Preheat your oven 200°C or 400°F.

Prepare your loaf pan, grease only the bottom of your pan, no need to go for sides.

Toast your almond inside the preheating oven, around 5 minutes, take it out, and crush them.

Mix and sift all your dry ingredients such as, flour, baking powder, baking soda, vanilla essence, cinnamon powder and salt. Set aside.

In another bowl, cream together the room temperature butter and sugar until all combine and turns out a bit pale in color. (Around 2 minutes)

Add the eggs one at a time, mix well.

Add the mixture of dry ingredient 1/3 part and alternate it with yoghurt. Starts with dry ingredient and ends with dry ingredient. (Dry= D; Yoghurt= Y; the combination should be D, Y, D, Y, D) mix them well.

Add the orange jam and toasted almond, fold them using spatula.

Add the batter into your loaf pan, and put it inside the preheated oven. Low the heat into 180°C or 350°F. Bake around 10 minutes or until you could see the batter start to crack, and continue lower the heat into 160°C or 320°F for another hour, and start to cover the top of your batter with a sheet of aluminium foil, let it hang freely, no need to wrap it.

5 minutes before finish, try to do the toothpick test. If it comes out clean it means your bread is ready, if still wet, bake for another 5 or 10 more minutes.

After you bread done from baking process, let it sit for 5-10 minutes on a cooling wire, then release it from your loaf pan, continue to let it completely cool.

Ready to eat! 😘😘😘