Buttery Almond Bread

By Dr. Cindy Tanzar

This Buttery Almond Bread is a delightful, dense loaf that resembles a pound cake. It’s incredibly filling and perfect as a quick breakfast bread or a side for dinner. While it’s wonderful served warm, toasting it the next day after it has cooled in the fridge brings out a completely different flavor profile that pairs beautifully with a generous spread of Kerry Gold butter. Enjoy this easy-to-make bread as a versatile addition to your meals!

Why You’ll Love This Recipe

This bread is not only delicious, but it also accommodates those following low-carb or gluten-free diets thanks to its almond flour base. It’s rich in healthy fats and provides a satisfying texture that’s perfect for toasting. With only a few simple ingredients, you can whip up this loaf in no time!

Recipe Breakdown

Servings: 16 slices

Ingredients:

• 1/2 cup Kerry Gold butter, melted
• 6 large pastured eggs
• 1/2 tsp. liquid stevia (or adjust to taste)
• 1 cup Bob’s Red Mill Almond Flour
• 1/2 cup coconut flour
• 1 tsp. aluminum-free baking powder
• 2 tsp. pure vanilla extract

Directions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×4 inch foil loaf pan very well with cooking spray or additional melted butter.

2. Whisk the Eggs:
In a stainless-steel mixing bowl, whisk the large pastured eggs together until well combined.

3. Incorporate Ingredients:
Slowly add the melted butter in a steady stream while whisking continually to avoid cooking the eggs. Add the liquid stevia and pure vanilla extract, mixing thoroughly.

4. Combine Dry Ingredients:
In a small bowl, blend together the almond flour, coconut flour, and baking powder. Gradually add this dry mixture to the egg mixture while stirring until just combined.

5. Bake:
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for approximately 35 minutes, or until the top is nicely browned and a toothpick inserted into the center comes out clean. Note that the size of the eggs may slightly increase baking time, so check for doneness accordingly.

6. Cool and Remove:
Once baked, let the bread cool in the pan for 10 minutes. Use a knife to run along the edges to loosen the bread, then carefully remove it from the pan and cool on a wire rack.

7. Storage:
Store any leftovers in the refrigerator for up to one week, and enjoy toasted for even better flavor!

Enjoy this Buttery Almond Bread warm or toasted, smeared with your favorite butter or spread for a delicious treat at any time of the day! It’s a lovely addition to your breakfast table or a satisfying complement to your dinner spread. Enjoy!