This bread recipe uses both almond butter and almond flour. The creamy butter makes it soft, and honey makes it slightly sweet. You can use either raw or roasted almond butter with this recipe.
I use a healthy amount of raisins because I love them, but you can easily reduce the amount to ½ cup if you prefer just a few raisins in each slice. The raisins tend to gravitate toward the bottom of the bread. To counteract this, I add half the raisins to the batter, and then sprinkle the rest over the batter once it's poured into the baking pan.
This bread, like all my bread recipes, slips out of these silicon baking pans so well once they are done baking, and makes it easy to cool the bread after only a few minutes out of then oven. Enjoy!
As featured in
Yana Nedyalkova says
This became a staple in our house! Lots of raisins, and sometimes I skip the cinnamon and add lemon zest. Perfect!
Thanks, Yana! So great to hear. Lemon zest!
Yana Nedyalkova says
I meant almond flour
Hi Yana! Thanks so much for pointing that out. I just added the almond flour.
Yana Nedyalkova says
Great! Thank you very much!
Yana Nedyalkova says
I can’t see almond butter you mentioned it the ingredients list.
Dawn Sabean says
I can’t wait to try this!! How much almond flour?
Just added it!