Moist Almond Meal Bread with Subtle Sweetness

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes (includes cooling)

Quick Ingredients

• 2 cups (200 g) almond meal (finely ground)
• 1/4 cup (30 g) tapioca starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (optional)
• 4 large eggs
• 1/2 cup (120 g) plain Greek yogurt (full-fat preferred)
• 1/4 cup (60 ml) milk
• 1/4 cup (85 g) honey
• 1/4 cup (56 g) unsalted butter, melted and cooled 5 minutes
• 2 tsp vanilla extract
• 1 tsp finely grated lemon zest (optional)
• 2 tbsp sliced almonds (optional topping)

Do This

• 1. Heat oven to 350°F (177°C). Line an 8 1/2 x 4 1/2-inch loaf pan with parchment and lightly butter the sides.
• 2. Whisk almond meal, tapioca starch, baking powder, baking soda, salt (and cinnamon if using).
• 3. In another bowl, whisk eggs, yogurt, milk, honey, melted butter, vanilla (and lemon zest if using) until smooth.
• 4. Stir wet into dry until fully combined; rest batter 5 minutes to thicken.
• 5. Scrape into pan, smooth top, sprinkle sliced almonds (optional).
• 6. Bake 50–60 minutes (aim for 55) until deep golden and center reads 200–205°F (93–96°C).
• 7. Cool 15 minutes in pan, then cool completely on a rack before slicing.

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Why You’ll Love This Recipe

• Moist and tender: Almond meal and yogurt keep the crumb soft and delicate.
• Rich, subtle sweetness: Honey adds just enough sweetness without turning it into cake.
• Simple pantry-friendly ingredients: No complicated steps or special equipment needed.
• Great for breakfast or snacking: Delicious plain, toasted, or topped with butter and jam.

Grocery List

• Produce: 1 lemon (for 1 tsp zest, optional)
• Dairy: plain Greek yogurt, milk, unsalted butter, 4 large eggs
• Pantry: almond meal, tapioca starch, honey, vanilla extract, baking powder, baking soda, fine salt, ground cinnamon (optional), sliced almonds (optional)

Full Ingredients

For the Almond Meal Bread

• 2 cups (200 g) almond meal (finely ground)
• 1/4 cup (30 g) tapioca starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (optional, for a warm, lightly spiced loaf)
• 4 large eggs (about 200 g without shells), at room temperature if possible
• 1/2 cup (120 g) plain Greek yogurt (full-fat preferred for best texture)
• 1/4 cup (60 ml) milk (whole or 2%)
• 1/4 cup (85 g) honey
• 1/4 cup (56 g) unsalted butter, melted and cooled for 5 minutes
• 2 tsp vanilla extract
• 1 tsp finely grated lemon zest (optional, brightens the almond flavor)

Optional Topping

• 2 tbsp sliced almonds

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper (leave a bit of overhang on the long sides for easy lifting). Lightly butter any exposed sides of the pan.

This bread is moist and delicate, so the parchment makes removing it clean and stress-free.

Step 2: Whisk the dry ingredients thoroughly

In a medium bowl, whisk together the almond meal, tapioca starch, baking powder, baking soda, salt, and cinnamon (if using).

Whisking well helps evenly distribute the leaveners, which is key for a loaf that rises evenly instead of doming and cracking unpredictably.

Step 3: Mix the wet ingredients until smooth

In a large bowl, whisk the eggs until blended. Add the Greek yogurt, milk, honey, melted butter, vanilla, and lemon zest (if using). Whisk until the mixture looks smooth and cohesive.

If your honey is very thick, warm it for 10–15 seconds so it blends more easily.

Step 4: Combine wet and dry, then rest the batter

Pour the dry ingredients into the wet ingredients. Use a spatula to stir until no dry patches remain. The batter should be thick and spoonable.

Let the batter rest for 5 minutes. Almond meal and tapioca starch hydrate as they sit, which improves the final texture and helps the loaf hold together nicely when sliced.

Step 5: Fill the pan and add the topping

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. If using, sprinkle 2 tbsp sliced almonds evenly over the surface, gently pressing them in so they adhere.

Step 6: Bake until fully set

Bake at 350°F (177°C) for 50–60 minutes (most ovens land around 55 minutes).

The loaf is done when the top is a deep golden brown, the center feels set, and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the last 10–15 minutes.

Step 7: Cool completely for clean slices

Let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift it out, then transfer to a wire rack to cool for at least 45 minutes before slicing.

This cooling time is important: the loaf continues to set as it cools, which keeps the crumb tender but sliceable (instead of crumbly and steamy).

Pro Tips

• Use almond meal for a rustic, moist crumb: Almond meal (often slightly coarser than almond flour) gives a richer texture and subtle sweetness. If yours is very coarse, sift once for a finer slice.
• Measure by weight if you can: A packed cup of almond meal can vary a lot. Using 200 g gives consistent results.
• Don’t overbake: Almond-based loaves can dry out if pushed too far. Aim for 200–205°F (93–96°C) in the center.
• Resting the batter matters: That 5-minute rest noticeably improves structure and reduces crumbling.
• Best slices come after full cooling: If you slice while warm, it can compress and feel gummy even when fully baked.

Variations

• Blueberry Almond: Fold in 1 cup (150 g) fresh blueberries (tossed with 1 tsp tapioca starch) right before baking.
• Lemon-Poppy: Add 1 tbsp poppy seeds and increase lemon zest to 2 tsp. Drizzle with a simple lemon glaze once fully cool if you like.
• Lightly savory: Reduce honey to 2 tbsp (42 g), omit cinnamon, and add 1 tbsp chopped fresh rosemary plus 1/2 cup (60 g) shredded sharp cheddar.

Storage & Make-Ahead

Let the loaf cool completely, then wrap tightly. Store at room temperature for up to 2 days, or refrigerate for up to 6 days. For longer storage, slice the loaf and freeze slices in a zip-top bag (with parchment between slices) for up to 3 months. Reheat slices in a toaster or warm in a 300°F (149°C) oven for 8–10 minutes until heated through.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 220 calories, 15 g fat, 14 g carbs, 3 g fiber, 9 g protein, 9 g sugar, 220 mg sodium. Values vary by ingredient brands and exact slice size.