If you’ve ever wished for a bread that’s both delightfully soft and packed with wholesome ingredients, your wish just came true with this Yogurt Almond Flour Bread Recipe. This bread combines the subtle tang of Greek yogurt and the nutty richness of almond flour to create a loaf that’s perfectly moist, naturally gluten-free, and wonderfully satisfying. Whether you’re new to baking or a seasoned pro, this recipe delivers a loaf that’s as versatile as it is delicious, making it a fantastic addition to your everyday kitchen repertoire.
Ingredients You’ll Need
These ingredients are thoughtfully chosen to create a harmonious balance of flavor, texture, and nutrition. Each one plays an essential role, from keeping the bread tender to ensuring it rises beautifully and tastes incredible.
- 4 large eggs: Provide structure and help the bread rise while adding richness to the batter.
- 2 tablespoons olive oil: Adds moisture and a subtle fruity depth to keep the crumb tender.
- 1 cup Greek yogurt: Brings tanginess and moisture, making the bread wonderfully soft.
- 1 tablespoon apple cider vinegar: Reacts with baking powder to help the bread rise and creates a light texture.
- 2 cups almond flour: The star dry ingredient that lends a tender crumb along with a rich, nutty flavor.
- 1 tablespoon baking powder: The leavening agent that makes your bread nice and fluffy.
- 1/2 teaspoon salt: Enhances the overall taste, balancing the slight tang of the yogurt and sweetness from the flour.
How to Make Yogurt Almond Flour Bread Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350℉ (175℃). Prepare your 8×4 inch loaf pan by lining it with parchment paper. This simple step guarantees your bread won’t stick and helps you remove it perfectly intact once baked.
Step 2: Mix Wet Ingredients
In a large bowl, lightly beat the 4 large eggs until smooth and slightly frothy. Then add the 2 tablespoons of olive oil, 1 cup of Greek yogurt, and 1 tablespoon of apple cider vinegar. Stir these together thoroughly so everything is beautifully combined and ready to embrace the dry ingredients.
Step 3: Incorporate Dry Ingredients
Add 2 cups of almond flour, 1 tablespoon baking powder, and 1/2 teaspoon salt to your wet mixture. Gently fold them in until the batter is uniform in texture. Be careful not to overmix; the batter should look smooth and slightly thick, promising a tender crumb.
Step 4: Prepare for Baking
Transfer the batter into your lined loaf pan, spreading it out evenly with a spatula. This ensures even baking and a loaf that rises uniformly, giving you that perfect golden crust and soft interior.
Step 5: Bake the Bread
Place your loaf pan in the preheated oven. Bake for 30 to 35 minutes, keeping an eye on it toward the end. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is perfectly baked and ready to cool.
Step 6: Cool the Bread
Once out of the oven, carefully lift the bread out of the pan using the parchment paper and place it on a wire rack. Let it cool completely before slicing. This cooling period allows the bread to set fully, making each slice neat and delicious.
How to Serve Yogurt Almond Flour Bread Recipe
Garnishes
This bread shines with simple garnishes like a pat of creamy butter or a drizzle of raw honey that enhances its subtle tang. For an extra pop, sprinkle some chopped fresh herbs such as rosemary or thyme on top after slicing to add an aromatic twist.
Side Dishes
Yogurt Almond Flour Bread pairs beautifully with savory dishes like a fresh garden salad, creamy avocado spread, or your favorite veggie-packed omelet. It also makes a fantastic base for open-faced sandwiches, offering a nutritious and satisfying alternative to traditional breads.
Creative Ways to Present
If you’re hosting a brunch or casual get-together, slice this bread thickly and toast it lightly to bring out extra nuttiness. Consider topping it with whipped ricotta and seasonal berries for a sweet treat, or serve alongside a flavorful cheese board for an elegant spread everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep leftover bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It will stay fresh for about 2 to 3 days, making it easy to enjoy for breakfast or snacks without any fuss.
Freezing
This Yogurt Almond Flour Bread Recipe freezes excellently. Slice the loaf before freezing for convenience, then wrap the slices in parchment and place them in a freezer bag. They can stay frozen for up to 3 months and thaw quickly when you need a wholesome bite.
Reheating
To bring your frozen or leftover bread back to life, toast slices on medium heat until warmed through and slightly crisped. This method enhances the bread’s flavor and texture, restoring that fresh-baked experience every time.
FAQs
Can I substitute almond flour with another flour?
Almond flour is key to the texture and flavor of this bread. While substitutions like coconut flour exist, they require different ratios and may change the bread’s consistency. For best results, stick with almond flour as recommended.
Is this bread gluten-free?
Yes! This recipe is naturally gluten-free due to the use of almond flour instead of traditional wheat flour, making it a great choice for those with gluten sensitivities or celiac disease.
Can I use plain yogurt instead of Greek yogurt?
Greek yogurt’s thickness helps keep the bread moist and tender. You can use plain yogurt, but be sure to drain any excess liquid to avoid a runny batter that could affect the baking process.
How long does the bread last once baked?
Stored properly at room temperature in an airtight container, the bread will stay fresh for about 2 to 3 days. For longer storage, freeze slices as mentioned earlier to maintain freshness.
Can I add flavors or mix-ins to this bread?
Absolutely! Add-ins like rosemary, cracked pepper, or even a handful of chopped nuts can complement the almond flour’s nutty profile. Just fold them gently into the batter before baking to keep everything balanced.
Final Thoughts
This Yogurt Almond Flour Bread Recipe is truly a joy to bake and even more delightful to eat. Its perfect balance of tangy, nutty, and tender flavors makes it a favorite in my home, and I’m confident it will become yours too. Give it a try and experience a wholesome bread that’s as easy to make as it is to love!
Print
Yogurt Almond Flour Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Yogurt Almond Flour Bread is a moist, gluten-free loaf perfect for those seeking a healthy and delicious alternative to traditional bread. Made with almond flour, Greek yogurt, and eggs, it offers a tender crumb with subtle flavors and a slight tang from the apple cider vinegar, suitable for breakfast, snacks, or sandwiches.
Ingredients
Wet Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃) and line an 8×4 inch loaf pan with parchment paper to prevent sticking and help with easy removal of the baked bread.
- Mix wet ingredients: In a large bowl, lightly beat the 4 large eggs until smooth. Add 2 tablespoons of olive oil, 1 cup Greek yogurt, and 1 tablespoon apple cider vinegar. Mix thoroughly until all wet ingredients are well combined.
- Add dry ingredients: Gradually add 2 cups almond flour, 1 tablespoon baking powder, and 1/2 teaspoon salt into the wet mixture. Stir gently but completely until you have a uniform batter with no lumps.
- Prepare for baking: Pour the batter into the prepared loaf pan, spreading it evenly for consistent baking and loaf shape.
- Bake the bread: Place the loaf pan into the preheated oven and bake for 30 to 35 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean without any wet batter.
- Cool the bread: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to maintain its structure and texture.
Notes
- Make sure all ingredients are at room temperature to ensure even mixing and baking.
- Do not overmix the batter once dry ingredients are added to avoid a dense texture.
- You can substitute olive oil with avocado oil or melted coconut oil for variation.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy thawing.
