Almond bread is a moist quick bread for breakfast, snack or dessert. It is made with staple ingredients in just five minutes hands on time! 

It’s a delicious no fuss quick bread recipe that is perfect for gifting! I love baking sweet breads because they make a delicious treat or beautiful gift in just a few minutes.

This almond bread is an adaptation of my ever popular sweet bread recipe. It’s so moist and dense with a subtle almond flavor.

Almond bread in a white loaf pan
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This easy bread tastes incredible on its own or with a little slather of butter or almond butter!

Almond Bread is like a slice of cake – only better! It’s dense and flavorful – you don’t even need a glaze! However, it’s amazing with a beautiful drizzle, too!

It makes a delicious breakfast treat, snack or dessert. Because we call it bread, it’s perfectly acceptable to enjoy at 8 am. In fact, I encourage it! It’s a really beautiful treat to whip up a day ahead for overnight guests.

This recipe yields 6 pretty little loaves, if you’re willing to share!

This bread is not to be confused with Almond Flour Bread. No keto here! Just delightfully sweet, easy to indulge sweet bread.

Almond bread in a white loaf pan tied with a white satin bow and a touch of pink berries.

Almond Bread

Almond Bread is a true quick bread recipe. Quick bread is made without yeast and comes together quickly in a mixing bowl.

Why You’ll Love this Almond Bread

  • It’s so quick and easy!
  • There’s no yeast to proof
  • No need for a bread machine!
  • You simply mix in a single bowl, bake and enjoy!

★★★★★

5 STAR REVIEW

“Two loaves of this almond bread just came out of the oven and we “tested” it warm and it is fabulous. This has a lovely sweet outer crust, fluffy and light inside. I put sliced almonds on the top. When they cool I will add a powder sugar icing, however it does not need icing its so yummy.”

— DAWN—
Almond bread in a white loaf pan

Ingredients and Substitutions

  • Sugar – granulated sugar makes this bread delightfully sweet. Optional: sprinkling sugar on the batter just before baking for a nice shimmery finish.
  • Flour – all purpose flour is the foundation of this bread. Sifting is ideal, but not required.
  • Baking Powder – the leavening agent for quick bread, without the fuss! It ensures a nice even rise.
  • Salt – a hint of salt enhances the colors, flavors and texture in baked goods.
  • Eggs – large eggs bind the ingredients
  • Milk – milk creates a nice soft loaf. In addition, milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars!
  • Vegetable Oil – makes the bread incredibly moist, light and delicate.
  • Almond Extract – this essential ingredient for almond bread gives it a sweet, nutty flavor.

Variations

  • Glaze – This bread is amazing on its own, but you can also cover it (or drizzle if you show any restraint) with GlazeCream Cheese Glaze or Apple Glaze.
  • Make Almond Raisin Bread – Swirl in up to 1 cup raisins.
  • Add Almonds – Just before baking, add sliced almonds to the top of the loaf. You can also fold sliced almonds into the loaf.
  • Cinnamon Almond Bread – Swirl in a little cinnamon and sugar.
  • Cranberry Orange Almond Bread – Add cranberries, orange extract or zest.
  • Make it Healthier –Replace half the oil with unsweetened apple sauce.
Almond bread in a white loaf pan
Gold bakeware on a marble surface

Tools to Use

How to Make

This almond bread recipe is a no yeast bread, making it fuss free! No kneading, proofing or allowing time to rise. Just mix, bake and enjoy!

  1. Mix Dry Ingredients
  2. Add Wet Ingredients
  3. Bake
Two different gold loaf pan sizes on a white marble surface

Loaf Pan Sizes

Not sure which loaf pan to use or how to adapt? Get all the details here!

Almond bread in a white loaf pan tied with a white satin bow and a touch of pink berries.

Tips

  • Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
  • Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
  • Grease Baking Dishes – Be sure to grease your baking dishes for easy removal.
  • Use the Toothpick Test – Bake time varies with oven, altitude, loaf pan size and material. Use the toothpick test to determine when your loaves are baked through. When a toothpick inserted in the center comes out clean, it’s ready to be removed from the oven.

