This mild-tasting almond butter bread recipe takes seconds to throw together and minutes to bake, so it is perfect for busy days. This bread is easy to slice for French toast and sandwiches. Grill it, toast it or eat it plain, for breakfast, lunch, dinner, or snacks. It also tastes great with a pat of butter and drizzle of honey.
Ingredients:
- 1 cup natural almond butter with no additives*
- 4 eggs
- 1 tsp baking soda
- pinch salt
*Oil separation often occurs with natural nut butter, so either store the jar upside down or give it a good stir to re-incorporate the oil.
Read more about the health benefits of nut butter
Directions:
As a loaf
Preheat the oven to 325 F. Line an 8- x 4-inch loaf pan with parchment paper. Whisk the almond butter and eggs together until blended smoothly. Whisk in the salt and baking soda. Pour the batter into the prepared loaf pan and bake for 30 minutes. The bread is done when you can poke it with your finger and it bounces back and doesn't sink or you insert a toothpick or fork and it comes out clean. Remove from the oven and cool. Cut into slices and freeze portions for future use or store in the refrigerator.
As mini individual bread
Preheat the oven to 325 F. Line a muffin tin with paper muffin cups. Whisk the almond butter and eggs together until blended smoothly. Whisk in the salt and baking soda. Pour the batter into the prepared muffin tin and bake for 10 to 12 minutes. The bread is done when you can poke it with your finger and it bounces back and doesn't sink or you insert a toothpick or fork and it comes out clean. Remove from the oven and cool. Store in the freezer or refrigerator.
Preheat the oven to 325 F. Line an 8- x 4-inch loaf pan with parchment paper. Whisk the almond butter and eggs together until blended smoothly. Whisk in the salt and baking soda. Pour the batter into the prepared loaf pan and bake for 30 minutes. The bread is done when you can poke it with your finger and it bounces back and doesn't sink or you insert a toothpick or fork and it comes out clean. Remove from the oven and cool. Cut into slices and freeze portions for future use or store in the refrigerator or as mini individual loaves of bread.
