1 1/3 c. toasted and finely chopped Blue Diamond Whole Natural Almonds
2 1/2 c. Bisquick baking mix
1/4 c. sugar
1 pkg. (3 3/4 oz.) vanilla instant pudding and pie filling
2/3 c. milk
1/4 c. vegetable oil
4 eggs
Creamy Glaze (below)

Heat oven to 350 degrees. 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 large mixer bowl on low speed, scraping bowl constantly, 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. Spread with Creamy Glaze. Garnish as desired.

CREAMY GLAZE:

Beat 1 cup powdered sugar, 1 teaspoon rum extract, or almond extract or vanilla and 1 to 2 tablespoons milk until smooth and of desired consistency.