Ingredients
With only three ingredients, precision and quality matter for each one:
- 2 cups finely ground almond flour – The base of the bread. Finely ground almond flour (not coarse almond meal) is essential for a smooth, tender loaf with an even crumb.
- 4 large eggs – Provide structure, moisture, and richness, helping the batter hold together and rise properly.
- 1½ teaspoons baking powder – The leavening agent that gives the bread lift, preventing it from baking up dense or flat.
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8½ x 4½-inch loaf pan and line it with parchment paper, leaving a bit of overhang on the sides for easy removal later.
Crack the eggs into a medium mixing bowl and whisk until smooth and well combined.
Add the almond flour and baking powder to the whisked eggs. Stir gently until you have a thick, evenly mixed batter, being careful not to overmix.
Transfer the batter to the prepared loaf pan and smooth the surface with a spatula for even baking.
Bake for 30–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing so the crumb has time to set properly.
Use a serrated knife to cut the cooled loaf into slices. Toast individual slices for a slightly crisp exterior and warm, tender center.
- Prep Time: 5 minutes
- Cook Time: 30–40 minutes
Nutrition
- Serving Size: 8–10 slices