loaf pan

Our super easy Almond Flour Bread Recipe is an excellent gluten-free, paleo, and keto option for those trying to decrease carbs. This keto bread comes together quickly with just a few simple ingredients and makes for a delicious and satisfying alternative to traditional bread without using yeast.

Almond Flour Bread Recipe

eggs

salt

Almond Meal

Tablespoons Protein Powder

Baking powder

Tablespoon Sweetener

Cream cheese

Tablespoons oil

water

Prepare all ingredients

Prepare all of your ingredients. Eggs and cream cheese are best at room temperature. Sweetener is optional. At the same time, heat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.

Whisk eggs

Mix whole eggs with a pinch of salt in a kitchen machine until foamy. This helps to get that perfect fluffy almond flour bread once baked.

Mix dry and wet ingredients

While your eggs are whisking, mix together the almond flour with all the dry ingredients in a bowl. At the same time, mix cream cheese with oil and water in another bowl. 

Prepare bread dough

Once your eggs are whisked with fluffy consistency, reduce the speed of your machine by half. Start adding the dry mixture spoon by spoon, which the dough is mixing. Add about half to 3/4 of the bowl. Next, add your wet mixture step by step to properly combine the dough. Finish up with the rest of the dry mixture. 

Bake

Pour into a baking loaf and bake for 30 minutes in a preheated oven or until the bread is golden brown. 

https://mediavine-res.cloudinary.com/video/upload/d9v8gghjbo0hvmcoinvw.mp4

A very tasty banana bread with loads of fiber.

Bran Banana Bread

all-purpose flour (170 grams)

unprocessed bran (80 grams)

baking soda

baking powder

cinnamon

large mashed bananas (280 grams)

sugar or coconut sugar (70 grams)

coconut oil (52 grams)

molasses (40 grams)

buttermilk (or a vegan milk) (80 grams)

walnuts or pecans (coarsely chopped)

Preheat the oven to 350 degrees F. Grease an 8x4 inch loaf pan.  Line with a little strip of parchment, then grease again.

In a large bowl, stir together the flour, bran, baking soda, baking powder, salt, and cinnamon.

In a mixing bowl, stir together the mashed banana, sugar, coconut oil, molasses and buttermilk.

Add the flour mixture to the banana mixture and stir until blended.

Scrape into the pan, sprinkle nuts on top and bake for about 45 minutes.

Let cool completely.

Soft and tender whole wheat sourdough sandwich bread that&#x27;s easy to make with an overnight bulk fermentation. And the stand mixer does all the kneading for you, no stretching and folding!

Easy Whole Wheat Sourdough Sandwich Bread

active sourdough starter (at its peak)

honey

room temperature whole milk

room temperature water

whole wheat bread flour

bread flour

all purpose flour

fine salt

softened unsalted butter,

old fashioned oats, (for garnish)

Around 8:30pm: In the bowl of a stand mixer, add starter, honey, milk, and water. Whisk with fork to combine. Then add whole wheat flour, bread flour, and ap flour. Attach dough hook and mix on speed 3 of a Kitchenaid until no dry bits appear, about 30 seconds. Let dough rest for 45 minutes, with cloth covering the mixer.

Add salt and turn mixer on low, speed 2 of Kitchenaid. Add a chunk of butter and once you can no longer see it, add the next, until all butter is in dough. Then turn  to speed 4 on Kitchenaid mixer (medium) and mix for 7 minutes. Remove bowl from the mixer, cover with a plastic bag, and let rise overnight in a cool spot, between 65-68 degrees F.

Around 7:30am, your dough should have increased in size by about 50%. It will have rounded edges and have puffed up, but still look a bit dense. It will not have bubbles or big jiggly like regular sourdough. Dust your countertop with flour and place dough onto it, and let rest for 10 minutes.

Gently press it into a square-ish shape, popping any bubbles you may see coming through surface. Fold one of the sides inwards about 1/3 of total length of dough. Then begin rolling that side up, until the loaf resembles a log. Use your hands to tuck ends of log in, and gently pull the log towards you to create a bit of tension and seal the seam.

Use a bench scraper to pick the dough up and place seam-side down in a greased 9 x 5 inch loaf pan. Allow the dough to rest in a warm spot, covered with a plastic bag (that does not touch the top of pan/dough) until the dough has risen to the rim or just above the pan, about 3 to 4 hours. When finished proofing, brush dough with water and sprinkle with oats, if desired.

Preheat oven to 400 degrees F, with a pan of water that has 2 cups of water in it, placing pan on bottom rack of oven (this creates a steamy environment that the bread loves). Bake bread for 15 minutes, then remove the pan of water. Continue baking for another 15-20 minutes, until bread is golden brown on top. To check for doneness, insert thermometer into center of bread, which should read at least 205 degrees F when complete.  While warm, brush top of loaf with a tablespoon or two of butter to keep it soft.

Let cool in pan for about 10 minutes, then using oven mitts gently tip the bread out. Let finish cooling until completely cool, at least 1 1/2 hours before slicing. Slicing too early while it is warm will result in gummy bread.

