A quick and easy low-calorie almond quick bread made with unsweetened almond milk, whole wheat flour, no dairy, and a touch of almond extract. Topped with coarse sugar and chopped almonds, this loaf has a soft, springy crumb and makes a wonderful snack or breakfast bread. It’s a one-bowl recipe that does not require a mixer and takes about an hour from start to finish.
Healthy Almond Bread Recipe
This bread is intentionally simple, lightly sweetened, and full of flavor. I focused on keeping the sweetness balanced so the almond and whole wheat notes come through without being overly sugary.
Whole wheat baked goods can intimidate some home bakers, so this recipe is designed to deliver a tender, satisfying loaf that competes with more indulgent quick breads while still being a healthier option.
The recipe uses two sweeteners: a liquid sweetener such as maple syrup or honey and coconut sugar. If you prefer you can swap the coconut sugar for brown sugar, but that would mean the bread is no longer entirely naturally sweetened. The reason for using both types is texture: the liquid sweetener adds moisture and flavor while the granulated sugar helps absorb some of the liquid so the batter isn’t too loose or sticky.
Dairy-Free Whole Wheat Quick Bread with Almond Milk
This recipe calls for 1/2 cup of unsweetened almond milk. Use either plain or vanilla almond milk depending on your preference. Although the almond milk doesn’t create an intense almond flavor, it keeps the loaf moist and prevents the crumb from becoming dense so the bread bakes up light with a good rise.
Because almond milk is a liquid, the batter will be relatively loose at first, but the whole wheat flour absorbs the moisture and yields a balanced, soft texture.
Poppy Seed Almond Bread
Poppy seeds are used sparingly so they are noticeable but never overwhelming. They add a pleasant nutty crunch that complements the almond flavor. The recipe includes 1/2 teaspoon of almond extract; almond extract is potent, so start with the smaller amount and add up to an extra 1/4 teaspoon only if you want a stronger almond note.
The chopped almonds on top are optional but recommended for texture contrast. Buying sliced almonds and giving them a quick chop is an easy way to get finer pieces for a more even topping. The loaf is also sprinkled with coarse sugar—turbinado or coarse cane sugar works well—giving the top a slight crunch and a hint of extra sweetness.
Do Not Substitute the Eggs
While some healthy baking recipes remove eggs to make items vegan, the eggs in this loaf are important for both flavor and texture. During testing, omitting an egg noticeably changed the bread’s flavor and crumb. The eggs contribute to a tender, fluffy crumb and improved overall structure, so I don’t recommend substituting them in this recipe.
Salt is another small but essential ingredient here. It may feel like a bit more than you expect, but it helps highlight the almond and wheat flavors. Since this loaf is dairy-free and fairly mild, the salt helps bring out the other components.
Why This Loaf Is Short
This recipe yields a relatively small quantity of batter, so the finished loaf will be shorter than many quick breads. It fills just under half of a standard 9 x 5 inch loaf pan. This compact size is intentional: it makes the recipe quick to mix and bake and easy to prepare in a single medium bowl with nothing more than a large spoon. The downside is that it disappears quickly—expect this loaf to be eaten in a day or two if you have a family or hungry guests.
Final tips:
- Lining the pan with parchment paper versus spraying it with cooking spray changes the texture of the crust. Parchment yields a softer, springier exterior while cooking spray produces a crisper, chewier crust. Both are delicious; choose based on your preference.
- This almond quick bread holds moisture well and does not dry out quickly. Serve it warm or at room temperature. If storing, keep the loaf in an airtight container at room temperature for up to 2 days or refrigerated for up to 3 days.
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Healthy Almond Poppy Seed Quick Bread
Beat Bake Eat
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the coconut sugar, baking powder, and salt.
- Stir the dry ingredients with a large spoon until combined.
- Add the vegetable oil and eggs, and beat or stir until blended.
- Pour in the almond milk, maple syrup (or honey), and almond extract. Mix until smooth and evenly combined.
- Add the whole wheat flour and poppy seeds. Stir until the batter is fully incorporated and uniform.
- Line a 9 x 5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Pour the batter into the prepared pan, smoothing the top into an even layer.
- Sprinkle the top with the finely chopped almonds and a light dusting of coarse sugar.
- Bake for 36–37 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Place the pan on a wire rack and cool for at least 15 minutes before slicing and serving.
Notes
- Increase almond extract to 3/4 teaspoon if you prefer a stronger almond flavor.
- Using cooking spray instead of parchment will produce a crispier crust; parchment makes a softer exterior.
- Because this recipe yields a relatively small amount of batter, the finished loaf will be shorter in height than many quick breads—that’s normal.
- If you don’t have a wire rack, allow the loaf to cool on a flat surface; a rack simply speeds and evens cooling.
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