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. 
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.
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.
This recipe is unique, and 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.
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!
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
Enjoy!
Gluten-Free Almond Butter Bread Recipe
*Makes 1 loaf
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
- 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, cider, coconut flour, baking soda, salt and cinnamon. Mix to blend and set aside.
- 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.
- 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.)
- 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 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.)
- 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.
- Once it’s room temperature, slice and serve.
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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