Grease 6 mini loaf pans and preheat oven to 350 degrees.
Combine sugar, flour, baking powder and salt.
Beat eggs, milk, oil and almond extract.
Gradually add dry mixture to wet until just moist.
Pour batter into pans an inch below to compensate for rise.
Bake 40 minutes or until toothpick comes out clean.
Milk - Use whatever milk you have on hand from skim to vitamin D. You can also substitute with almond milk.
Vegetable Oil - Alternatives include canola oil or melted butter.
Test with a toothpick - when it comes out clean, it's baked to perfection.
Add Almonds - Just before baking, add sliced almonds to the top of the loaf or fold them into the loaf.
Make Cinnamon Almond Bread - Simply swirl in a little cinnamon and sugar.
Make Cranberry Orange Almond Bread - Fold in cranberries, orange extract or zest.
Miniature Loaves – They’re perfect for gifting! Grease 6 mini loaf pans and bake 40 minutes.
Make Muffins – If you prefer to make them into Strawberry muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Room Temperature - Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
Freeze - Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.