An easy pudding that will please all guests.

Semolina Pudding recipe

Litre Pauls lactose-free Zymil milk

tbs fine semolina

tbs caster sugar

vanilla essence

pink liquid food colouring

coconut

butter

chocolate

Pauls lactose-free Zymil regular thickened cream

Turkish delight

A special ingredient adds some tang and helps ensure your pound cake stays moist. Go old-school and serve with berries and cream, or enjoy however you want!

Classic Pound Cake Recipe

unsalted butter, room temperature

sugar

vanilla extract

sour cream

all-purpose flour

Preheat the oven to 350 F. Grease and flour a 9x5-inch loaf pan, then set it aside.

Add the butter to the bowl of a stand mixer and use the paddle attachment to cream it until it is smooth.

Add the sugar and continue to cream the mixture on medium speed for 5 minutes, until it is light and fluffy. Stop once to scrape down the sides of the bowl with a spatula.

Lower the mixer to the lowest speed and add the eggs to the bowl, 1 at a time, waiting until each egg is fully incorporated before adding the next.

Once the eggs are fully incorporated, add the vanilla extract and sour cream. Beat on medium speed for about 2 minutes.

Lower the mixer to the lowest speed again and slowly add the flour. Mix until the flour is just combined. Scrape down the sides of the bowl with a spatula, then beat the mixture on medium speed for 30 seconds.

Transfer the batter to the prepared loaf pan and smooth out the batter on the top. Bake in the preheated oven for 45 to 50 minutes, until the center is set and a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cake to cool for 10 minutes, then transfer to a cooling rack until completely cool. Cut and serve.

https://www.youtube.com/watch?v=j5yzNBYDlGI

Very moist, healthy, sugarless loaf cake, best sliced and spread with butter to serve. Also freezes very well. Can be doubled and one frozen for later.

Date, Banana and Walnut Loaf

tbs butter

dates diced

tsp mixed spice

tsp bicarbonate of soda

wholemeal self-raising flour

banana mashed ripe

walnuts chopped

tsp cinnamon

Step 1

Step 2

Place water, dates, butter and spice in large saucepan and heat to boiling point, stir until butter is melted.

Step 3

Remove from heat and add bicarbonate of soda.

Step 4

Allow to cool to room temperature and then add bananas, eggs, nuts, flour and cinnamon.

Step 5

Stir well and pour into a greased and lined loaf pan.

Step 6

Bake for approximately 45 minutes or until a skewer inserted comes out clean.

Step 7

Allow to rest in tin for 20 minutes before turning out.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026231355001&=domain=br

5348771529001-6026231355001

This easy orange cake is my go-to recipe for an impromptu afternoon tea. Easy and delicious!

Easy Orange Syrup Cake

orange

caster sugar

self-raising flour

160 g icing sugar

orange juiced

Boil the orange for 5 minutes and then puree the whole orange in a food processor. Cool slightly

Add the butter, eggs, sugar and flour. Mix well.

Pour the mixture into a greased and lined 18cm cake pan.

Bake in a moderate oven for approx 50 minutes.

Once cooked, take out of the oven and let cool in the pan for 5 minutes. Meanwhile combine the syrup ingredients. With a small skewer poke some holes in the top of the cake, turn it out and put on a rack with a plate underneath (to catch run-off). Slowly pour the syrup onto the cake. Once steeped in syrup, serve either warm or cooled, with or without cream.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030949538001&=domain=br

5348771529001-6030949538001

Looks ordinary, but tastes extraordinary! No gluten and no dairy!

Healthy Chocolate Cake recipe

g beetroot boiled cooked peeled

g zucchini

almond meal

coconut flour

ghee

tbs coconut oil

tbs raw cacao powder

tbs raw organic honey

tbs raisins

tbs brown sugar

tbs apple cider vinegar

tsp baking powder

tbs raw cacao nibs optional

Preheat oven to 180C degree. Line a 11cm x 21xm cake pan with baking paper.

Add beetroot and zucchini to a food processor and pulse for 15 seconds (or until they are finely chopped).

Add all other ingredients except for almond meal and coconut flour. Pulse for 10-15 seconds.

Add almond meal and coconut flour and mix well.

Pour into prepared pan and bake for 45 mins approximately. Test to see if it's cooked with a wooden skewer and check if it was cooked through.

A unique dessert with a charred top and creamy interior, perfect for gatherings.

Burnt Basque Cheesecake Loaf Pan

cream cheese, softened (Base of the cheesecake for rich texture.)

heavy cream (Contributes

eggs (Helps bind ingredients and gives structure.)

vanilla extract (Adds warm, sweet flavor.)

all-purpose flour (Helps stabilize the cheesecake.)

salt (Balances sweetness and enhances flavors.)

Preheat your oven to 400°F (200°C) and prepare a 9x5 inch loaf pan lined with parchment paper.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then mix in heavy cream, eggs, vanilla extract, flour, and salt until just combined.

