In a recent episode of Paula Deen's show in Food TV, I saw her preparing a very easy peanut butter bread. Since I'm not a big fan of peanut butter I thought of making the bread with almond butter instead. The taste was amazing and you won't believe how easy it is to prepare.
This almond butter quick bread looks amazing right! But do you want to bake an easy white bread recipe using yeast. Then this white bread recipe should be bookmarked.
If you tried this Eggless Almond Butter Bread recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Almond Butter Bread Recipe
Ingredients
- 2 Cups All Purpose Flour
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ⅓ Cup Sugar
- ¼ Cup Toasted Slivered Almonds. Optional
- 1.5 Cups Milk (I Used 2% Milk)
- ½ Cup Almond Butter (I Used Nature's Promise Organic Almond Butter)
Instructions
- Preheat oven to 375F/190C for 15 minutes.
- Combine the dry ingredients and nuts. Add milk to the mix and stir well to avoid lumps.
- Now add the almond butter.
- Mix well and continuously stir them.
- Pour into a 8x4x3 inch loaf pan.
- Top the batter with some toasted almond slices.
- Bake for approximately 50 minutes.
- Have this for breadfast with or without jam. Enjoy!
My Notes
- I happened to check the reviews in the food network site after baking the bread while writing this post. The recipe was given only 3 stars and most of them had written that the bread was too dry and did not have enough peanut butter taste. So they had suggested reducing the amount of baking powder, increasing the quantity of peanut butter, reducing the baking time, or using organic peanut butter because it has more oil content. But I did not have any problem with my bread. The only change I made was using almond butter and added a couple of toasted almonds. The bread was very moist and sweet enough by itself. Jam was also not necessary. The almond butter did have a lot of oil in it, maybe that gave the moistness to the bread.
- Adding toasted nuts in the batter gave a very nice crunch. But I wouldn't top the bread with nuts the next time because they get toasted once again and some of the nuts became little bitter. Not topping the bread with almonds will also facilitate easy slicing of the bread.
- Cool completely before slicing the bread, so that it does not crumble. I would even recommend to 2 to 3 hours of cooling.
- Also check out the health benefits of almonds here.
- Update: My friend Roma from Bangalore, India has tried another cool version of the Almond Bread. Since almond butter is not available in India she has used regular unsalted butter and has included powdered almonds and has got a very moist bread.
HPasha says
Hi Madhuram,
Can I use whole wheat flour instead of the white flour? Also for a gluten free version, would all purpose gluten free flour serve the purpose? What would you suggest?
Thanks
Madhuram says
I wouldn't suggest using whole wheat flour for this one. Maybe you should try 50% each of all-purpose and whole wheat flour. I have not tried this recipe using gluten-free flour, so don't know how it would turn.
Kavitha says
Will using wheat flour as a replacement work ? any additional effort to be done to make it work, ?
Madhuram says
I would suggest either using whole wheat pastry flour or half each of whole wheat flour and all-purpose flour. Only few recipes work well with the flour replacement and I'm not sure that this is such a recipe.
veenashankar says
looks so good.. must try
Deepika says
Hey!
Came across your blog recently. I was wondering if I can bake this almond bread with wheat flour instead..does that mean we use the Atta or is that a wrong assumption? I'm a beginner, so forgive me for the lame question. I want to bake this either today or tomorrow, so I hope to hear back from you by then 🙂 Thanks!
Madhuram says
No problem Deepika. Atta/whole wheat flour does not taste good in all recipes. The taste and texture of the baked good also depends on the brand of flour you use. So you have to try it for yourself to see if you like a particular brand of atta for this recipe or any other baking recipe. Or the safest bet is to use whole wheat pastry flour. But most of the Indian store whole wheat flours (like Pillsbury, Deep, etc) are somewhat close to whole wheat pastry flour because they are milled from soft wheat. But I would'nt try the Golden Temple brand because I feel that it's made from hard wheat.
