Side Dishes
This almond flour nut bread delivers a crusty crown with a tender, nutty crumb that's perfect for sandwiches or serving alongside soups. The secret lies in balancing almond flour's density with toasted nuts and a touch of sweetness—transforming simple ingredients into a bread that's both elegant and foolproof.
I developed this recipe after years of experimenting with gluten-free baking, and it never fails to impress.
What sets this nut bread apart is its crisp exterior and moist interior, achieved through proper hydration and baking techniques. The almond flour gives it a rich, nutty flavor while keeping it naturally gluten-free, and the toasted walnuts or pecans add texture and depth.
Unlike many almond flour breads, this one rises beautifully and holds its shape, making it ideal for slicing.
By the time it emerges from the oven, you'll have a loaf with a golden, crackly crust and a crumb that's tender yet sturdy enough to hold fillings. The nutty sweetness comes through in every bite, making it a standout for breakfast toast or as a side dish.
The recipe includes optional adjustments for egg-free or dairy-free diets, ensuring everyone can enjoy it.
Whether you're baking for a special occasion or simply craving a nutty, flavorful bread, this recipe delivers restaurant-quality results with minimal effort. Let's get started on creating your perfect loaf.
Ingredients for almond flour nut bread
Here's what you need to bake that perfect almond flour nut bread with a crispy crust and tender crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 3 cups | Fine, blanched almond flour preferred |
| Walnuts 🌰 | 1 ½ cups | Toasted, chopped medium |
| All-Purpose Flour 🌾 | ½ cup | For structure and rise |
| Granulated Sugar 🍚 | ¼ cup | Light brown sugar for depth |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Plain Yogurt 🥛 | ½ cup | Full-fat for moisture |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Honey 🍯 | 2 tbsp | For subtle sweetness |
| Egg Wash 🥚 | 1 whole | Optional for golden crust |
The almond flour is the star here—Bob's Red Mill or Anthony's Goods are my go-tos for consistency. If you're new to almond flour, toast it lightly in a dry pan first to deepen the flavor. Walnuts should be toasted until fragrant (about 8-10 minutes at 350°F), then chopped roughly for texture. For the sugar, light brown adds subtle molasses notes, but white works too if that's what you've got. The baking powder is crucial—aluminum-free ensures a cleaner rise. I always buy mine in small jars at Williams Sonoma so it stays fresh.
No walnuts? Pecans or hazelnuts work beautifully—just toast them the same way. Short on almond flour? Substitute half with oat flour, but expect a slightly denser crumb. The yogurt can be Greek or regular, but full-fat gives the best moisture. For a dairy-free version, swap the yogurt and butter for unsweetened almond milk yogurt and coconut oil. The honey is optional but adds that perfect touch of sweetness—local raw honey if you want to splurge. Egg wash is purely for aesthetics, but trust me, that golden crust is worth the extra step.
Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months wrapped tightly. Toasting revives stale slices beautifully. I always bake a double batch—one for the week, one to freeze. The crust stays crispy for hours if you keep it wrapped in parchment, so reheat only what you plan to eat. This bread keeps well, but honestly, it disappears faster than you can say 'nutty perfection.'
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s the last one I’ll ever knead dough for. Just toss the almond flour, walnuts, and all-purpose flour in a bowl—no measuring cups, no sticky mess. The walnuts add texture without extra work, and the almond flour keeps it light without fuss.
- Rich Without Guilt: Here’s what sold me—this bread tastes like a bakery loaf but with half the sugar. The almond flour gives it a subtle nuttiness, while the walnuts add crunch that feels indulgent. Honestly? My husband doesn’t even notice it’s not packed with refined sugar.
- Breakfast to Snack: Between us, I’ve eaten this cold for breakfast, toasted with jam, and even as a side for soup. The almond flour keeps it from getting gummy, so it holds up whether you’re prepping for the week or grabbing a quick bite. (Yes, even on a Tuesday night.)
