Easy Almond Bread Recipes

ALMOND BREAD

Steps:

• Beat egg whites until very stiff.
• Gradually add sugar and beat until of meringue consistency.
• Fold in flour and whole almonds.
• Put in lightly greased, lined loaf tin.
• Bake in a 325 degrees oven for 40 to 50 minutes.
• Leave in tin until completely cold.
• Take out of tin and wrap in foil and store in refrigerator for one or two days.
• With a very sharp knife cut loaf into wafer thin slices.
• Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
• Will keep for 3 or 4 months.

SIMPLE ALMOND BREAD

Steps:

• Grease and sugar 4 medium sized or 2 large loaf pans.
• Cream together eggs and sugar.
• Add oil, milk, almond extract.
• Stir together flour, salt, and Baking powder, add to wet ingredients.
• Pour into pans.
• Bake 45 minutes or until knife inserted comes out clean, in 350 degree oven.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add almond flour, baking soda and salt. Whisk well and set aside.
• In another small bowl, add eggs, honey, olive oil and vinegar. Whisk well, transfer to a bowl with flour and mix with spatula until thick batter forms.
• Transfer batter into previously prepared loaf pan, level with spatula and bake on a middle rack for 30-35 minutes or until top is golden brown and a toothpick inserted in the middle comes out dry. If your bread starts to brown before it's ready, cover the top with foil.
• Remove from the oven, holding onto parchment paper remove loaf from the pan and let cool for 30 minutes. Slice with serrated knife and enjoy like a sandwich bread.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

ALMOND SHORTBREAD I

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.

CHERRY/ALMOND QUICK BREAD

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.