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Almond Flour Bread

This almond flour bread delivers real bread texture with a golden crust and tender crumb without any grains or gluten. Ready in under an hour, it slices beautifully without crumbling and is packed with protein and healthy fats. Perfect for sandwiches, toast, or enjoying plain with butter.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 and 1/2 cups blanched almond flour not almond meal
  • 6 large eggs at room temperature
  • 1/4 cup melted coconut oil or avocado oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon garlic powder optional, for savory bread

Equipment

  • 8.5 x 4.5 inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or electric hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F and line your 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In your large mixing bowl, whisk together the almond flour, baking soda, salt, and garlic powder if using until everything is evenly distributed and any lumps are broken up.
  3. In your medium bowl, whisk the eggs thoroughly until the yolks and whites are completely combined and slightly frothy. Add the melted coconut oil, honey, and apple cider vinegar, whisking until the mixture is smooth and emulsified.
  4. Pour the wet ingredients into the bowl with the dry ingredients and fold gently with your rubber spatula until just combined. The batter will be thick and slightly sticky, like a very thick cake batter.
  5. Scrape the batter into your prepared loaf pan and smooth the top with your spatula, creating an even surface. Use the spatula to gently tap out any air bubbles and push the batter into the corners of the pan.
  6. Place the pan in your preheated oven and bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the pan from the oven and let it sit for 10 minutes before using the parchment overhang to lift the loaf out onto a cooling rack. Let it cool completely before slicing.
  8. Once completely cool, use a sharp serrated knife to slice the bread into 12 even pieces, using a gentle sawing motion rather than pressing down.

Notes

For the cleanest slices, refrigerate the bread for 2 hours before slicing. Store in an airtight container in the refrigerator for up to one week. Freezes well for up to 3 months when wrapped tightly. Toast slices before serving for the best texture and flavor. Use room temperature eggs for best results and measure almond flour by spooning into the cup and leveling off.