Recipe for Almond Bread

by NAA

Almond Bread

This version included ground pumpkin seeds & almond meal.

I tweeted today about making this bread and received several requests for the recipe, so voilà! This is a favorite of mine, because it is so simple and healthful. Relative to other breads, this has more protein and omega-3 fats, plus it’s very flavorful and has great texture. I recommend it with sweet cream butter and fleur de sel, or a nice dollop of fresh ricotta cheese, likewise sprinkled with a pinch of salt.


  • 2 1/2 cups almond meal*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda (not powder)
  • 1/2 teaspoon apple cider vinegar
  • 3 medium or large eggs

Whip together eggs, vinegar and salt. (I use my blender then pour into the bowl.) In separate bowl, stir together dry ingredients and combine well. Add dry mix of ingredients to the egg mixture and combine gently. Transfer to a well-buttered bread pan (I use a 10cmx25cm pan, and this barely fills it halfway.) Bake at 175 C / 350 F for about 25 minutes. Allow the bread to cool completely before slicing it, as it will hold together better.

* Variations – I mostly use almond meal, but also like grinding up raw cashews, pumpkin seeds or flax seeds to add to the mix. If grinding your own nuts or seeds, the coarser the grind, the more of a hearty, chunky texture the bread will have. If you add raw sunflower seeds, the bread will turn green due to the interaction with the vinegar; it’s harmless and actually quite festive!