Pour the cheesecake mixture into the prepared loaf pan and bake for 25-30 minutes until the top is deeply browned and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional 10 minutes. Then, let it cool to room temperature and refrigerate for at least 4 hours before serving.

Loaf Pan Basque Cheesecake is a creamy and decadent Basque style cheesecake made in a standard sized loaf pan.

Loaf Pan Basque Cheesecake

1¾ lb full fat cream cheese

heavy cream

tsp vanilla extract (optional)

Preheat the oven to 400°F.

Line a 9x5-inch loaf pan with parchment paper. To do so, lightly butter the inside of the cake pan. Then lay one long strip of parchment paper across the loaf pan and press it into the pan, such that it is pressed into the corners. There should be at least 2 inches of overhang around the entire loaf pan. Trim any excess beyond the 2-inch overhang.

In a large mixing bowl, add the softened cream cheese and granulated sugar. Mix with a hand-held mixer at low-medium speed for 5 minutes, until smooth and creamy. You can also do this in a stand mixer.

Add the eggs one at a time, mixing at each interval until fully combined.

Add the heavy cream, vanilla extract, and salt, and use a whisk to combine.

Sift in the flour and stir gently to incorporate.

Pour the batter into the parchment-lined loaf pan. Bake for 40-45 minutes. The top should be dark brown around the edges with a slightly lighter color in the center, but it should not be burned. The center will be quite soft and wiggly. It will set while resting on the counter.

Allow to cool fully on the counter. Cover and refrigerate until ready to serve. It&#39;s best served cool.  Refrigerate the cheesecake for 2-4 hours or overnight.

Hi Lauren,

I stumbled across this recipe a few weeks ago and just had to try it.  I wasn't sure how I would feel about it being a New Yorker (misplaced - I live in Europe now) and I love NY cheesecake.  Well, I was wrong.  This cheesecake is absolutely lovely and super easy to make.  I did goof in trying to remove it from the loaf pan too soon and it started melting into a potential puddle.  With some creative scrambling, I was able to get it all back in the pan and actually put it back in the oven for an additional 15 minutes.   After that and cooling, it was perfect.  A total hit!  Thank you.

One question, is it possible to add a touch more sugar or will that throw off the balance?

Can't wait to make it again!

This is my third time making this, today I made it for my birthday tomorrow. It is delicious and highly praised by all. My only issue is that once it comes out of the oven, it sinks in the middle. I'm not sure why this is happening. I am in Australia and so convert the cream cheese to 800g. Is there a difference in the other measurements that might be throwing it off? Or something else I am doing wrong? Any suggestions much appreciated!

I recently tried this recipe for my husband's birthday and it turned out amazing! We absolutely loved it.

I was wondering if I could adapt the recipe to include matcha or chocolate. Could you suggest the appropriate quantity of powder I should add for either variation?

Thank you for the wonderful recipe!

This was one of the best things I’ve ever had in my life. Thank you so much for putting this together. Whoever gave this 4 stars definitely didn’t follow your instructions. lol.

THIS WAS PERFECT!!!! Question, can this be scaled down to a very mini loaf for the holidays? What about adding holiday flavors??? I wish I could post pictures. It’s my first time trying this and it was GREAT! I do think my oven was having issues because it took about 15-20 minutes longer and the top wasn’t quite as brown as yours. But it tasted just like an nyc cheesecake! THANK YOU!

First time ever making cheesecake. I have always been afraid of the whole cheesecake process so when I found this recipe I knew I'd be trying it. Not only were the directions amazing to follow, the pictures helped so much, and it came put absolutely delicious! 100/10 for sure, will definitely be making this again! We topped ours with sliced strawberries and homemade vanilla whipped cream because the flavor is perfectly balanced and not sicky sweet like commercial cheesecake. My husband happy danced while eating it!

https://content.jwplatform.com/videos/wTWNdrGe.mp4

Loaf Pan Basque Cheesecake.mp4

A simple yet decadent Burnt Basque Cheesecake in a loaf pan, perfect for beginners and guaranteed to impress.

Top 11 loaf pan recipes from across the web

The most viewed loaf pan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Almond Flour Bread Recipe

Bran Banana Bread

Easy Whole Wheat Sourdough Sandwich...

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Classic Pound Cake Recipe

Date, Banana and Walnut Loaf

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Healthy Chocolate Cake recipe

Burnt Basque Cheesecake Loaf Pan

Loaf Pan Basque Cheesecake

Irresistible Burnt Basque Cheesecak...

Top 11 loaf pan recipes from across the web

The most viewed loaf pan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Flour Bread Recipe

Bran Banana Bread

Easy Whole Wheat Sourdough Sandwich...

Semolina Pudding recipe

Classic Pound Cake Recipe

Date, Banana and Walnut Loaf

Easy Orange Syrup Cake

Healthy Chocolate Cake recipe

Burnt Basque Cheesecake Loaf Pan

Loaf Pan Basque Cheesecake

Irresistible Burnt Basque Cheesecak...

The most viewed loaf pan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine