Eggless Almond Butter Bread

(from 2 reviews)
Almond Butter Bread

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.


Eggless Almond Butter Bread Recipe

Prep TimeCook TimeMakes
20 Mins50 Mins12 Servings
Eggless Almond Butter Bread
4.5 from 2 reviews
A very easy recipe to prepare bread without yeast and using almond butter.
  • 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)
Almond Butter Bread Ingredients
  1. Preheat oven to 375F/190C for 15 minutes.
  2. Combine the dry ingredients and nuts. Add milk to the mix and stir well to avoid lumps.
  3. Almond Butter Bread: Add Milk To Flour Mix
  4. Now add the almond butter.
  5. Add Almond Butter To Flour Mix
  6. Mix well and continuously stir them.
  7. Almond Butter Bread: Mix Well
  8. Pour into a 8x4x3 inch loaf pan.
  9. Almond Butter Bread: Pour Batter To Pan
  10. Top the batter with some toasted almond slices.
  11. Almond Butter Bread: Toasted Almonds
  12. Bake for approximately 50 minutes.
  13. Almond Butter Bread: Baked Almond Butter Bread
  14. Have this for breadfast with or without jam. Enjoy!
  15. Almond Butter Bread: Serve in Breakfast
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.
  5. 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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  1. Hi Madhu,

    I wan to bake this bread but couldnt find any almond butter here.
    How much amount of normal butter and almond powder I should use. And do I need to make other changes in the recipe.


          • Yes 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.

          • Oh ok. Thank you for pointing it out 🙂 But I have to tell that I haven’t tried it. So unable to comment.

  2. Hi Madhuram,

    I tried this yesterday. Very easy recipe, thanks for sharing this.

    I don’t know if it’s because I didn’t even out the batter after pouring into the tray, during the baking , the top layer with nuts for pushed to an angle and the batter under that rose high and even at 20mins into the baking the top got a little burnt. I still kept it for around 50 mins. My oven has only the gas marking and I set it to 5 after finding on the internet the equivalent of the temperature mentioned. Do you think it’s because of this ?

    The taste is just awesome & i will definitely make it again. Also I found its moist and sometimes its crumbling as I slice it ( I left it to cool overnight and only sliced in the morning ). How can I avoid this next time ?

    • Tapping the pan after filling the batter helps to settle it down, removes air bubbles too. Also bread baking requires a little bit of tweaking because of the increased baking time. Sometimes you will have to loosely cover the pan with an aluminum foil after 20 minutes or so, so that the top doesn’t get burnt and the inside stays uncooked. By covering it with foil the bread will bake perfectly bother outside and inside. Yes leaving it overnight is a must for quick breads. Try using a serrated knife and making bigger slices.

  3. 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?


    • 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.

    • 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.

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