Happy New Year friends! If you follow me on Instagram (@lydiahowerton) you’re probably curious about the recipe for this bread. Developed from a Paleo Bread recipe that I adapted many times until this creation was born, this bread is Gluten free, low carb, has no refined sugar, no dairy and it’s Paleo and Yeast-free diet friendly (if you use only almond butter and no banana). This is the IDEAL breakfast bread, all the fat and protein from the nuts and eggs keeps you full and satisfied much longer than regular toast.
I stud the nut butter batter with jewels: ruby raspberries and sapphire blueberries. Be sure to gently press them into the batter until they’re covered, so they don’t get crushed or all float to the top.
Who knew that eggs and nut butter can bake up into a fluffy, spongy bread?
Whole berries baked inside. This bread is really best toasted and if your diet/lifestyle choice allows you than spread some Sqirl Blackberry+Meyer Lemon Jam on top.
Peanut Butter & Jelly Bread Recipe
makes one large loaf pan or 3 mini loafs
Grapeseed or Coconut Oil for greasing the pan
1/2 cup organic creamy almond butter
1 cup organic creamy peanut butter
1 ripe banana, well mashed (optional)
5 organic free range eggs
3 tablespoons agave syrup or honey (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
3/4 Teaspoon baking soda
1 1/2 tablespoon of lemon juice
1/2 cup organic blueberries, washed
1/2 cup organic raspberries, washed
Lightly grease a loaf pan with oil. Preheat oven to 350 degrees. Mix all ingredients except for berries until well combined and pour into baking pan or pans. Evenly distribute the berries over the top of the loaf and gently press them into the batter until covered. Bake at 350 for 30 mins and check it with a knife or toothpick to make sure the center is cooked (knife should come out pretty clean). Some ovens will require the bread to bake longer. Just don’t overcook or it will be dry. Allow to cool 10 mins in the pan and then run a knife around the loaf to release it from the pan. Allow to cool and then enjoy (best when toasted!) Wrap the loaf well in plastic and it will keep for 5 days on the counter or in the fridge.
CherylJanuary 10, 2013 at 11:55 am (10 years ago)
If you weren’t already married, I’d marry ya! Thanks for this.
Jessica EttingJanuary 10, 2013 at 12:25 pm (10 years ago)
This looks AMAZING! My New Years Resolution was to start eating protein-filled breakfasts — this is soooooooo perfect for that! Can you freeze extra loafs?
JoannaJanuary 10, 2013 at 4:06 pm (10 years ago)
Whoa. This looks cool. I’m having a hard time imagining the taste and texture, so I guess I’ll just have to make it and see!
MarleneJanuary 13, 2013 at 2:05 pm (10 years ago)
Made it, mine flopped. Very disappointing. Made it in one large loaf pan rather than the three mini loaves and the middle didn’t cook, went splat when I turned it out of the pan. Certainly the cooking time should have been longer and I won’t make the mistake of not checking the middle if I made it again. The edges are edible and the flavor is interesting, not peanuty at all.
applesandonionsJanuary 14, 2013 at 10:57 am (10 years ago)
Marlene I’m sorry to hear that yours needed more cooking time, I have made this bread 10 times in different ovens and it always takes 30 mins but I will adjust the recipe to reflect your notes. Thanks for the feedback! best, Lydia
Mary AnnFebruary 12, 2013 at 3:53 pm (10 years ago)
Really? No flour, eh? Intrigued.
Kristina BJune 19, 2013 at 8:09 am (10 years ago)
Can you sub the peanut butter for all almond butter? Peanuts not Paleo 🙁
applesandonionsJune 19, 2013 at 1:18 pm (10 years ago)
Yes Kristina, Almond Butter works great! I prefer the flavor of the raw almond butter personally in this recipe.
suzySeptember 14, 2013 at 5:42 pm (10 years ago)
Can you use sunbutter? We have a nut allergy.
applesandonionsSeptember 15, 2013 at 4:56 pm (10 years ago)
Hi Suzy! I have not tried sunbutter so do let me know if it turns out well. I don’t see why it wouldn’t work well? xo, Lydia