Almond Butter Bread recipe is gluten-free, grain-free, packed with protein, and it’s incredibly rich and delicious. No kneading, no rising time, and it's perfect toasted for breakfast or a snack, and it's excellent for grilled cheese sandwiches!
I use a technique in this recipe that I use for lots of gluten-free baking, including my Banana Peanut Butter Muffins and Macadamia Nut Bread.
This technique is to separate the eggs and whip the egg whites into stiff peaks before adding it to the batter -- similar to a soufflé. This is a great method for getting batters to rise, and it creates a fluffy and airy texture.
Who doesn’t love a comforting baked good in the morning? A toasted slice of almond butter bread, spread with butter and drizzled with honey is absolutely irresistible!
Ingredient Notes
- almond butter - I use salted creamy almond butter and it works very well in this recipe. If you like crunchy bits of nuts in your breads, use chunky almond butter.
- coconut flour - The very subtle coconut flavor from the flour isn't detectable in this recipe. The necessary amount needed is small because coconut flour absorbs a lot of moisture -- more than most flours. It's available in many mainstream grocery stores, and the majority of health food and/or upscale markets like Whole Foods carry it. You can also order it online.
- baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of white vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- apple cider vinegar - The vinegar reacts with the baking soda which helps aerate the batter so when it bakes it becomes fluffy and light.
- cinnamon - The hint of cinnamon adds a warm, earthy flavor to the muffins. Substitutions: Cinnamon can be substituted with cloves or cardamon, or any combination thereof.
- Kosher salt - If you use table salt, use half the amount.
* Learn more about coconut flour and check out recipes that use it here. *
How to Make Bread with Almond Butter
- Preheat the oven to 300°F and adjust a rack to the center. Line an 8½ x 4½ x 3-inch loaf pan with parchment paper.
- Spoon the almond butter into a large mixing bowl and add the honey, apple cider vinegar, coconut flour, baking soda, salt and cinnamon. Set aside.
- Separate the eggs. Add the yolks to the bowl with the almond butter and the whites to another, clean, large mixing bowl. Use a large spoon or an electric mixer with the beater attachment to blend the yolks into the batter. Set aside.
- Use an electric mixer to whip the whites just until stiff peaks form. Immediately add this to the bowl with the batter, and use the mixer again until it’s well incorporated.
Recipe Tip: It's nearly impossible to fold the stiff egg whites into the almond butter mixture because of its consistency. If you use the electric mixer quickly, you won't lose too much air when you incorporate the whites. It works very well.
- Very quickly pour the batter into the prepared loaf pan, and place in the preheated 300°F oven.
- Bake until the bread no longer jiggles, is golden, and has risen a good amount, about 30 minutes.
Recipe Tip: If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.
- Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out onto a cooling rack. Once it’s room temperature, slice and serve.
Variations
Try this recipe with peanut butter, pistachio butter, cashew butter or sunflower seed butter.
Serving Suggestions
- This bread is fantastic with a drizzle of honey over melted butter, and it's great with persimmon, fig-vanilla, and apricot preserves, too.
- Not only is almond butter bread excellent for a sweet snack, but it's also amazing to use for a savory grilled cheese sandwich! I love it with gruyère, ham and grainy mustard.
Making it Ahead and Storage
- Room temperature. You can keep the bread at room temperature if you know it's going to be eaten within a day. The best way to preserve its freshness is to let it cool completely and then put it in an airtight container, or wrap it well with foil.
- Freezer. The bread can be frozen for about three months in a Ziploc freezer bag. Let it defrost at room temperature.
More Must-Try Gluten-Free Breads
I hope you love it!
Almond Butter Bread Recipe
Ingredients
- 1 cup roasted almond butter
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon cinnamon
- 4 large eggs
Instructions
- Set oven and prep pan. Preheat the oven to 300°F and adjust a rack to the center. Line an 8.5-inch loaf pan with parchment paper.
- Start batter. Spoon the almond butter into a large mixing bowl and add the honey, cider, coconut flour, baking soda, salt and cinnamon. Mix to blend and set aside.
- Separate eggs and finish batter. Add the yolks to the almond batter and the whites to another, clean, large mixing bowl. Use an electric mixer to blend the yolks into the batter. Set aside.Use an electric mixer to whip the whites just until stiff peaks form. Immediately add this to the bowl with the batter and continue to mix just until it’s well incorporated.
