My 102nd experiment: Roasted almond meal quick bread

This is one of my dream loaves.

Recipe: Roasted almond meal quick bread (1 loaf)

Ingredients:
- 1+1/4 cup KAF unbleached all-purpose flour
- 1 cup Trader Joe's almond meal
- 1/2 tp kosher salt
- 1.5 tp baking powder
- 3 eggs
- 1 TB honey
- 1/2 cup water

Procedure:
1. Toast almond meal in toaster oven at 350F until light brown. Mix and return to oven to continue toasting until the almond meal is light brown, with a sweet aroma.
2. Sieve together salt, baking powder and all-purpose flour. Mix with almond meal.
3. Beat 3 eggs and honey until foaming. Add to the dry ingredients.
4. If too dry, add about 1/2 cup of water to make a batter that flows like lava.
5. Grease a pan. Pour batter into pan. Bake at 350F.

Results:
3:38pm, dry ingredients and wet ingredients:

3:40pm, eggs beaten with honey, bubbles important to rising of loaf:

3:46pm, batter adjusted to lava like thickness:

3:49pm, batter in pan:

3:49pm, batter height in pan:

3:49pm, baking started at 350F:

3:54pm, baked 5 minutes:

4:03pm, baked 13 minutes:

4:14pm, baked 24 minutes, returned to oven covered:

4:20pm, baked 30 minutes, internal temperature reaching 180F:

4:20pm, height of loaf:

4:20pm, thermometer clean:

4:21pm, top of loaf in pan:

4:24pm, top out of pan:

4:25pm, side:

4:25pm, heel:

4:25pm, corner:

4:26pm, bottom:

4:26pm, crack:

5:22pm, loaf's spectacular height in the batch after cooling:

Next day morning, 8:50am, cut:

8:50am, interior:

8:50am, a bite:

Observations:
1. The thickness of the batter is important.
2. The loaf rises to a spectacular height and does not collapse back.
3. The holes are really big this time, possibly because of the heavy beating that causes much air bubbles to be trapped, giving the baking powder a good start.