Nut-Free Gluten-Free Almond Bread
Elevate your gluten-free baking game with this Nut-Free Gluten-Free Almond Bread—a delightful blend of wholesome ingredients designed for those with dietary restrictions. Featuring a tender texture and subtly sweet flavor, this bread combines gluten-free all-purpose flour, creamy unsweetened almond milk, and a touch of maple syrup for natural sweetness. It’s completely nut-free despite its almond-inspired twist, courtesy of aromatic almond extract. Quick to prepare in just 15 minutes, the recipe incorporates eggs and coconut oil for added richness, while baking powder ensures a beautifully risen loaf. Perfect for breakfast or as an afternoon snack, this easy-to-make bread is an excellent alternative for gluten-free and nut-free lifestyles, offering a versatile base to pair with your favorite spreads or toppings.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Unsweetened almond milk
- 3 large Eggs
- 0.25 cup Coconut oil
- 0.25 cup Maple syrup
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, and salt. Stir these dry ingredients until they are well blended.
In a separate bowl, whisk together the unsweetened almond milk, eggs, melted coconut oil, maple syrup, vanilla extract, and almond extract until a smooth mixture forms.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over-mix as this may affect the texture of the bread.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Run a knife around the edges of the pan and carefully transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 54.9 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 531 mg | 41% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
