Eggless Almond Butter Bread
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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.
| Eggless Almond Butter Bread Recipe |
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Prep time: 20 Mins
Cook time: 50 Mins
Yields: 12 Servings
A very easy recipe to prepare bread without yeast and using almond butter.
Ingredients:
- 2 Cups All Purpose Flour
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/3 Cup Sugar
- 1/4 Cup Toasted Slivered Almonds. Optional
- 1.5 Cups Milk (I Used 2% Milk)
- 1/2 Cup Almond Butter (I Used Nature’s Promise Organic Almond Butter)
Procedure:
- 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.
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Ratings and Reviews (1)
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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/
[...] Almond Butter Bread – thanks to egglesscooking.com [...]
[...] The original recipe with step-by-step photos can be found here: http://www.egglesscooking.com/2008/05/20/eggless-almond-butter-bread/ [...]
[...] number and did not complete our list J. As if providence agreed with us, within a couple of days, Madhu of Eggless Cooking thought of us for the Nice Matters Award. This award was started by Genevieve of Bella Enchanted [...]
[...] made half the quantity described by Madhu’s recipe. Baked the bread for 200 ° C for 30 [...]
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
You could use any non dairy milk of your choice.
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..
Thanks Archana.
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!
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.