Date, Almond, and Yogurt Bread

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.

2. Spread almonds on a baking sheet.

3. Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.

4. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.

5. Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.

6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Cook's Notes:

For a richer bread, substitute sour cream for the yogurt.

This can also be baked in a 8x4-inch loaf pan.