A quick and easy low calorie almond bread recipe made with almond milk, whole wheat flour, no dairy, almond extract, and topped with coarse sugar and chopped almonds. It has a soft, springy texture and is great for snacking. This one bowl recipe can be made without a mixer and takes about one hour to make from start to finish.
Healthy Almond Bread Recipe
I wanted this bread to be simple, not too sweet, and flavorful, and it’s exactly that.
There are two different types of sweeteners in this recipe; natural liquid sweetener and coconut sugar. You can replace the latter with brown sugar if you’d like but remember that if you do the bread won’t be completely naturally sweetened.
Why use both? Because there is already almond milk in it and too much liquid would really thin out the batter resulting in overly airy and sticky bread.
Dairy Free Whole Wheat Quick Bread with Almond Milk
You will need ½ cup of unsweetened almond milk for this recipe. You can use vanilla or plain. Although it doesn’t have a strong almond flavor it provides moisture, keeps the bread soft, and prevents it from being too dense which results in a proper rise during baking.
Because of the milk the batter will be runny but the whole wheat flour soaks it all up.
Poppy Seed Almond Bread
The amount of poppy seeds in this bread is just enough; they’re scattered nicely all throughout the bread, are not over or underwhelming, and the nutty flavor complements the almond.
There is only ½ teaspoon of almond extract in this recipe because it can be quite strong but if you really love almonds, add an extra ¼ teaspoon to ramp up the flavor.
The chopped almonds on top are completely optional so you can leave them out or reduce the amount to 1 tablespoon. They add a crunchy element that contrasts with the soft texture of the bread. What I did was I bought sliced almonds and then finely chopped them. I think that it’s easier than chopping whole almonds.
The bread is also topped with coarse sugar for that extra crunch and just a touch of sweetness. I like using turbinado sugar for this.
Don’t Substitute the Eggs!
They add so much flavor! When I was recipe testing I purposely left out one egg and the difference was huge. I couldn’t believe it. The eggs also contribute to this bread’s perfect texture by making the crumb nice and tender and fluffy overall.
Besides the eggs and almond extract, the salt adds to the flavor as well so don’t reduce it. It may seem like too much but trust me, it is not. This bread is dairy free and doesn’t contain a dominant ingredient so we need all the flavor we can get.
Why is this Bread so Short?
Due to the small quantity of batter this bread is smaller than your average quick bread. It only takes up just shy of half of the loaf pan so don’t be alarmed when you take it out of the oven and it looks short. It’s supposed to be that way!
The upside to this is that you can easily mix this up in a medium sized bowl using only a big spoon and it’s quick to bake and cool. But, the downside is that it doesn’t last very long. My family and I always eat this in one day. There are never any leftovers.
Lining the bread pan with parchment paper versus using cooking spray will have a huge effect on the texture of the outside of the bread. Parchment paper will yield a soft and springy exterior and cooking spray will yield a crispy/chewy exterior. I prefer the latter; so delicious!
This almond quick bread does not dry out quickly so you don’t have to store it right away. You can serve it warm or at room temperature; either is great. But if there is any left and you want to store it, simply keep it in an airtight container at room temperature for 2 days maximum or in the fridge for 3.
Healthy Almond Poppy Seed Quick Bread
- 3 tablespoons coconut sugar (or brown sugar)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/2 teaspoon pure almond extract
- 1 1/4 cups whole wheat flour
- 2 teaspoons poppy seeds
- 1 1/2 tablespoons finely chopped almonds (optional)
- Coarse sugar (or more coconut sugar), for sprinkling
- Preheat the oven to 350°F.
- To a medium mixing bowl add the sugar, baking powder, and salt.
- Use a big spoon to combine.
- Beat in the oil and eggs.
- Add the almond milk, maple syrup/honey, and almond extract.
- Mix until well blended.
- Add the flour and poppy seeds and mix until fully incorporated.
- Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Pour the batter into the pan and smooth the top into an even layer, if needed.
- Sprinkle the top with finely chopped almonds and coarse sugar.
- Bake for 36 – 37 minutes until a toothpick inserted into the center comes out clean or with very few crumbs.
- Place the pan on a wire rack and cool for at least 15 minutes before slicing.
- Increase the almond extract to 3/4 teaspoon for a more pronounced almond flavor.
- Using cooking spray instead of parchment paper will yield a crispier crust.
- Because of the small quantity of batter, this loaf is shorter in height compared to your average quick breads.
- It's okay if you don't have a wire rack. It just helps the bread to cool faster and more evenly.
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