25+ Delicious Almond Pulp Bread Recipes for Nutty Delights

Are you looking for innovative ways to use almond pulp in your baking?

If so, you’re in the right place! Almond pulp, often left behind after making almond milk, is a treasure trove of nutrients and flavor.

Instead of tossing it out, why not transform it into delicious and wholesome bread? Whether you’re a seasoned baker or just starting, almond pulp can add moisture, texture, and a unique nutty flavor to your breads.

In this article, we’ll explore over 25 mouthwatering almond pulp bread recipes that will not only help reduce food waste but also elevate your baking game.

From sweet to savory, these recipes will inspire you to create delightful loaves that are perfect for breakfast, snacks, or as a side for any meal.

Let’s dive into the world of almond pulp baking and discover how to turn this byproduct into something truly special!

25+ Delicious Almond Pulp Bread Recipes for Nutty Delights

With these 25+ almond pulp bread recipes at your fingertips, you now have a wealth of options to explore in your kitchen.

Not only are these recipes a fantastic way to reduce waste, but they also allow you to experiment with new flavors and textures.

Whether you choose to bake a classic banana bread, a savory herb loaf, or a sweet chocolate chip version, each recipe offers a unique twist that will surely please your taste buds.

So gather your almond pulp and get ready to bake your way to deliciousness.

Your friends and family will be delighted with the incredible breads you create, and you’ll enjoy the satisfaction of making the most of your ingredients.

Almond Pulp Banana Bread

Almond pulp banana bread is a fantastic way to use up leftover almond pulp and enjoy a comforting, moist, and flavorful loaf. This recipe is perfect for anyone who loves banana bread but wants to add a bit more nutrition and reduce food waste by repurposing almond pulp. The addition of ripe bananas keeps it naturally sweet, while the almond pulp provides a soft, slightly nutty texture.

Ingredients:

• 1 cup almond pulp (well-drained)
• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole wheat flour or almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond pulp, mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
3. In another bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix until just combined.
4. Fold in the chopped walnuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This almond pulp banana bread is soft, subtly sweet, and deliciously satisfying. The banana and almond pulp give it a wonderfully moist texture, making each bite truly comforting. Enjoy it as a breakfast treat, an afternoon snack, or a healthy dessert.

Savory Almond Pulp Herb Bread

Savory almond pulp herb bread is a unique twist on traditional bread recipes, perfect for those who enjoy savory, herb-infused flavors. This bread uses almond pulp to create a denser, more nourishing loaf, ideal for pairing with soups, stews, or spreads. The combination of fresh herbs adds a wonderful aroma and taste, making this bread a favorite for savory snack lovers.

Ingredients:

• 1 cup almond pulp (well-drained)
• 2 cups all-purpose or whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 1 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond pulp, flour, baking powder, salt, and garlic powder. Stir in the rosemary and thyme.
3. In a separate bowl, whisk together the olive oil and almond milk.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Transfer the batter into the prepared loaf pan, smoothing the top.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory almond pulp herb bread is a great addition to any meal, and its hearty texture makes it satisfying on its own as well. The herbs infuse the loaf with a fresh and fragrant flavor, creating a savory bread that’s hard to resist.

Almond Pulp Zucchini Bread

Almond pulp zucchini bread is a healthy, fiber-rich option that balances the mild nutty flavor of almond pulp with the moist, slightly sweet zucchini. This bread is deliciously moist, thanks to the zucchini, and has a subtle nutty flavor from the almond pulp. It’s a versatile bread that can be enjoyed any time of the day, as breakfast, a snack, or dessert.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 cup grated zucchini (squeezed dry)
• 1 cup all-purpose or whole wheat flour
• 1/4 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond pulp, grated zucchini, all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Almond pulp zucchini bread is a delightful way to incorporate extra fiber and nutrients into your day. The zucchini adds a subtle sweetness and moisture, while the almond pulp provides a soft texture, making each slice a healthy treat.

Almond Pulp Pumpkin Spice Bread

This almond pulp pumpkin spice bread is a cozy, autumn-inspired loaf that’s both flavorful and nutritious. The almond pulp adds a slight nutty richness, while pumpkin puree and spices like cinnamon, nutmeg, and cloves deliver that classic fall taste. This bread is perfect for chilly mornings, served with a warm cup of coffee or tea.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the almond pulp, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp pumpkin spice bread brings together the perfect balance of warmth from the spices and creaminess from the pumpkin and almond pulp. It’s a satisfying treat that tastes like fall in every bite!

Almond Pulp Lemon Poppy Seed Bread

Almond pulp lemon poppy seed bread is light, tangy, and has a wonderful texture from the almond pulp. The lemon zest and juice add a bright flavor, while the poppy seeds give it a fun crunch. This bread makes a refreshing snack or breakfast option, and it’s a great way to use almond pulp from homemade almond milk.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour or almond flour
• 1/2 cup sugar or honey
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Zest of 1 lemon
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond pulp, flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk together the lemon juice, melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed bread has a light, refreshing citrus flavor and a delightful crunch from the poppy seeds. The almond pulp keeps it tender, making each bite soft and satisfying, perfect for any time of the day.

