This easy recipe for almond flour bread is moist, tender, and full of flavor. This healthy almond flour bread recipe is also high in protein, low in carbs, is naturally gluten-free, grain-free, and dairy-free.
Preheat oven to 350°F. Lightly grease an 8x4-inch loaf pan and line with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, flaxseed meal, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, applesauce, olive oil, water, honey, and apple cider vinegar.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Unsweetened pumpkin puree or mashed banana can be used as substitutes for applesauce, but they will slightly alter the flavor.
You can add 1 cup of chopped nuts, seeds, dried fruits, or a few tablespoons of herbs to the batter before baking for additional flavor and texture.
To store: Store almond flour bread tightly wrapped in plastic wrap at room temperature for up to 4 days or in the refrigerator for up to 1 week.
To freeze: Freeze almond flour bread cut into individual slices tightly wrapped in plastic wrap for up to 3 months.
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