- Lasts All Week: Not the prettiest, but the taste makes up for it—and it stays fresh for days. The almond flour and walnuts slow down staling, so I can slice it up for toast or sandwiches without worrying. My secret weapon for lazy mornings? A loaf of this in the fridge.
Step-by-step instructions for almond flour nut bread
This bread combines the nutty richness of almond flour with a satisfying crunch from walnuts—here's how to bake it perfectly every time.
Mix Wet Ingredients for a Smooth Base
In a large mixing bowl, combine the 0.5 cup unsalted butter and 2 tbsp honey over low heat in a saucepan until melted and fully incorporated. Let it cool slightly—this prevents scrambling the eggs later. Add the 2 whole large eggs, 0.5 cup plain yogurt, 0.5 cup milk, 1 tsp vanilla extract, 0.25 cup granulated sugar, 2 tsp baking powder, and 1 tsp salt. Whisk everything together until smooth and fully combined. The mixture should be thick but pourable.
Here's the thing—I like to whisk this for about 2 minutes to ensure the honey and butter are fully emulsified. You'll notice the batter becomes glossy and slightly thicker as it cools. This step sets the foundation for that tender yet slightly dense crumb we want in almond flour bread.
Combine Dry Ingredients and Fold in Walnuts
In a separate bowl, whisk together the 3 cups almond flour and 0.5 cup all-purpose flour. This combination gives the bread structure while keeping it moist. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. You should still see some streaks of flour—overmixing develops gluten and makes the bread tough.
Now fold in the 1.5 cups toasted, chopped walnuts. I like to distribute them evenly throughout the batter so every slice has that satisfying crunch. If you're using pre-toasted walnuts, skip the toasting step—just make sure they're cooled completely before mixing to prevent melting the butter.
Shape and Proof the Dough
Transfer the batter to a greased 9x5-inch loaf pan and spread it evenly. For a rustic look, you can also shape it into a freeform loaf on a parchment-lined baking sheet. Let it sit at room temperature for 30 minutes to thicken slightly. This resting period helps the gluten relax and prevents cracking when it bakes.
After resting, brush the top with the 1 whole egg wash and sprinkle with an extra pinch of salt for flavor. If you're feeling fancy, you can also sprinkle a little more chopped walnuts on top for extra texture. This step ensures a golden, crackly crust that's irresistible.
Bake to Golden Perfection
Preheat your oven to 350°F and bake the bread for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The top should be deep golden brown with a crisp crust, while the interior remains soft and moist. If the top browns too quickly, tent it loosely with foil after 20 minutes to prevent over-browning.
I know it's tempting to open the oven early to check, but resist! The bread needs that steady, even heat to develop its texture. When it's done, transfer it to a wire rack to cool for at least 15 minutes before slicing. This resting time allows the bread to set properly and makes slicing much easier.
Serve Warm for Maximum Enjoyment
Slice the bread while it's still warm for the best texture—each bite should be tender inside with a satisfying crunch from the walnuts. Serve it with butter, jam, or as a side to soups and salads. The almond flour gives it a slightly sweet, nutty flavor that pairs perfectly with the walnuts, making this bread a standout in any meal.
Real talk: if you slice it too soon, the bread might fall apart. The almond flour makes it more delicate than traditional bread, so patience here is key. Store any leftovers in an airtight container for up to 3 days, or freeze slices for later use.
Pro Tips For Making Almond Flour Nut Bread
- Pulse Walnuts Coarse: DESCRIPTION: Skip the food processor for walnuts—chopping them by hand with a sharp knife gives a better texture. Too fine, and your bread turns dense; too coarse, and it loses that satisfying bite. Aim for uneven chunks about ¼-inch wide.
- Mix Dry Ingredients First: DESCRIPTION: Whisk almond flour, all-purpose flour, and baking powder together before adding wet ingredients. I learned this the hard way—skipping it leads to uneven crumb and a denser loaf. Sift if you’re lazy, but at least stir like you mean it.
