Quick and Easy Almond Butter Bread

Quick and Easy Almond Butter Bread

Quick and Easy Almond Butter Bread

  • 2 rounded tablespoons honey
  • 4 rounded tablespoons almond butter
  • 1/2 cup coconut milk
  • 3 eggs
  • 3 cups almond meal
  • pinch of salt
  • 1 teaspoon baking powder
  1. Preheat your oven to 175°C or 350°F
  2. Grease and line a loaf tin with baking paper overhanging the side. My tin measures 19.5cm x 9.5cm.
  3. Place the honey and almond butter into a medium sized bowl and mix to combine. Add the coconut milk and again stir to combine. Add the eggs, combine. Mix in the almond and lastly add and gently combine the salt and baking powder.
  4. Pour / spoon the mixture into your prepared tin.
  5. Bake for 35 minutes. Cover the loaf with foil and bake for a further 10 minutes.
  6. Allow to cool slightly in the tin before moving to a cooling rack. Cut. Eat. Enjoy.
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Quick and Easy Almond Butter Bread
4 Based on 24 Review(s)
  • Fannia20

    This recipe has the ratio of wet to dry ingredients so WRONG!!! You’d better re test it, 3 cups of flour is to much, or maybe it should be 6 eggs instead of 3? I just wasted good ingredients trying to make it… Big disappointment

    • sam

      Just curious…. Fannia20….Did you use flour as you stated or almond meal as the recipe states? I tried it as the recipe states and it was perfect. What a shame you weren’t so lucky 🙁

      • Thank you Sam. I really appreciate that. I am glad it has worked well for you.

    • I am sorry it has not worked for you. I have made it several times. I hope you find some other recipes that you enjoy.

  • Michelle

    I just made this for my little man who can’t eat dairy/wheat/egg. I replaced the eggs with Ogran’s No Egg and the honey for rice malt syrup. It was super delicious!!

  • Charlie Brown

    Anyone have any idea how to make this without the coconut milk, as I am allergic to coconut?

  • Sarah

    Can you substitute the coconut milk for almond milk?

    • I haven’t tried it sorry, if you test it out I would love to hear how you go.

  • Alexandra

    Is this a sweet bread or more of a substitute for wheat bread?

    • Hmmm, I wouldn’t describe it as either. It isn’t sweet like a banana bread. It is a bread we would often have for breakfast but I wouldn’t say it is like wheat bread. You can toast it and have it with sliced tomato for lunch, or almond butter for breakfast but to be honest we enjoy it just as it is. It is sustaining but not overly sweet. I am not sure if any of that helps at all…..

  • Kails

    what would you suggest eating this with? just with butter for breakfast? any other suggestions?
    I cant wait to make some on the weekend!!!

    • We often have it just as it is or toasted with almond butter or butter for breakfast, or toasted with sliced tomato at lunch time. Does this help at all? I would love to hear how you go with it and how you like to eat it if you get a chance to write. Oh and my kids especially love it with our nutella.

  • Lauren

    Made this today- substituted the almond butter for PB as almond butter was quite expensive at the store- and it worked well! another great recipe, thanks Bianca!

    • Thank YOU!!! I really appreciate the feedback. I am glad you enjoyed it. x

  • Karen

    Made this with your roast almond butter (which I LOVE), and almond pulp from making almond milk. I think I will have to play with quantities next time as it was a bit moist because I didnt use almond meal. I also used almond milk. Is the honey there for a reason? Not convinced I like the flavour, and I could use another sweetener if it is there for a specific purpose. Otherwise I think I will leave it out next time. It’s a great way to use up my pulp. I had it with sliced banana for breakfast yesterday. I’m really enjoying your recipes.

    • Thank YOU!! You can change sweeteners or just omit it if you prefer. I look forward to hearing how you go next time. x

  • rashel

    This is soo good!! The first time I have had good bread since going paleo. I used 2 cups almond meal/ 1 cup arrowroot for texture. Thanks so much for the recipe!!!

    • Thank YOU!!!! That is great to hear!!! I appreciate the tip and I am glad you enjoyed it. Be sure to let me know how you go with anything else that you try. x

  • Carlie

    Hi Bianca, Does this freeze well? Thank you!

    • Sure does. I hope you enjoy it. x

      • Carlie

        Thanks, it is yum! My 9 month old is loving it too. Thank you x

        • Fabulous!! Thank YOU for the feedback. I am glad it was enjoyed. x

  • Elizabeth

    Hello Bianca do you set your oven to fan bake? or conventional for this recipe

  • Carmen Lis Arcelay Rodriguez

    Amazing! Eating it wam now, out of the oven, with some homemade banana-pineapple jam. Mmmmmmmmmmmm

    • Fabulous!!! Thank YOU!! I really appreciate the feedback. I am glad you enjoyed it. x

  • Angie Sparkles

    This is yum! I’ve made it twice, once following the recipe exactly, and once following Rashel’s advice (below) using 1 cup arrowroot and 2 cups of almond meal (I was running low on almond meal – this saved me!) Both times I added a cup of blueberries and it was delicious, with the arrowroot is was lighter and rose more, but the crust was a little darker and thicker. A great recipe 🙂