Grease 6 mini loaf pans and preheat oven to 350°F.
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.
Notes
Substitutions
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.
Tips
Test with a toothpick - when it comes out clean, it's baked to perfection.
Variations
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.
Baking Alternatives
Large Loaves – You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test. A 1½ pound loaf requires 1 hour bake time.
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!
To Store
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.