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Eggless Almond Butter Bread
May 20th, 2008 Madhuram Posted in Breads, My Awards | 
| 50 Comments »
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.
Ingredients:
All purpose flour – 2 cups
Baking powder – 4 teaspoons
Salt – 1 teaspoon
Sugar – 1/3 cup
Toasted slivered almonds – 1/4 cup (optional)
Milk – 1.5 cups (I used 2% milk)
Almond Butter – 1/2 cup (I used Nature’s Promise Organic Almond Butter)
Procedure:
1. Preheat oven to 375 F.
2. Combine the dry ingredients and nuts. Add milk to the mix and stir well to avoid lumps.
3. Now add the almond butter.
4. Mix well and continuously stir them.
5. Pour into a 8x4x3 inch loaf pan.
6. Top the batter with some toasted almond slices.
7. Bake for approximately 50 minutes.
8. Have this for breadfast with or without jam. Enjoy!
My Notes:
1. 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.
2. 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.
3. Cool completely before slicing the bread, so that it does not crumble. I would even recommend to 2 to 3 hours of cooling.
4. 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.
It’s award time again:
Dear Uma of Essence of Andhra has passed me the Nice Matters Award. Thank you very much for thinking of me Uma.
I would like to pass this to:
“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”
Another friend Rupa of Random Musings has passed me the Good Chat Blog Award. Thank you very much Rupa.
I would like to pass this to:
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September 2nd, 2010 at 4:51 pm
[...] Almond Butter Bread – thanks to egglesscooking.com [...]
April 13th, 2010 at 10:52 am
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/
April 11th, 2010 at 10:43 pm
Well i realized my mistake. I used baking soda instead of baking powder.
Will try again and see how it happens next time.
April 11th, 2010 at 1:05 pm
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?
April 1st, 2010 at 10:51 pm
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.
March 7th, 2010 at 9:07 pm
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.
March 3rd, 2010 at 11:59 am
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
June 9th, 2009 at 1:29 pm
Hi Madhuram,
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.
I am new to your website but already baked this bread.
Thanks for trying the recipe Sonal.
December 28th, 2008 at 8:19 pm
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.
June 19th, 2008 at 8:03 am
[...] The original recipe with step-by-step photos can be found here: http://www.egglesscooking.com/2008/05/20/eggless-almond-butter-bread/ [...]