- Don’t Overmix the Batter: DESCRIPTION: Fold in walnuts and sugar just until combined—overmixing develops gluten, and this bread isn’t about chewiness. Stop when dry spots disappear, or you’ll end up with a tough, cakey mess instead of a tender crumb.
- Bake Until Golden, Not Just Set: DESCRIPTION: Almond flour bread dries out fast, so pull it when the top is deep golden (not just pale) and a skewer comes out clean. My first loaf turned out dry because I took it out too soon—now I wait for that color, even if it means 3-5 extra minutes.
Wine and beer pairings for this recipe
Sweet White Wine
This nutty, slightly sweet bread pairs beautifully with crisp Sauvignon Blanc from New Zealand or Pinot Grigio from Italy. The wine's bright acidity cuts through the richness of the almond flour and walnuts, while its citrus notes complement the honey sweetness.
Look for a bottle with 12-13% ABV—something like Kim Crawford Sauvignon Blanc or Santa Margherita Pinot Grigio will do the trick. 🍷
Light Beer Options
A refreshing wheat beer or pilsner works wonders with this bread. The effervescence cleanses your palate between bites, while the malt sweetness balances the nuttiness. Try a Blue Moon Belgian White or Heineken for a classic pairing.
If you prefer something more robust, a honey lager like Honey Blonde Ale from local craft breweries enhances the bread's natural sweetness.
Spiced Red Wine
For a bolder pairing, consider a Gewürztraminer with its lychee and spice notes. The wine's aromatic complexity mirrors the bread's nutty depth while adding a floral contrast.
A German or Alsace Gewürztraminer with 12.5% ABV pairs exceptionally well. If you're serving this with jam or butter, the wine's richness will elevate every bite. 🍇
Non-Alcoholic Pairings
Don't overlook non-alcoholic options! A sparkling apple cider like Martinelli's adds effervescence and fruitiness that complements the honey and nuts. For something more sophisticated, try a sparkling grape juice—the bubbles and sweetness make it a perfect match.
Even a simple iced hibiscus tea with a squeeze of lemon provides a refreshing contrast to the bread's richness.
Coffee or Tea
If you're serving this bread for breakfast or brunch, a light roast coffee with notes of caramel or nuts enhances the almond flavor. A chai latte with its spiced sweetness also pairs wonderfully.
For a midday snack, an earl grey tea with its bergamot notes adds an elegant touch that complements the bread's complexity. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use both almond flour and regular flour?
Almond flour gives the bread its signature nutty flavor and moisture, but it lacks the structure of gluten. The 0.5 cup all-purpose flour provides that elastic quality, helping the loaf rise properly and hold its shape. Without it, the bread would be denser and more crumbly. Think of it as the "glue" that keeps everything together!
Can I make this bread without eggs?
Yes! For an egg-free version, replace the 2 eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water (let it sit for 5 minutes to thicken). You may also need to add 1 extra tbsp yogurt to maintain moisture. The texture will be slightly denser but still delicious. For extra richness, use coconut oil instead of butter.
How do I prevent my bread from cracking on top?
Cracking usually happens when the batter dries too quickly. To avoid this, don't overmix the batter and ensure your oven is fully preheated. Brush the top with egg wash and sprinkle with extra walnuts before baking. If you notice cracks forming during baking, tent the loaf with foil for the last 15 minutes to slow the browning. Patience pays off!
What's the best way to store leftover slices?
Wrap individual slices in plastic wrap or parchment paper, then store them in an airtight container. They'll stay fresh for 3 days at room temperature. For longer storage, freeze slices for up to 3 months. To revive, toast in a 350°F oven for 5-7 minutes until crispy again. The crust stays perfect this way!
Can I substitute pecans or hazelnuts for walnuts?
Pecans add a buttery richness, while hazelnuts bring earthy sweetness. Toast them the same way (8-10 minutes at 350°F) and chop them finely. For best results, use 1.5 cups total of any nut combination. Just note that hazelnuts have a stronger flavor—reduce to 1 cup if you want to keep the walnut taste dominant.