Almond Butter Bread (Gluten-Free)

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!

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