Almond pudding loaf: A classic recipe from the 70s

Name: Almond pudding loaf (1979)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 1-1/3 cups toasted and finely chopped whole natural almonds; 2-1/2 cups Bisquick baking mix; 1/4 cup sugar; 1 package (3-3/4 ounces) vanilla instant pudding and pie filling; 2/3 cup milk; 1/4 cup vegetable oil; 4 eggs; 1 cup powdered sugar; 1 teaspoon rum extract (or almond/vanilla); 2 tablespoons milk

Categories: 1970s, Vintage advertisements, Vintage Christmas, Vintage dessert recipes

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Almond pudding loaf retro dessert recipe (1979)

Remember when the holiday season was filled with the delicious smells of home-baking that drifted out of the kitchen to fill every room?

Well, now you can re-create that warm holiday feeling with an almond pudding loaf that’s made with pudding mix, Bisquick and Blue Diamond almonds…

Almond pudding loaf. So good, it’s a lot like the holidays — neither one ever seems to last long enough.

ALSO TRY THIS ONE: Almond Legend cake recipe (1976)

Almond pudding loaf (1979)

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Additional Time: 30 minutes

Total Time: 1 hour 35 minutes

Ingredients

1-1/3 cups toasted and finely chopped whole natural almonds
2-1/2 cups Bisquick baking mix
1/4 cup sugar
1 package (3-3/4 ounces) vanilla instant pudding and pie filling
2/3 cup milk
1/4 cup vegetable oil
4 eggs
1 cup powdered sugar
1 teaspoon rum extract (or almond/vanilla)
2 tablespoons milk

Instructions

Heat oven to 350 (F).
Generously grease loaf pan, 9 x 5 x 3-inches; sprinkle 1/3 cup of the almonds over bottom and sides, pressing if necessary.
Beat remaining almonds and remaining ingredients except glaze in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds.
Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes.
Immediately remove from pan. Cool completely on wire rack.
Now for the glaze.
Beat powdered sugar, rum extract, and 1-2 tablespoons of milk until smooth and of desired consistency.
Spread the cake with the glaze, and garnish as desired.

Notes

High Altitude Directions: (3500 to 6500 feet) Heat oven to 375 (F). Decrease baking mix to 2 cups and add 1/2 cup all-purpose flour. Omit sugar. Increase milk to 3/4 cup plus 2 tablespoons. Beat on medium speed for 1 minute. Bake 45 to 50 minutes.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 65mgSodium: 643mgCarbohydrates: 46gFiber: 5gSugar: 20gProtein: 13g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: Sour cream pudding pound cake: Retro recipe from 1977

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