Description

Brown Sugar Bread with Almonds is a tender nut forward loaf that balances gentle caramel sweetness with a soft crumb. This recipe uses blanched almond flour for a moist base, psyllium husk powder to bind and provide structure, coconut oil for richness, and eggs whipped to introduce lift. The result is a versatile loaf that toasts and slices beautifully and pairs well with butter nut butter or jam. Follow each step carefully to achieve a rounded golden crust and an even interior that stays soft for days

Ingredients

2 cups Wholesome Yum blanched almond flour

1/4 cup psyllium husk powder

1 tablespoon baking powder

1/2 teaspoon sea salt

4 large eggs at room temperature

1/4 cup coconut oil measured solid then melted

1/2 cup warm water

1/4 to 1/2 cup light brown sugar optional for gentle sweetness

Handful slivered almonds for topping optional

Parchment paper for lining loaf pan

9 by 5 inch loaf pan

Instructions

2. Preheat the oven to 350 degrees Fahrenheit 177 degrees Celsius and line the bottom of a loaf pan with parchment paper

3. In a large bowl use a hand mixer at high speed to beat the eggs until they double in volume this introduces air that helps the loaf rise

4. In a second large bowl mix together the almond flour psyllium husk powder baking powder and sea salt and if using brown sugar add it now and whisk to combine

5. Beat the dry ingredients into the whipped eggs slowly on low to medium speed to preserve the air bubbles

6. Beat in the melted coconut oil making sure it is warm not hot to avoid cooking the eggs

7. Beat in the warm water until the dough comes together the psyllium will hydrate and thicken the mixture

8. Transfer the dough to the lined baking pan and smooth or press the top evenly with hands or a spatula forming a rounded top

9. Optionally sprinkle slivered almonds on top for a light crunch and attractive finish

10. Bake for 55 to 70 minutes until an inserted toothpick comes out clean and the top is very hard and crusty it may pass the toothpick test before the crust is fully set so wait until the top is firm

11. Cool the loaf completely in the pan before removing cooling stabilizes the crumb and makes slicing cleaner

12. Slice and serve the bread toasted or plain with your choice of spread

13.

Notes

Serving size is one slice slightly less than one half inch thick

A 9 by 5 inch loaf pan yields a taller loaf which is ideal for even slices

Measure almond flour by spooning into the cup avoid scooping directly to prevent compacting which leads to a dense loaf

If the center is gummy the loaf was likely removed too soon or the oven temperature varies allow the bread to cool completely to finish setting

Parchment paper makes removing the loaf simple and helps protect the crust

If the loaf becomes firm after a few days toast slices to refresh texture they also freeze well between sheets of parchment for long term storage

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American