Archana Pradeep says
Yippee!!!!!!!! Amazing recipe and very easy one.. Believe me it was a great surprise for the family weekend breakfast. It was a major hit in the house.. I added almond powder instead of almond butter and also i added peanut butter which gave a crunchy taste with peanuts in between..
Keep posting more recipes which motivates us to try and enjoy the taste..
Madhuram says
Thanks Archana.
Isaura says
Hello, thank you for your recipes. I am interested in trying this one, but I do not eat dairy, so what would be a good substitute for the milk?
Thanks again
Madhuram says
You could use any non dairy milk of your choice.
vandana says
Hi Madhu,
I just love your site and the photo steps that lead to the recipes. I am new to your site so i have yet to try out any of your recipes. I have lot of hazelnut butter lying around nutella to be be more specific and i am planning to try out this recipe using nutella any suggestions.
thanks and keep up the good work!! 😉
Hi Vandana, thanks for your compliments. I think nutella might not work in this recipe because it has a lot of sugar in it and chances are it will alter the texture of the bread. If you want to use off your nutella, then try this chocolate pizza instead. Its a great recipe.
http://www.egglesscooking.com/2008/04/14/yummy-chocolate-pizza/
user says
Well i realized my mistake. I used baking soda instead of baking powder. 😥 Will try again and see how it happens next time.
user says
Hi,
I tried the almond bread recipe as you have described exactly, but it ended up tasting veryyyyyyyyyyy bitter. I am not sure if it was the butter i used or something else. I used the Maranatha Natural Almond Butter. Any ideas why that would have happened?
Thanks.
I think the bitterness is something to do with the baking powder. Was it very old or did you forget to level it off while measuring so it became excessive?
Aruna says
am new to baking. being a lacto-gan, eggless recipes are great option. i found your site very interesting. being in India, i find that we just get the double action aluminium based baking powder. can you suggest substitutes for it along with it being eggless? found that lemon juice or vinegar is used to replace SAS baking powder and egg too. the question is how to balance out everything in a recipe?
Aruna, all baking powder available for retail sale is double action baking powder only. Single acting baking powder is used only by manufactures and is not available for retail sale. That's what I hear. So all the recipes in my blog use only double action baking powder.
ju says
i came across your recipe weeks ago when trying to figure out what to bake with almond butter and no eggs... finally tried this out today and it is great! at first (after sampling the bread just out of the oven) i worried that it would taste too much like baking soda, but it is actually great-- and very soft and moist. i'm not a sweet-tooth person so this was delicious with a bit of butter. next time i might throw some bran or flaxseed in there to vary the texture a bit.
thanks madhuram for a great almond butter recipe! you probably know how few there are out there 😀
You're welcome Ju. Quick breads slice well and taste great usually after 12- 24 hours.
Richa says
All these bread recipes are for Conv oven. I am very interested in recipes for bread machine. Would you be able to tell me how to modify these for bread machine? Also, can someone post really good vegan cinnamon raisin bread recipe for bread machine?
Thanks!
Hi Richa, I don't have a bread machine, so I don't have recipes for the same. See if you can find something in the following link:
http://www.breadworld.com/default.aspx
Sonal says
Hi Madhuram,
I am new to your website but already baked this bread. 🙂 It was good but little dry. I used little less milk (whole)thinking 1.5 cup will be too much. I like to bake eggless too so will be trying lot of your recipes.
Thanks for trying the recipe Sonal.
Laksh says
Madhu,
Tried this recipe yesterday. I used a flatter pan and ended up with a drier bread for the 50 minutes of baking time. I also felt the sugar was less for the 2 cups of flour mentioned. Will try another time with a deeper pan or lesser baking time.
Laksh, I'm sorry you didn't get desirable result with the bread. If you change the pan size you have to change the baking time also accordingly. Wish you had checked the doneness using a tooth pick around 20 minutes. Also this bread is supposed to be eaten with jam, so it doesn't need more sugar. The original recipe used peanut butter, for a modified version of PB&J sandwich.