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Gluten-Free Almond Butter Bread Recipe

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This Gluten-Free Almond Butter Bread recipe is also grain-free, and it’s SO rich and delicious! It’s perfect toasted for breakfast or a snack.  Gluten-Free Almond Butter Bread slices with serrated kinfe on the side

A few weeks ago I made Gluten-Free Macadamia Nut-Honey Bread, and it was such success, that I’ve been experimenting with other nut butters.

Why I love creating recipes like this Gluten-Free Almond Butter Bread

  1. If you’ve been cooking with me for a while now, you know that one of my son’s has Celiac Disease and is therefore gluten-free. I’m always hoping to make him happy with my new gluten-free goodies!
  2. It’s unique. I’m all about that — I want my recipes to be interesting, and if unique is done well, that makes for a more delicious result!
  3. And well, who doesn’t love a comforting baked good in the fall and winter months?  The mixing of the ingredients, having the oven on, the scent of the bread wafting through the house — it’s all part of the comfort factor.

Gluten-Free Almond Butter Bread, sliced

Toasted Almond Butter Bread

I was especially happy when I toasted a slice of this almond butter bread — mainly because it toasted!

I know that might sound funny, but you see, not all gluten-free breads toast well. They don’t all behave like “normal” (gluten-full) bread. And by that I mean they don’t all caramelize and become golden and crispy.

This super yummy, gluten-free almond butter bread however, toasted beautifully! Just look at the lovely browned surface — and how the butter melts so wonderfully into it!

slice of toasted Gluten-Free Almond Butter Bread on a pretty yellow plate, with one bite taken out of it

I will be trying more quick breads with different nut butters soon, and of course I’ll let you know how they turn out.

In the meantime though, you might have fun with this recipe using other flavors, replacing the almond butter . . . .

A few more nut butters to try:

-Peanut butter
-Cashew butter
-Sunflower seed butter

Gluten-Free Almond Nut Butter Bread, slicedEnjoy!

5 from 2 votes
Sliced loaf of Almond Butter Bread
Print
Gluten-Free Almond Butter Bread Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This Gluten-Free bread recipe is also grain-free. And it’s still SO rich and delicious! It’s perfect toasted for breakfast or a snack.

*Makes 1 loaf

Course: Breakfast, Snack
Cuisine: American
Keyword: gluten-free bread recipes, recipes using nut butters
Servings: 8
Calories: 255 kcal
Author: Valentina K. Wein
Ingredients
Instructions

  1. 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.

  2. 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.
  3. Now separate the eggs. Add the yolks to the almond batter 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.
  4. Use an electric mixer with the whisk attachment, or a hand-held whisk to whip the whites just until stiff peaks form. Immediately add the whites to the bowl with the batter and whisk just until it’s well incorporated. (An electric mixer will be easier for both, if you have one.)

  5. Very quickly pour the batter into the prepared loaf pan, and place in the preheated 300°F oven.

  6. Bake until the bread no longer jiggles, is golden, and has risen a good amount, about 40 minutes. (If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.)
  7. 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. The bread might sink a little in the center while it’s cooling.
  8. Once it’s room temperature, slice and serve.

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Comments

      • valentina says

        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

        Reply

  6. Nechama says

    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.

    Reply

    • valentina says

      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. 🙂

      Reply

  7. David says

    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!

    Reply

    • valentina says

      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

      Reply

  10. Andreina says

    This looks delicious! Wondering if I could use a GF flour Blend insted? Not a coconut flour fan. Thank you sooo much.

    Reply

    • valentina says

      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

      Reply

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