Almond Butter Bread Recipe

Slices golden loaf of almond butter bread in a cream-colored cloth with a light green strips.

5 from 2 votes

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!

*Makes 1 loaf

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Snack

Cuisine: American

Keyword: gluten-free bread recipes, recipes using nut butters

Servings:

Calories: 256kcal

Author: Valentina K. Wein

Equipment

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition