Pescatarian Classic Almond Flour Bread

There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, especially when it's built entirely from wholesome, simple ingredients. This almond flour bread delivers a tender, slightly nutty crumb with a beautifully browned crust — the kind of loaf that makes you want to slice into it before it's even fully cooled. Blanched almond flour gives it a mild, rich flavor that pairs well with everything from avocado to a drizzle of extra honey. The apple cider vinegar works with the baking soda to give the loaf a gentle lift, which is key when you're working without wheat gluten. Eggs provide the structure that holds it all together, resulting in a firm, sliceable crumb once the loaf has had time to set on the rack. It fits naturally into a pescatarian kitchen since every ingredient is plant-based or comes from eggs and dairy — no meat, no seafood required, just pantry staples doing their best work. Whether you're toasting it for breakfast or using it as a base for an open-faced smoked salmon situation, this loaf earns a permanent spot in your weekly rotation.

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