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Almond Flour Bread

A grain-free, gluten-free loaf made with almond flour that bakes up tender, moist, and golden with just a hint of natural sweetness.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups almond flour finely ground
  • 6 large eggs
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons raw honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon optional
  • 1/4 cup unsweetened almond milk

Equipment

  • 9-by-5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Parchment paper

Method
 

  1. Preheat the oven to 325°F (165°C) and line a 9-by-5-inch loaf pan with parchment paper or grease it well.
  2. In a large mixing bowl, whisk together the eggs, melted butter, honey or maple syrup, vanilla extract, and almond milk until smooth.
  3. In a separate medium bowl, whisk the almond flour, baking powder, sea salt, and optional cinnamon until evenly combined.
  4. Fold the dry mixture into the wet ingredients with a rubber spatula just until no dry spots remain; do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter 3–4 times to release air bubbles.
  6. Bake for 50–55 minutes at 325°F (165°C) until the top is deep golden and a toothpick inserted in the center comes out clean.
  7. Remove the pan from the oven and let the bread rest inside it for 10 minutes to set.
  8. Run a thin knife around the edges, lift the loaf onto a cooling rack, and cool completely for about 30 minutes before slicing.

Notes

For the lightest texture, use finely ground almond flour and allow the loaf to cool fully before cutting to prevent crumbling.