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Almond and Lemon Quick Bread

Categories: Breads

Submitted by: Linda

This almond and lemon quick bread can be served for breakfast, tea, as a side with dinner or a light dessert. You can easily convert this to a Gluten-Free quick bread by substituting the 3 Tbsp. of white/wheat flour with a Gluten-Free flour of your choice.


  • 3/4 c. plain yogurt
  • 3/4 c. raw sugar
  • lemon zest of one lemon
  • 3 lg. eggs room temperature
  • 1 c. ground yellow cornmeal
  • 1/4 c. almond flour
  • 3 tbsp. flour replace with gluten-free flour for gluten-free bread
  • 1 tsp. Clabber Girl Baking Powder
  • 3/4 tsp. citrus sea salt or Kosher salt
  • 1/2 c. slivered almonds toasted


Preheat oven to 325 degrees F. Prepare a 5 x 9-inch loaf pan with oil or non-stick baking spray.

In a medium mixing bowl, combine the cornmeal, flour, Clabber Girl Baking Powder and salt. Set medium bowl aside. In a large bowl, add yogurt and sugar then blend with electric mixer until ingredients are combined well. Add the lemon zest and eggs (one at a time) until incorporated well. Add the dry mixture from medium bowl to the large bowl with liquid ingredients and mix. Once all ingredients are mixed, fold in the almonds.

Pour batter into prepared 5 x 9-inch pan and bake in preheated oven for about 50-55 minutes or until lightly golden brown. Ensure bread is done by inserting toothpick into loaf and visually ensuring toothpick is clean when removed.

Allow loaf to cool completely on wire rack.

Yield 12 servings. Recipe by Linda.