Triple Berry & Almond Coffee Bread with Almond Icing


For the Dough    

1 teaspoon butter (for the pan)            

3/4 cup hot water

1/4 cup butter

¼ cup sugar

1 tsp. salt

2 teaspoons active dry yeast

2 1/4 cups all purpose flour

1 egg

1 teaspoon almond extract

2 cups frozen mixed berries

½ cup slivered almonds

For the icing

¾ cup confectioners sugar

1 teaspoon almond extract

1-2 Tablespoons milk


  1. Brush an 8” cast iron skillet with 1 teaspoon of butter so the dough doesn’t stick. Set the pan aside for now.
  2. For the dough, place the hot water into a medium mixing bowl and add the butter, sugar and salt.  Mix it for a few seconds until the butter melts.  When the mixture has cooled to about 90 ℉ add the yeast and mix.  
  3. Add the flour, egg and almond extract to the yeast mixture and blend with a sturdy spoon for about 2 minutes or until everything is well combined.  The batter should be thick and stretchy.              
  4. Spoon dough into the buttered skillet. Top the dough with the frozen berries and press them lightly into the dough.  Sprinkle the slivered almond evenly on top of the dough.  Cover and let the dough rise for about an hour or until it has double in size.  
  5. While the dough is rising, pre-heat your oven to 375℉ .  
  6. Bake the coffee bread for 30-35 minutes.  Let the bread cool before topping with the icing.  
  7. For the icing, mix the confectioners sugar, almond extract and 1 Tablespoon of milk to start.  Mix with a fork.  If the mixture is too stiff, add the rest of the milk, 1 teaspoon at a time until it gets to a drizzling consistency.
  8. Putting it all together
  9. Drizzle the icing on top of the cooled coffee bread.