Shelly's Recipe

CHOCOLATE-ALMOND SWIRL BREAD

Category: Quick Breads

3 oz semisweet chocolate pieces (1/2 cup)
1 cup unsalted butter - at room temperature
10 1/2 oz purchased almond paste
6 large eggs
1 1/2 tsp vanilla extract
1/2 cup flour, sifted

Preheat oven to 350. Coat one loaf pan with vegetable cooking spray. In a small dry bowl set over barely simmering water, melt the chocolate. Reserve.

Beat together the butter and almond paste on medium, until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour and stir just until moistened. Fold about 1/3 of the batter into the melted chocolate.

Pour the plain batter into the prepared pan. Spoon the chocolate batter over the top. Gently swirl the batter to marble.

Bake for 45 to 55 minutes, until the loaf is firm on top and pulls away from the sides of the pan and a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 30 minutes.

To remove bread, flip pan on its side and gently pull out bread. Slice and serve. Makes one 8-inch loaf