Turkey Free Classic Almond Flour Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, especially when it comes together with just a handful of wholesome ingredients. This almond flour bread skips wheat entirely, relying on blanched almond flour for a tender, slightly nutty crumb that holds up beautifully for sandwiches, toast, or just a thick slice with butter. Eggs and melted butter give it structure and richness, while a splash of apple cider vinegar works with the leaveners to help the loaf rise and stay light despite the denser batter. A touch of honey rounds out the flavor without making it sweet — it just tastes like really good bread. The parchment overhang trick makes removing the loaf effortless, and the patience required to let it cool is absolutely worth it since the crumb firms into something genuinely sliceable and satisfying. Every ingredient here is straightforward and easy to source, so there are no label-reading headaches or hidden surprises to worry about.
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Learn more →Ingredients
10 servings
- 3 cups blanched almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 4 large eggs
- ¼ cup unsalted butter, melted and cooled
- 1 tbsp apple cider vinegar
- 1 tsp honey
Instructions
- 1
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.
- 2
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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