- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup vegetable oil
- 2 eggs
- 2 Tbsp. water
- 1 teaspoon vanilla extract
- 1 cup chopped almonds
- 1 teaspoon ground cinnamon
Preheat oven to 325. Grease and flour two 8 by 4-inch loaf pans.
In a medium bowl, combine flour, baking powder, and salt. In a large bowl with electric mixer at low speed, or with wooden spoon, blend 2/3 cup sugar, oil, eggs, water, and extracts. Stir in flour mixture until blended; add almonds, stirring to combine.
Form mixture into two inch-thick loaves. Place in prepared pans or on ungreased cookie sheet, smoothing tops. In cup, combine remaining 2 teaspoons sugar and cinnamon; sprinkle over loaves.
Bake 30 to 45 minutes, until light brown. While still warm, cut loaves crosswise into 1/2-inch thick slices. Bake slices 5 minutes longer, or until golden, if desired. Cool completely on wire racks.
Variation: Marble Mandelbrot
Mix 2 tablespoons unsweetened cocoa powder with a 1/2 cup batter and swirl into batter before shaping.