Almond Croissant Bread
This Almond Croissant Bread combines soft, tender quick bread with the decandent, nutty, sweet frangipane filling you find in almond croissants. This bread is topped with plenty of sliced almonds which get lightly toasted as it bakes, filling your house with all of the wonderful aromas of a French bakery. Before serving the bread is dusted with powdered sugar. This almond croissant bread delivers all of your favorite flavors from almond croissants in an easy, sliceable form. This makes a great breakfast, brunch, or even could be delicious dipped in batter as a French toast.
Here are a few other brunch recipes you may enjoy
- Almond Croissant Cinnamon Rolls
- Apple Cinnamon Rolls
- Jumbo Blueberry Muffins
- Banana Nut Muffins
- Peach Cinnamon Rolls
- Jumbo Cinnamon Rolls (like Cinnabon!)
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Almond Croissant Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 9×5 inch loaf 1x
Description
This Almond Croissant Bread combines soft, tender quick bread with the decandent, nutty, sweet frangipane filling you find in almond croissants. This bread is topped with plenty of sliced almonds which get lightly toasted as it bakes, filling your house with all of the wonderful aromas of a French bakery. Before serving the bread is dusted with powdered sugar. This almond croissant bread delivers all of your favorite flavors from almond croissants in an easy, sliceable form. This makes a great breakfast, brunch, or even could be delicious dipped in batter as a French toast.
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup sour cream (or you can use all Greek yogurt or all sour cream)
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Frangipane filling
- 1 tablespoon unsalted butter, softened
- 3 tablespoons granulated sugar
- 1/2 cup almond flour (I used Fisher almond flour, unblanched and finely ground; if you want to get the same color swirl as I did, you need to use unblanched almond flour, otherwise, the swirl will be a light/pale color and wont stand out)
- 1 large egg
- 3/4 teaspoons almond extract
Topping
- Sliced almonds
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the frangipane filling. In the bowl of a stand mixer fitted with the paddle attachment, or a medium mixing bowl, using a handheld mixer, add all ingredients for frangipane filling and mix until well combined.
3. In a large bowl, add the butter, eggs, sugar, Greek yogurt, sour cream, and milk. Whisk to combine. Add in the sifted flour, baking powder, baking soda, and salt. Stir just until combined.
4. Add 1/3 of the batter to the prepared pan, then the half the frangipane filling. Use a spoon to gently spread the frangipane filling over top of the batter so that it completely covers the batter. Add another 1/3 of batter on top. Add the remaining frangipane filling, again spreading out gently to cover the batter as much as you can. Scoop remaining batter over top, spreading to cover frangipane filling (it’s okay if some of the frangipane filling is not completely covered). Sprinkle with sliced almonds.
6. Bake in oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pan on wire cooling rack.
7. Once cool, use the parchment paper handles to pull the loaf out of the pan, or invert the pan to gently slide the loaf out. Remove the parchment paper from the bread.
8. Dust with powdered sugar before serving. Slice, serve and enjoy! You can serve warm, or room temperature as is, with regular butter, cinnamon butter, or even a scoop of ice cream!
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American, French