Frequently Asked Questions

Why does bread crack when it bakes?

It’s not you – it’s incredibly moist bread! The “crust” bakes first while the inside is still rising. It cracks to allow it to continue to rise. It adds a little character.

Is almond bread gluten free?

This almond bread is not – this is a sweet quick bread, baked with traditional flour. Some almond breads are made with almond flour as a gluten free alternative to traditional bread.

Serving Suggestions

Serve with one of my favorite flavored butters for the ultimate treat – try orange butter, chocolate butter, strawberry butter or honey butter!

Almond bread in a white loaf pan

How to Wrap and Gift Bread

You know how I love to share our quick breads – we can never seem to eat an entire loaf ourselves. So I make them in 6 miniature loaves, keep one for ourselves and gift the others.  This gingerbread loaf makes a wonderful gift!

Wrapped in ribbon and garnished with a touch of herbs, it makes a special Christmas gift for teachers, coworkers, neighbors, friends, or family!

I use miniature ceramic loaf pans but you can also use these disposable kraft paper loaf pans. You can wrap in a cellophane bag if you wish, too. They’re inexpensive and just as beautiful!

Almond bread in a white loaf pan tied with a white satin bow and a touch of pink berries.

How to Store

  • Room Temperature – Store this quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
  • Refrigerate – Up to 1 week in an airtight container.
  • Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.

Dietary Considerations

  • To Make Gluten Free: Use a gluten free flour intended for 1:1 baking.
  • To Make Dairy Free: Sub with almond milk.
  • Vegetarian
Almond bread in a white loaf pan

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Almond bread in a white loaf pan tied with a white satin bow and a touch of pink berries.
5 from 61 votes

Almond Bread

Almond Bread is a moist quick bread for breakfast, snack or dessert. It requires only staple ingredients and 5 minutes hands on time to make! 
Prep: 5 minutes
Total: 40 minutes
Servings: 48
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Ingredients  

Instructions 

  • Grease 6 mini loaf pans and preheat oven to 350°F.
  • Combine sugar, flour, baking powder and salt.
  • Beat eggs, milk, oil and almond extract.
  • Gradually add dry mixture to wet until just moist.
  • Pour batter into pans an inch below to compensate for rise.
  • Bake 40 minutes or until toothpick comes out clean.

Julie’s Tips

Substitutions

  • Milk – Use whatever milk you have on hand from skim to vitamin D. You can also substitute with almond milk.
  • Vegetable Oil – Alternatives include canola oil or melted butter.

Tips

Test with a toothpick – when it comes out clean, it’s baked to perfection.

Variations

  • Add Almonds – Just before baking, add sliced almonds to the top of the loaf or fold them into the loaf.
  • Make Cinnamon Almond Bread – Simply swirl in a little cinnamon and sugar.
  • Make Cranberry Orange Almond Bread – Fold in cranberries, orange extract or zest.

Baking Alternatives

  • Large Loaves – You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test. A 1½ pound loaf requires 1 hour bake time.
  • Make Muffins – If you prefer to make them into Strawberry muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
  • Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

To Store

  • Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
  • Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 25IU | Calcium: 36mg | Iron: 0.6mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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91 Comments

    1. Question: I want to use up almond milk I have. Has anyone tried almond milk instead of regular milk for this recipe? I wonder how the flavor would change.

      1. 5 stars
        I used almond milk and could not taste a difference. I love this bread even better than almond cake.

        1. Hi Janice,
          What a lovely review! Thanks so much for taking the time to comment.
          Have a great day,
          Julie

  1. 5 stars
    Two loaves of this almond bread just came out of the oven and we “tested” it warm and it is fabulous. We looove almond flavor. This has a lovely sweet outer crust, fluffy and light inside. I put sliced almonds on the top. When they cool I will add a powder sugar icing, however it does not need icing its so yummy. Printed it off, into the permanent file, and I must try all the other flavors you kindly posted. Thank you so much for sharing this recipe!, Julie!

    1. I’m glad you enjoyed it, Dawn! You truly don’t need icing, but hey, I can never say no to it either! Thank you SO much for sharing, I truly appreciate it!