Easy Almond Honey Bread
This is the loaf to make when you want homemade bread but have no time for dough. Stir it in one bowl, pour it into a pan, and the oven does the rest. Almond flour keeps it moist and tender, and honey gives it a gentle sweetness that the girls love toasted with butter in the morning.
Ingredients
- 2 cups almond flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/3 cup honey (maple syrup for babies under 1)
- 1/2 cup milk
- 1/4 cup melted butter or olive oil, plus extra to grease the pan
- Optional: 2 tablespoons sliced almonds for the top
Method
- Heat the oven to 350°F. Grease a 9x5-inch loaf pan, or line it with parchment.
- In a large bowl, mix the almond flour, whole wheat flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey, milk, and melted butter or olive oil. Pour the wet ingredients into the dry ones and stir just until combined.
- Scrape the batter into the pan, smooth the top, and sprinkle on the sliced almonds if you're using them.
- Bake 45 to 50 minutes, until golden and a toothpick in the center comes out clean. If the top browns too fast, lay a piece of foil loosely over it for the last 15 minutes.
- Cool in the pan 10 minutes, then turn out onto a rack. Slice once it's cool, and toast with butter.
Notes
Babies under 1 should not have honey. For the baby's portion, swap the honey for the same amount of maple syrup. The loaf is fragile while it's warm, so let it cool fully before slicing.
Storage
Wrap and keep at room temperature 2 days, or refrigerate up to 5 days. Freeze individual slices and toast straight from frozen.
💪 About 8g protein per slice (estimate; 10 slices)
💡 Contains tree nuts (almonds), eggs, milk (if you use butter and dairy milk), and wheat. Not suitable for anyone with a tree nut allergy.