joni Cloud, 5/95)
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