This is a simple bread from just a few ingredients which is easy to make. It gives a nice soft bread that could be used for sandwiches, toasted or a nice topping spread all over it.
I use my own made almond butter, but you could always buy the expensive version in a jar if you have no food processor. You could always add nuts or bananas to this bread too for a more exotic version!
This did not last the day in the household so has my Chief tasters seal of approval. We used it for cheese and toast but I suspect that it would be lovely as French bread, but will have to wait for the next batch as I am currently looking at two ends after the husband..aka Chief taster got to ti. It can be frozen too, so you can make this ahead for bread emergencies!
Ingredients
- 1 Cup Almond Butter
- 4 Eggs
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 150C/325F degrees.
- Whisk the almond butter and eggs together.
- Add the salt and baking powder and mix well.
- Put the mixture into a greased and parchment paper lined loaf tin.
- Bake for 30 minutes.
- Remove from the oven and cool. Slice, eat and enjoy!
Notes
Nutritional Info per slice - 229 Calories, 21g Fat, 7g Protein, 7g Total Carbs, 1g Fibre, 6g Net Carbs
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32 Comments
Izzi
March 31, 2019 at 4:37 amOnly bread I’ve found that I can eat on candida diet. Love how soft it is & tastes delicious. One thing I’d say is to use less salt as I found it a bit salty. Will definitely be baking again.
Angela Coleby
April 1, 2019 at 10:00 amGreat to hear! Thanks for the review!
J Munson
March 13, 2019 at 2:48 pmJust made this recipe with homemade macadamia nut butter. Great flavor and the texture was lovely. Curious about keeping it nice and inflated, mine baked beautifully but quickly fell while cooling. Any tips for keeping it nice and round?
Angela Coleby
March 13, 2019 at 3:37 pmI think it may be due to the brand of almond butter. I’ve made it with different ones and some rose high, others were flat. I would recommended you separate the eggs, whisk up the egg whites and fold them in to keep the height.
Mrs Cook
October 16, 2018 at 10:18 pmDumb question from a new gluten free cook….did you mean to oil the tin or the paper?
In the oven now, fingers crossed!
Angela Coleby
October 17, 2018 at 1:33 pmOil the tin. Hope it worked out for you!
Bethany
July 12, 2018 at 5:16 pmDo you know for how long this bread keeps for?
Angela Coleby
July 14, 2018 at 12:10 pmAbout 3-4 days in the fridge
Sandy
July 2, 2018 at 5:00 pmWhat brand of almond butter and baking powder are best to use?
Angela Coleby
July 4, 2018 at 8:44 amAny almond butter will work. I’ve even baked this with homemade almond butter (just whizz almond nuts in the blender until you have a butter).
Lindsay
February 19, 2018 at 10:48 pmI just made this and can’t believe how simple and delicious it is. Thank you for the fabulous recipe!
Angela Coleby
February 20, 2018 at 7:22 amThanks! I keep meaning to try it with another nut butter. One day…;)
Meg
January 12, 2018 at 12:45 pmSo this does not call for ANY almond flour?
Angela Coleby
January 12, 2018 at 3:42 pmYes. Just almond butter. Other nut butters work too!
GiGi
December 22, 2017 at 8:57 pmI have made several variations of this. Today I added two small ripe bananas, added a little cinnamon and used crunchy almond butter in the recipe. My version of a not real sweet banana nut almond butter bread…it is delish!
Angela Coleby
December 22, 2017 at 8:59 pmI LOVE the idea of crunchy almond butter! Brilliant!!
Shabnam
May 11, 2017 at 10:25 amlovely! have you tried this peanut butter too?
Angela Coleby
May 11, 2017 at 1:03 pmYes I have. It was delicious!
Linda @ Fit Fed and Happy
June 8, 2014 at 11:46 amMy only fear is this coming out a little “Eggy” with an almond butter taste. Does it have the same consistency as bread?
Divalicious
June 8, 2014 at 1:44 pmI did not find eggy, and it is like a soft bread. Hope you enjoy it!
ggofatl
November 11, 2013 at 5:20 pmNo flour or yeast? Seems something is missing to have bread.
Divalicious
November 11, 2013 at 7:31 pmWelcome to the world of gluten free bread! Wonders can be baked with almond and coconut flour, just to keep the carb element down. Bread without bloating, or raising your sugar levels…enjoy 🙂
Christianne
August 8, 2012 at 3:50 pmI want to bake this, and soon, but please can someone tell me what size loaf tins you are using for this bread and for the almond flour bread?
Thanks in advance.
Love your recipes x
Divalicious
August 9, 2012 at 9:28 amThank you so much for popping by! Glad you are enjoying the recipes!
I used a fairly small loaf tin..not sure of exact size but it’s not that big.
libby anderson
July 3, 2012 at 12:27 pmMade it and it was good. Many thanks
Divalicious
July 3, 2012 at 7:11 pmFabulous Libby! Glad you enjoyed it!
libby anderson
June 29, 2012 at 7:53 amIsn’t this suitable for low carb too?
Divalicious
July 1, 2012 at 5:12 pmYes it is! So simple to make too!
glenda
December 5, 2011 at 7:10 pmWow! I can’t believe this has simple steps. Definitely going to try this.
Devina Divecha (FooDee)
December 5, 2011 at 10:22 amThat’s it? That’s all you have to do to make bread?! THAT’S IT?! *mouth hangs open*
Love it! Btw when you say “one cup”, how much is that? :S Sorry I’m a very weird cook (and I say the word cook loosely :P); need exact measurements for everything and I’m unsure what one cup means.
Angie C
December 6, 2011 at 8:24 amhee hee…I use cup measurements that I brought from M&S but you can buy them in most stores too. I would guess that it equals about 8oz….
I Live in a Frying Pan
December 5, 2011 at 7:57 amLove this! It’s so simple even I could make it, and I probably will! 🙂