PCG Foods: Almond Bread


  • ¾ cup melted butter
  • ½ or ¾ cup coconut sugar (or maple syrup)
  • 3 eggs
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 1 cup whole wheat flour
  • 2 cups finely ground almond flour*

* If you don’t have almond flour, all 3 cups can be wheat flour. Almond flour should be stored in the freezer.

Variation 1: Dessert Almond

  • 1 chunk of almond paste (mix in right after the butter)
  • ¼ cup sliced almonds

Variation 2: Cranberry

  • ½ cup dried sweetened cranberries
  • ¼ cup sliced almonds

Variation 3: Apple Raisin Walnut

  • 1 apple, shredded
  • ¼ cup raisins
  • 1 tsp cinnamon
  • ¼ cup chopped walnuts

Variation 4: Blueberry Lemon

  • ¾ cup frozen wild blueberries
  • 1 tbsp lemon juice
  • ¼ cup chopped pecans (optional)


  • With a whisk or an electric mixer, mix the melted butter and coconut sugar together.
  • Add eggs and extracts and mix well. Finally, mix flour and almond flour in until well incorporated. If doing one of the optional variations, mix in add-ins.
  • Divide between two oiled bread pans and smooth flat.
  • Bake at 350˚F for 30 minutes, or until lightly golden (up to 40 minutes if using maple syrup).
  • Feel free to play around with this recipe and come up with new flavor combinations!

Thank you for this. I made the apple raisin cinnamon walnut variety. I should have made a double batch. My husband loved it so much he didn’t want to share. Haha! It is moist and perfect. My granddaughter even loved it, and she is picky. I did use honey as the sweetener. Thank you. This is Jon’s new favorite unleavened bread.

—Becky Diesner (Missouri)

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