If you have been searching for a moist, tender, and delightfully nutty bread to brighten up your breakfast or snack time, this Yogurt Almond Flour Bread Recipe is going to feel like a warm hug from the inside out. With a wonderful blend of creamy Greek yogurt and wholesome almond flour, it’s a gluten-free option that doesn’t skimp on flavor or texture. This recipe brings together simple pantry staples to create a loaf that’s perfect for everything from avocado toasts to a quick, satisfying on-the-go bite. I’m excited to share this gem with you because it’s easy to make, full of personality, and downright delicious!
Ingredients You’ll Need
Getting the ingredients right is the first step toward baking bliss. Each element in this Yogurt Almond Flour Bread Recipe has a role that enhances its unique flavor, texture, and moist crumb. The combination of wet and dry components is straightforward but powerful.
- 4 large eggs: Provides structure and richness to the bread, helping it rise and hold together beautifully.
- 2 tablespoons olive oil: Adds healthy fats and keeps the crumb tender without overpowering the bread’s natural flavors.
- 1 cup Greek yogurt: Brings moisture, a slight tang, and contributes to the bread’s soft texture.
- 1 tablespoon apple cider vinegar: Reacts with the baking powder to help the bread rise and adds a subtle zing.
- 2 cups almond flour: The star of the show, offering a nuttiness and gluten-free base with a slightly dense but fluffy finish.
- 1 tablespoon baking powder: Provides the lift needed for a lighter crumb in this grain-free loaf.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness naturally present in the yogurt.
How to Make Yogurt Almond Flour Bread Recipe
Step 1: Preheat the oven
Start by setting your oven to 350℉ (175℃). Preparing the loaf pan right away ensures smooth sailing. Line an 8×4 inch loaf pan with parchment paper—this little step prevents sticking and makes it super easy to remove your bread once it’s baked.
Step 2: Mix the wet ingredients
In a large bowl, lightly beat the 4 large eggs until they’re smooth and frothy. Then add the 2 tablespoons of olive oil, 1 cup of Greek yogurt, and 1 tablespoon apple cider vinegar. Mix these together thoroughly so every dollop is well incorporated, which makes the batter uniform and ready for the next step.
Step 3: Add the dry ingredients
Next, pour in 2 cups of almond flour, 1 tablespoon of baking powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet mixture, stirring until the batter is fully combined with no stray lumps. This careful mixing maintains the batter’s delicate balance for a tender crumb.
Step 4: Prepare for baking
Transfer your batter into the prepared loaf pan, smoothing out the top so the bread bakes evenly. This helps the loaf keep a consistent shape and ensures that every slice looks as inviting as the first.
Step 5: Bake the bread
Pop the pan into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean — no sticky batter means perfect doneness.
Step 6: Cool the bread
Once baked, remove your bread from the oven and gently transfer the loaf onto a wire rack. Let it cool completely before slicing. Cooling sets the texture, preventing the bread from crumbling or becoming mushy when cut.
How to Serve Yogurt Almond Flour Bread Recipe
Garnishes
This bread is a blank canvas that loves to be dressed up. Top slices with creamy avocado, a drizzle of honey, or soft goat cheese and a sprinkle of fresh herbs. Adding crunchy seeds like chia or pumpkin on top before baking can offer a beautiful crunch and visual appeal.
Side Dishes
Pair your Yogurt Almond Flour Bread Recipe with vibrant salads, savory soups, or hearty stews. Its subtle tang and nutty undertones complement dishes with robust flavors, making it suitable to enjoy at any meal — from a casual lunch to a cozy dinner.
Creative Ways to Present
Why not make a breakfast toast bar? Offer your bread sliced alongside various spreads such as nut butter, fruit preserves, or whipped cream cheese. You can also use it as a base for open-faced sandwiches topped with smoked salmon, cucumbers, and fresh dill — fancy but effortless.
Make Ahead and Storage
Storing Leftovers
Keep leftover bread in an airtight container at room temperature for up to two days. Because it’s made with Greek yogurt, it stays moist and fresh longer than many gluten-free breads.
Freezing
This Yogurt Almond Flour Bread Recipe freezes beautifully. Wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag for up to three months. When you’re ready, thaw it overnight in the fridge for best texture retention.
Reheating
Warm leftover slices in a toaster or oven oven at 300℉ for 5 to 7 minutes. This brings back the fresh-baked feel and enhances the bread’s signature moistness and aroma.
FAQs
Is this Yogurt Almond Flour Bread Recipe gluten-free?
Absolutely! Using almond flour instead of traditional wheat flour makes this bread completely gluten-free, which is great for those with gluten sensitivities or celiac disease.
Can I substitute the Greek yogurt with something else?
You can try using sour cream or a dairy-free yogurt alternative, but Greek yogurt’s thick texture and tangy flavor are key to this bread’s moist crumb and subtle taste.
Why is apple cider vinegar included in the recipe?
The apple cider vinegar reacts with the baking powder to create lift and lightness in the bread, preventing it from being dense and helping it rise nicely.
How firm will the bread be?
The bread has a tender but slightly dense texture typical of almond flour breads, offering a moist, soft bite without being gummy or heavy.
Can I add flavors like herbs or spices to this bread?
Definitely! Adding garlic powder, rosemary, or even cinnamon and nutmeg can customize the flavor profile and make the bread perfect for savory or sweet pairings.
Final Thoughts
I hope you feel inspired to whip up this Yogurt Almond Flour Bread Recipe soon — it’s truly a game-changer for anyone who loves wholesome, tasty bread without the fuss. Simple, flavorful, and versatile, it’s a recipe you’ll want to keep coming back to and sharing with friends and family.
Print
Yogurt Almond Flour Bread Recipe
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This Yogurt Almond Flour Bread recipe is a delicious and healthy gluten-free option perfect for breakfast or snacks. Moist and tender, it combines almond flour with Greek yogurt and eggs, creating a soft yet sturdy loaf with a subtle tang from the yogurt and apple cider vinegar. Easy to prepare and bake, this bread is ideal for those looking to enjoy homemade bread without traditional wheat flour.
Ingredients
Wet Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set the oven to 350℉ (175℃) and prepare an 8×4 inch loaf pan by lining it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix wet ingredients: In a large bowl, lightly beat the 4 large eggs until smooth. Add 2 tablespoons of olive oil, 1 cup Greek yogurt, and 1 tablespoon apple cider vinegar to the eggs, mixing well to combine all wet ingredients thoroughly.
- Add dry ingredients: Incorporate 2 cups of almond flour, 1 tablespoon baking powder, and 1/2 teaspoon salt into the wet mixture. Stir gently but thoroughly until the batter is fully combined and uniform in texture.
- Prepare for baking: Transfer the batter into the lined loaf pan, spreading it evenly to ensure uniform baking and a consistent loaf shape.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean without batter.
- Cool the bread: Once baked, remove the bread from the oven and transfer it carefully to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- Make sure the eggs are at room temperature for better incorporation with the other wet ingredients.
- Line the loaf pan with parchment paper to avoid sticking and for easy removal of the bread.
- Allow the bread to cool completely before slicing to avoid crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread is gluten-free and suitable for those avoiding wheat products.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
