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Sliced loaf of Almond Butter Bread

Gluten-Free Almond Butter Bread Recipe

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
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.