Easy Almond Butter Bread Recipe

Easy Almond Butter Bread Recipe
Easy Almond Butter Bread Recipe

Easy Almond Butter Bread Recipe
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 , , 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 butters, 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 butters

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 breads
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.As mini individual breads

Leave a Comment
Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.