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.
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 is a true quick bread recipe. Quick bread is made without yeast and comes together quickly in a mixing bowl.
Pumpkin Bread, Banana Bread, Cinnamon Bread and Cranberry Bread are all good examples!
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—
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 Glaze, Cream 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.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Loaf Pans (Mini kraft paper)
- Or, try these Mini Ceramic Loaf Pans
How to Make this Almond Bread
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! Read my complete guide to loaf pan sizes here.
- Mix Dry Ingredients
- Add Wet Ingredients
- Bake
Baking Alternatives
- Traditional Loaves – Try this recipe in two full size loaf pans.
- Make Muffins – If you prefer to make them into 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!
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.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
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.
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.
Serve with one of my favorite flavored butters for the ultimate treat – try orange butter, chocolate butter, strawberry butter or honey butter!
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!
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
More Quick Bread Recipes
Almond Bread
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 cups milk
- ⅔ cup vegetable oil
- 1 tablespoon almond extract
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.
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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Turned out perfectly! It was light, moist and delicious!
Simple and delicious! Perfect to enjoy for breakfast with coffee 🙂
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.
This is delicious, and I can’t wait to make it for holiday gifts!
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!
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!
Sounds yummy! But what are the dimensions of a 1-lb loaf pan?
SO easy, so good! You can find 1 lb dimensions here. (affiliate) Enjoy!