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Preheat your oven to 350°F. Lightly grease and flour (or line with parchment paper) a 9x5 inch loaf pan.

In a large mixing bowl, whisk together the blanched almond flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk the large eggs, melted unsalted butter, almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.

Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.


Preheat your oven to 350°F. Lightly grease and flour (or line with parchment paper) a 9x5 inch loaf pan.

In a large mixing bowl, whisk together the blanched almond flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk the large eggs, melted unsalted butter, almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.

Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.
