Bread made entirely from blanched almond flour has a rich, nutty flavor and a surprisingly satisfying crumb that holds up beautifully for slicing. The combination of eggs, melted butter, and apple cider vinegar gives the loaf real structure and a tender interior, while a touch of honey adds just enough warmth to the flavor without making it sweet. For anyone avoiding rye and the grains that typically show up in store-bought loaves, this recipe is a genuine find — the ingredient list is clean and straightforward with no hidden grain-based fillers to worry about. The batter comes together quickly with just two bowls and a spatula, and the parchment overhang trick makes getting the loaf out of the pan completely foolproof. Patience during the cooling step is the one thing you really can't skip — the crumb needs that resting time to firm up and slice cleanly. Once it's ready, you've got a golden, deeply satisfying loaf that works just as well for a savory sandwich as it does toasted with butter in the morning.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
Whisk together the almond flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined with no visible lumps.
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