Sometimes you feel like a nut…

Two great things are happening right now…pre-season hockey is about to start(you know you are excited, well at least Ivonne is) and Halloween candy can be found everywhere.

Oh evil, evil Halloween candy, how I love you so. Bags and bags of my favorite candies conveniently miniaturized for my candy eating pleasure. Only problem is, I have no problem throwing back 6 mini Snickers only to be horrified by reading the nutrition label. Why is it that I would never sit down and eat 3 Snickers bars in a row but I eat 6 mini ones that are the equivalent of 3 Snickers bars! Oh my.

I go through phases when it comes to buying Halloween candy. On years when I am dieting of course we hand out candy that I don’t really want to eat…which it is pretty hard to find a candy I don’t really like. In recent years, I have been buying candy that my husband likes to eat. In the last 3 years we have had 2 whole trick-o-treaters. Two. :( . So we just buy what he will eat so that he can put them in his lunch.

Now I must shamefully admit that I was one of those people that trick-o-treated all the way up until I was a senior in high school. But I will admit that at least I would go all out with my costume(not like what they come as now a days…in street clothes and a mask…that they are usually holding in their hand). I’ve been a fish aquarium, 7-UP can(that was part of a 6 pack), Dasher(one of Santa’s reindeer) with my other friends as the 8 other reindeer and our Jewish friend L as Santa Claus.

So why would a 17 year old go out and trick-o-treat?

I just could not give up the idea of free candy. Lots and lots of free candy! I almost always filled up my pillowcase(screw that little plastic pumpkin crap) all the way up to the top. I would come home and dump my candy on the floor. My parents would do their “safety inspection” aka stealing the candy they wanted. This always led to a struggle. You see, both my mother and I love Mounds and Almond Joys…and well, other people must not because I hardly ever got any. It got to the point that as I go older I would pick them out before we got home and I would hide them in the planter and go get them later :P! Sharing is not one of my strong points. :)

So with all this Halloween candy around I decided to make a tribute to the most fought over candy in our household(well my parents household…my hubby wouldn’t touch those…fine by me!)…the Almond Joy…in quick bread form. This is a coconut bread base with chocolate chips and almonds. I would have used milk chocolate but I was out of it thanks to the Daring Bakers Milk Chocolate Caramel Tart. Plus, I like the semisweet better. This is called bread…but in all reality is probably more cake like than bread.

Perhaps as Halloween gets closer more and more candy conversions will be happening on my blog.

Almond Joy Bread

4 eggs
2 cups sugar
¾  cup canola oil
¼ cup melted unsalted butter
1 tsp vanilla
1 tsp coconut extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup sweetened coconut
½ cup raw almonds, chopped
1 cup chocolate chips

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment,  beat ingredients on medium speed for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.
Fold in coconut, chocolate chips and almonds.
Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hours(minis take only about 10 minutes less).
Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a wooden skewers. Drizzle Coconut Glaze(recipe follows) into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze(as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake(I used a piping bag).

Coconut Glaze

1 cup sugar
½ cup water
1 TBSP unsalted butter
1 tsp coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.

Chocolate Ganache
8 ounces semisweet chocolate, chopped
¾ cup heavy cream

Place chocolate into a bowl.
Place cream in a saucepan and bring to a boil.
Once cream has boiled pour over chocolate. Let sit for 3 minutes.
Stir with whisk until smooth and glossy.

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  1. I am overly excited about Hockey season starting…although it never really ended because my 7 yr old plays year round (skills etc) and my husband gets up at 445 am on Saturdays to play pick up. But, nothing like NHL season starting!
    I will definitely make this bread, probably this weekend – my husband loves Almond Joy so I’ll do something nice for him. Unless he aggravates me somehow and ruins it for himself. Which could very well happen.

  2. Patricia Everett says:

    I want the recipe,but, once again no way to print it without getting the entire 3 page post. Frustrating!

  3. Copy the recipe. Paste the recipe onto a word document or notebook page. Then print that.

  4. Is there any reason I couldn’t use Almond Milk or Coconut Milk in place of the buttermilk?

  5. Because buttermilk is sour and you need the acid to react in the cake. Almond milk, coconut milk, or even regular milk don’t work.

  6. LOL. It was the “sour” in buttermilk that I was trying to eliminate…I’m not a fan! But I’ll give the recipe a shot as is, it looks too delicious to skip! Thank you!

  7. when I saw the post, I was sure you’d be using almond flour or almond flavor, so I am surprised to see neither! Could I use some almond flour in place of the wheat flour?

  8. @margaret- you can try and replace some of the flour with almond flour.

  9. Patricia,
    You can print it. Just copy the recipe and email it to yourself and then print it. Good luck.

  10. Lissa Brooks says:

    As for the lack of almond flavor, Almond Joy is mainly coconut, not Almonds despite the name. It just has a few whole almonds placed on top of the candy, thus the chopped almonds in the recipe. What I am wondering is if I can use unsweetened, dessicated coconut instead of the sweetened – I just don’t keep that around, but have a lot of the other stuff. Maybe adding a little extra sugar to make up for the lack of it. Also, you really can’t taste the sourness from the buttermilk in baked goods like this. It’s mainly there for moisture and to activate the baking soda. You could probably use yogurt or sour cream thinned with milk instead. Or the old standby “fake buttermilk” of placing 1T white vinegar and topping with milk to get a total of 1 cup.


  1. […] Check out Peabody’s recipe and photos: Almond Joy Bread […]

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