Sift the dry ingredients into a large bowl and set aside.
In a mixer, add the eggs and sugar. Mix on medium-high until incorporated and a light yellow color, about 3 minutes
Mix the dry ingredients into the wet ingredients, adding a third at a time.
Mix until just combined.
Pour half of the batter into each of the pans.
Bake for about 50 minutes, until a toothpick inserted in the center of the loaves, comes out clean.
Remove the pans from the oven to a wire rack. Cool for 15 minutes and remove the Almond Quick Bread from the pans and pull off the parchment slings.
Cool completely on a wire rack.