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

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Top Tags

Almond Flour Bread Recipe

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Top 5 loaf pan recipes from across the web

The most viewed loaf pan recipes by Recipe Cart users, saved from over 6,000 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

The most viewed loaf pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine