Are you looking to elevate your baking game with a twist? Almond milk is not only a delicious alternative to dairy milk, but it also brings a unique flavor and a moist texture to baked goods.
In recent years, the popularity of almond milk has skyrocketed, and it’s no wonder why—this versatile ingredient can be incorporated into a wide variety of bread recipes, from sweet to savory.
Whether you’re a seasoned baker or just starting, you’ll find an array of options that cater to all tastes and dietary preferences.
In this blog post, we’ve compiled 25+ almond milk bread recipes that will inspire your culinary creativity.
Say goodbye to bland bread and hello to moist, flavorful loaves that will have everyone coming back for seconds!
25+ Irresistible Almond Milk Bread Recipes on Traditional Baking
With so many delicious almond milk bread recipes at your fingertips, there’s no reason not to experiment in the kitchen.
From fluffy breakfast breads to savory dinner loaves, almond milk can transform ordinary recipes into something extraordinary.
Whether you prefer the comforting sweetness of banana bread or the savory richness of garlic cheddar bread, each recipe offers its unique flair.
So grab your mixing bowls, preheat your oven, and get ready to enjoy the delightful aromas and flavors that come from baking with almond milk.
Your family and friends will be amazed at the delicious results, and you may just become known as the go-to baker in your circle!
Almond Milk Whole Wheat Bread
This whole wheat bread is enriched with almond milk, making it moist and slightly nutty. It’s perfect for sandwiches or toasted with your favorite spread.
Ingredients:
- 3 cups whole wheat flour
- 1 cup almond milk (warm)
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons olive oil
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Instructions:
- In a small bowl, mix the warm almond milk with honey and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine whole wheat flour, salt, and cinnamon (if using). Create a well in the center and add the yeast mixture along with olive oil.
- Stir until a dough begins to form. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
- Cover the loaf and let it rise again for about 30 minutes. Preheat your oven to 350°F (175°C).
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The aroma of baking whole wheat bread is irresistible, and using almond milk adds a lovely subtle flavor. This bread is not only nutritious but also versatile, making it an excellent choice for everyday meals. Try it for breakfast with almond butter or as a base for a hearty sandwich at lunch. Its nutty taste pairs well with various toppings, and it freezes beautifully, so you can always have a loaf ready when you need it!
Almond Milk Banana Bread
This moist banana bread combines the sweetness of ripe bananas with the creaminess of almond milk, resulting in a tender loaf that’s perfect for breakfast or as a snack.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar (or brown sugar)
- 2 ripe bananas (mashed)
- 1/3 cup almond milk
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, mix the mashed bananas, sugar, almond milk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
This almond milk banana bread is wonderfully flavorful and moist, making it an excellent way to use overripe bananas. It’s a fantastic option for a quick breakfast or an afternoon snack with coffee or tea. The addition of nuts or chocolate chips gives it extra texture and richness. Serve it plain or with a smear of almond butter for added creaminess. Store any leftovers in an airtight container, and this bread will stay delicious for several days!
Almond Milk Focaccia Bread
This Italian classic takes on a new twist with almond milk, resulting in a focaccia that is light, airy, and has a unique flavor. It’s perfect for dipping in olive oil or serving alongside soups and salads.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups almond milk (warm)
- 2 packets (4 ½ teaspoons) active dry yeast
- 2 teaspoons salt
- 1/4 cup olive oil (plus more for drizzling)
- 2 teaspoons dried rosemary (or fresh, chopped)
- Sea salt for sprinkling
Instructions:
- In a bowl, combine warm almond milk and yeast, allowing it to sit for 5-10 minutes until bubbly.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Grease a baking sheet with olive oil.
- Transfer the risen dough to the prepared baking sheet, spreading it out with your hands to about 1-inch thickness. Use your fingers to make dimples all over the surface.
- Drizzle with olive oil, sprinkle with rosemary, and add sea salt.
- Bake for 20-25 minutes, or until golden brown and cooked through. Let it cool slightly before slicing.
This almond milk focaccia is light and airy, making it an impressive addition to any meal. Its delightful texture and flavor profile make it a great choice for family gatherings or casual dinners. Serve it warm, drizzled with olive oil and balsamic vinegar for dipping, or pair it with your favorite soups and salads for a complete meal. The almond milk adds a subtle sweetness that balances beautifully with the savory rosemary and sea salt, making it a delightful twist on traditional focaccia. Enjoy this bread fresh from the oven for the best taste experience!
Almond Milk Oat Bread
This oat bread is hearty and wholesome, with the creamy addition of almond milk for extra moisture. It’s perfect for breakfast or as a base for your favorite open-faced sandwich.
Ingredients:
- 2 cups all-purpose flour
- 1 cup rolled oats (plus extra for topping)
- 1 cup almond milk (warm)
- 2 tablespoons honey or maple syrup
- 2 tablespoons melted coconut oil (or vegetable oil)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, combine flour, oats, baking powder, baking soda, and salt.
- In another bowl, mix the warm almond milk, honey, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and stir until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional oats on top if desired.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This almond milk oat bread is dense yet tender, with a lovely texture from the oats. It makes for an excellent breakfast, especially when paired with a smear of almond or peanut butter. The subtle sweetness of honey or maple syrup perfectly complements the oats, making it a well-rounded and nutritious choice. It also freezes well, so consider making an extra loaf to keep on hand!
Almond Milk Zucchini Bread
Zucchini bread gets a delightful upgrade with almond milk, adding moisture and a subtle nutty flavor. This lightly sweet bread is ideal for brunch or an afternoon snack.
Ingredients:
- 2 cups all-purpose flour
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup almond milk
- ½ cup sugar (or coconut sugar)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix almond milk, sugar, oil, and vanilla extract. Add the grated zucchini, ensuring it’s well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
This zucchini bread is moist and flavorful, with a hint of cinnamon that pairs well with the almond milk’s creaminess. The zucchini adds moisture without overpowering the taste, making it a great way to sneak in some veggies. This bread is versatile enough for any time of day, and the optional add-ins like walnuts or chocolate chips make it a special treat. Store it in an airtight container, and it’ll stay moist and fresh for days!
Almond Milk Pumpkin Bread
Celebrate fall flavors with this delicious pumpkin bread, enhanced by the rich texture and flavor of almond milk. The spices blend beautifully with the pumpkin, making it perfect for holiday gatherings.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/3 cup almond milk
- 1/2 cup sugar (or brown sugar)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Optional: ½ cup chopped pecans or chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla extract, stirring until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in pecans or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
This pumpkin bread is soft, moist, and filled with warming spices that complement the pumpkin perfectly. Almond milk adds a creamy richness that enhances the bread’s texture, making each bite smooth and satisfying. It’s a wonderful treat for fall and makes an ideal gift or addition to a holiday table. Enjoy it with a hot cup of tea or coffee for a cozy experience. This bread keeps well, so make it ahead and enjoy throughout the week!
Almond Milk Honey Oat Bread
This honey oat bread is soft and slightly sweet, perfect for morning toast or an afternoon snack. The almond milk adds richness, while honey and oats bring a natural sweetness and rustic texture.
Ingredients:
- 3 cups bread flour
- 1 cup rolled oats (plus more for topping)
- 1 cup warm almond milk
- 2 ¼ teaspoons active dry yeast
- 1/4 cup honey
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon salt
Instructions:
- In a small bowl, combine warm almond milk, honey, and yeast. Let it sit for 5-10 minutes until frothy.
- In a large bowl, mix the bread flour, oats, and salt. Make a well in the center and pour in the yeast mixture and melted butter.
- Stir until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Punch down the dough, shape it into a loaf, and place it in the prepared pan. Sprinkle some oats on top and cover the loaf, letting it rise for another 30 minutes.
- Bake for 30-35 minutes until golden brown. Let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
This honey oat bread is a wholesome choice that’s deliciously soft and satisfying. The almond milk makes the crumb tender, while the honey and oats add warmth and sweetness. This bread is ideal for toasting or as a base for sandwiches, and it stays fresh for several days. Pair it with a bit of jam or butter to truly enjoy its wonderful flavor!
Almond Milk Cinnamon Raisin Bread
This cinnamon raisin bread is soft and aromatic, with almond milk adding a rich, creamy texture. It’s perfect for breakfast toast or a mid-afternoon snack with a warm beverage.
Ingredients:
- 3 cups all-purpose flour
- 1 cup almond milk (warm)
- 1/4 cup sugar
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup raisins
Instructions:
- In a small bowl, mix warm almond milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine the flour, salt, and cinnamon. Make a well in the center and add the yeast mixture and melted butter.
- Stir until a dough forms, then add the raisins. Knead the dough on a floured surface for 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour.
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Punch down the dough, shape it into a loaf, and place it in the prepared pan. Cover and let it rise for another 30 minutes.
- Bake for 30-35 minutes until golden brown. Let it cool in the pan for 10 minutes before transferring to a wire rack.
The sweet aroma of cinnamon and the richness of almond milk make this cinnamon raisin bread a comforting treat. The raisins add a touch of natural sweetness, making this bread ideal for a breakfast treat or toasted with butter. It’s easy to store and keeps well, making it a great option for baking ahead for busy mornings!
Almond Milk Garlic Herb Bread
This savory garlic herb bread is infused with almond milk for a soft texture and rich taste. Packed with fragrant herbs, this bread is perfect for pairing with pasta, soups, or as a base for a delicious sandwich.
Ingredients:
- 3 cups all-purpose flour
- 1 cup warm almond milk
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil (plus more for brushing)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions:
- In a small bowl, mix warm almond milk, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- In a large bowl, combine the flour, salt, garlic powder, oregano, and basil.
- Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Stir until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Preheat your oven to 375°F (190°C). Grease a baking sheet or 9×5-inch loaf pan.
- Punch down the dough, shape it into a loaf, and place it on the baking sheet or in the pan. Brush the top with a little olive oil.
- Bake for 30-35 minutes until golden brown. Let it cool in the pan for a few minutes before transferring to a wire rack.
This garlic herb bread is full of flavor, and the almond milk adds a tender, pillowy texture. The combination of herbs and garlic makes it a fantastic side for hearty meals like pasta and soup. It’s also great for dipping in olive oil or using as a sandwich base. This bread is best served warm but stays fresh and soft for several days, making it a versatile and delicious addition to any meal.
Almond Milk Chocolate Chip Banana Bread
This chocolate chip banana bread combines the richness of ripe bananas with the creaminess of almond milk and the sweetness of chocolate chips. It’s an indulgent yet comforting treat that’s perfect for breakfast or dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas (mashed)
- ⅓ cup almond milk
- ½ cup sugar (or brown sugar)
- 1/3 cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (plus extra for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, combine the mashed bananas, almond milk, sugar, melted oil, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
This chocolate chip banana bread is moist and flavorful, with chunks of melted chocolate that add richness to each bite. The almond milk enhances the bread’s softness, making it a delightful treat to enjoy at any time of day. Serve it warm or at room temperature, and consider adding a smear of almond butter for an extra special touch!
Almond Milk Herb Focaccia Bread
Focaccia is a versatile Italian flatbread that can be enjoyed on its own or as part of a meal. This almond milk version is fragrant with herbs and drizzled with olive oil, making it a perfect accompaniment to soups, salads, or as a base for sandwiches.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm almond milk
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- ¼ cup olive oil (plus more for drizzling)
- 1 tablespoon dried rosemary (or your choice of herbs)
- 1 tablespoon sea salt (for topping)
Instructions:
- In a small bowl, mix warm almond milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir until a dough forms, then knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C) and grease a baking sheet.
- Punch down the dough and spread it out on the prepared baking sheet, creating dimples with your fingers. Drizzle with olive oil and sprinkle with rosemary and sea salt.
- Bake for 20-25 minutes or until golden brown. Let it cool slightly before slicing.
This almond milk focaccia is wonderfully aromatic and flavorful, making it a delightful addition to any meal. The almond milk gives it a tender crumb, while the olive oil creates a crispy, golden crust. Enjoy it warm, or use it as a base for a delicious sandwich. This focaccia is perfect for sharing, and it also makes great leftovers, perfect for toasting the next day!
Almond Milk Spinach and Feta Bread
This savory spinach and feta bread is loaded with nutritious greens and the tanginess of feta cheese. Almond milk adds moisture, making it a delicious option for a light lunch or as part of a brunch spread.
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup almond milk
- 2 ¼ teaspoons active dry yeast
- 2 cups fresh spinach (chopped)
- ½ cup feta cheese (crumbled)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions:
- In a small bowl, combine warm almond milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, mix the all-purpose flour, whole wheat flour, salt, garlic powder, and black pepper.
- Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until combined.
- Fold in the chopped spinach and crumbled feta until evenly distributed.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C) and grease a loaf pan.
- Punch down the dough, shape it into a loaf, and place it in the prepared pan. Let it rise for another 30 minutes.
- Bake for 30-35 minutes until golden brown. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
This spinach and feta bread is packed with flavor and nutrition, making it a standout choice for any meal. The almond milk not only enhances the texture but also complements the salty feta and earthy spinach beautifully. It’s a wonderful option for lunch sandwiches or served alongside soups and salads. Store leftovers in an airtight container, and enjoy them toasted for a quick snack!
Almond Milk Lemon Poppy Seed Bread
This lemon poppy seed bread is bright and zesty, making it a refreshing treat any time of day. The almond milk adds a rich, tender crumb that perfectly complements the tangy lemon and nutty poppy seeds.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- ½ cup sugar
- ⅓ cup vegetable oil
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the almond milk, sugar, vegetable oil, lemon zest, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the poppy seeds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
This lemon poppy seed bread is a delightful burst of flavor, perfect for breakfast or a sweet afternoon snack. The almond milk contributes to the bread’s moist texture, while the lemon zest provides a bright, citrusy flavor. Serve it plain or with a light glaze made from powdered sugar and lemon juice for an extra touch of sweetness!
Almond Milk Sweet Potato Bread
This sweet potato bread is a unique and hearty loaf that showcases the natural sweetness of sweet potatoes. Almond milk adds moisture, creating a wonderfully soft texture, while spices like cinnamon and nutmeg enhance the flavor profile.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooked sweet potato (mashed)
- ½ cup almond milk
- ⅓ cup maple syrup (or honey)
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the mashed sweet potato, almond milk, maple syrup, olive oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
This sweet potato bread is not only delicious but also packed with nutrients. The almond milk keeps the loaf moist, while the sweet potato adds natural sweetness and a beautiful color. It’s perfect for breakfast or as a snack, and it pairs wonderfully with butter, cream cheese, or even a spread of almond butter for added flavor!
Almond Milk Garlic Cheddar Bread
This savory garlic cheddar bread is infused with aromatic garlic and sharp cheddar cheese, making it an irresistible addition to any meal. The almond milk gives the bread a tender texture, ensuring it stays soft and flavorful.
Ingredients:
- 2 cups all-purpose flour
- 1 cup almond milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 cup sharp cheddar cheese (shredded)
- 2 tablespoons melted butter (or olive oil)
- 1 tablespoon fresh herbs (like parsley or chives, optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, and garlic powder.
- In another bowl, combine the almond milk and melted butter. Stir until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded cheddar cheese and herbs, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
This garlic cheddar bread is bursting with flavor and perfect for pairing with soups, salads, or pasta dishes. The almond milk helps create a soft, moist loaf, while the cheddar adds a rich, cheesy flavor. Enjoy it warm with a bit of butter, or use it for sandwiches to elevate your lunchtime experience!
Note: More recipes are coming soon!