- Bake. Very quickly pour the batter into the prepared loaf pan, and place in the preheated 300°F oven.Bake until the bread no longer jiggles, is golden, and has risen a good amount, about 30 minutes. (If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.)
- Cool, slice and serve. Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out, and onto a cooling rack. Once it’s room temperature, slice and serve.
NOTES
NUTRITION
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Savita
I can totally see myself enjoying this bread for breakfast! fact that it is gluten free, even better!
valentina
Yay, that's awesome. Hope you enjoy it.
Andrea @ The Petite Cook
This looks so moist and delicious! I love to make my own almond butter and I always have loads, so I should definitely give this recipe a go!
valentina
Andrea, how excellent that you make your own almond butter! Love that -- it'll be superb.
Brooke Decker
Question: where do you get your almonds for not a ton of money?
valentina
I generally find the least expensive almonds, almond butter and almond flour/meal at Trader Joe's. Hope there's one near you! Otherwise you can probably find some good sources online. 🙂 ~Valentina
Traci @ The Kitchen Girl
Such a great idea! Looks like you've nailed the texture too. Can't wait to share this with my neighbor!
valentina
Thank you, Traci! 🙂
Sarah Newman
Oh my! Almond butter might just be my favorite food in the world, and I'm gluten free sooo this is perfection. 🙂
valentina
Oh Yay! I hope you try and love!
Colleen
I am amazed at how beautiful your bread is and its gluten free - awesome work!
valentina
Thanks so much, Colleen!
Nechama
What brand of Almond butter do you use? Is it thick? Is it roasted first? I have available to me only a raw almond butter and its pretty thin and very pale in color. I’m wondering if it will work in this recipe, because your bread is on the brown side (maybe from roasted almonds?), but when I use my almond butter things turn out light in color. Your advice would be appreciated.
valentina
Hi there! Such a good question, and I'm going to edit it into the recipe after I respond here.
I use roasted almond butter, and it's fairly thick, but smooth and spreads easily.
I've gotten similar results with Trader Joe's brand almond butter and MaraNatha brand, which is the thicker of the two.
And yes, the final baked color of the bread is somewhat dark.
I hope this helps! Enjoy and thanks for checking out the recipe. 🙂
David
Thanks for answering Nechama's question about the brand of almond butter. Glad to know Trader Joe's Brand works! I can't believe there is only 1/4 of flour in this!! I look forward to tying it soon, Valentina!
valentina
Thanks, David. Enjoy. xo
Coco in the Kitchen
This looks perfect for my nephew who can't have gluten. I'm going to share your recipes with my sister. Thanks, Valentina! xo
valentina
Yay! Thank YOU! 🙂
Margie
Can I substitute almond flour for coconut flour?
valentina
Hi Margie. Thanks for writing in and checking out my recipes. 🙂 I haven't tested the recipe with almond flour, but I think it will work. I would however, add 2 tablespoons to the amount. (Coconut flour is able to absorb more liquid than almond flour.) Would love to hear how it goes if you try it. Enjoy and stay well! ~Valentina
Andreina
This looks delicious! Wondering if I could use a GF flour Blend insted? Not a coconut flour fan. Thank you sooo much.
valentina
Hi Andreina, Thanks so much for writing in. I've only made this with the coconut flour, so I can't guarantee this -- BUT, I think it should work well to replace it with 1/3 cup of the GF flour. (Coconut flour absorbs more liquid than other flours, so less of it is needed.) I hope this helps (and works)! Enjoy and thanks for checking out and trying my recipes. 🙂 ~Valentina
Roze
I have a jar of Raw Almond Butter. Will that work?
Valentina
Hi Roze, Yes, that should work. Enjoy! 🙂 ~Valentina
Nighttime Baker
Hi there. I'd love to try this recipe and am curious your thoughts on substituting the honey with erythritol/monk fruit/stevia blend sugar substitute- I'm on a strict candida diet and cannot have any sugar. Other than that, the recipe is perfect for the diet! Thanks so much.
Valentina
Hi there. While I haven't tested the recipe with these, I think if you use one in liquid form, in as close a consistency to honey as you can get, it should work. If you try it, I'd love to hear how it goes to share with other readers who might want to substitute as well. Thanks for checking out my recipe and enjoy. 🙂 ~Valentina