Chocolate Almond Pulp Bread

This chocolate almond pulp bread is a rich, indulgent treat that’s surprisingly healthy. The almond pulp gives it a moist texture, while the cocoa powder and chocolate chips provide intense chocolate flavor. It’s a great option for dessert or as a sweet breakfast bread, with just the right amount of natural sweetness.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk or regular milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips or chopped chocolate

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the almond pulp, flour, cocoa powder, sugar, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until combined, then fold in the chocolate chips.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate almond pulp bread is rich, moist, and full of chocolatey goodness. It’s perfect for satisfying any chocolate craving and is a healthier twist on traditional chocolate bread. The almond pulp adds a lovely softness, making it hard to stop at just one slice!

Almond Pulp Carrot Cake Bread

Almond pulp carrot cake bread is a delightful, wholesome loaf with the cozy flavors of traditional carrot cake. The almond pulp adds moisture and texture, while grated carrots and warming spices make each bite satisfying and comforting. This bread is perfect for a healthy breakfast or snack that still feels like a treat.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 cup grated carrots (about 2 medium carrots)
• 1 1/2 cups whole wheat or all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup melted coconut oil
• 1/4 cup applesauce (unsweetened)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond pulp, grated carrots, flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, applesauce, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined, then fold in the nuts if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp carrot cake bread is moist, flavorful, and packed with nutrients. With its slightly sweet, spiced taste and soft texture, it’s a wonderful way to enjoy carrot cake in a healthier loaf form.

Almond Pulp Cinnamon Raisin Bread

This almond pulp cinnamon raisin bread is sweet, aromatic, and filled with juicy raisins, perfect for breakfast or a snack. The almond pulp keeps it moist, while cinnamon and raisins bring a touch of sweetness that pairs wonderfully with a warm cup of tea or coffee.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose or whole wheat flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup almond milk or regular milk
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the almond pulp, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until combined. Fold in the raisins and nuts if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon raisin bread has a soft texture and a delightful sweetness, thanks to the raisins. Each slice offers a comforting flavor that feels like a treat but with the benefits of whole ingredients and almond pulp.

Almond Pulp Orange Cranberry Bread

Almond pulp orange cranberry bread is a refreshing, zesty loaf that combines the tartness of cranberries with the bright flavor of orange. This bread is both moist and full of fruity flavors, making it a wonderful addition to holiday breakfasts or brunch gatherings. It’s a delicious way to repurpose almond pulp and celebrate seasonal ingredients.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Zest of 1 orange
• 1/4 cup freshly squeezed orange juice
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh or dried cranberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the almond pulp, flour, sugar, baking powder, baking soda, salt, and orange zest.
3. In another bowl, whisk together the orange juice, melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined, then fold in the cranberries.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp orange cranberry bread is tangy, vibrant, and ideal for celebrating the flavors of winter. Each slice is moist, slightly sweet, and bursting with cranberry and citrus notes that are sure to brighten up any day.

Almond Pulp Blueberry Bread

Almond pulp blueberry bread is a delightful and nutritious loaf packed with fresh blueberries and a hint of vanilla. The almond pulp adds moisture and a nutty flavor, while the blueberries burst with juicy sweetness in every bite. This bread is perfect for breakfast or as a midday snack and makes a lovely addition to brunch gatherings.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour or almond flour
• 1/2 cup coconut sugar or honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup almond milk or regular milk
• 1/4 cup coconut oil, melted
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond pulp, flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp blueberry bread is a delightful way to enjoy the vibrant flavors of blueberries while making the most of your almond pulp. It’s moist, sweet, and bursting with juicy berries, making it a delicious treat any time of day!

Almond Pulp Zucchini Bread

Almond pulp zucchini bread is a moist, flavorful loaf that perfectly showcases the subtle taste of zucchini. The almond pulp adds richness, while the spices and grated zucchini create a deliciously soft texture. This bread is great for breakfast, dessert, or as a healthy snack, and it’s an excellent way to incorporate veggies into your diet.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour or whole wheat flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond pulp, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, eggs, grated zucchini, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the nuts if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp zucchini bread is not only a delicious way to enjoy zucchini but also a nutritious addition to your diet. The moist, flavorful loaf is perfect for satisfying cravings while providing added health benefits.

Almond Pulp Matcha Green Tea Bread

Almond pulp matcha green tea bread is a unique and healthy loaf that combines the nutty flavor of almond pulp with the vibrant taste of matcha green tea. This bread is packed with antioxidants from the matcha and has a subtly sweet flavor, making it a great choice for a refreshing breakfast or snack. Its beautiful green color also makes it visually appealing!

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp matcha green tea powder
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/2 cup almond milk or regular milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond pulp, flour, sugar, baking powder, baking soda, salt, and matcha powder until well combined.
3. In another bowl, whisk together the melted coconut oil, eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp matcha green tea bread is not only delicious but also a healthy treat that brings together the rich flavors of almond and matcha. The subtle sweetness and vibrant color make it an exciting addition to your baking repertoire, and it’s sure to impress friends and family alike!

Almond Pulp Pumpkin Spice Bread

Almond pulp pumpkin spice bread is a warm, inviting loaf that captures the essence of fall with its cozy flavors. The almond pulp adds moisture and a nutty texture, while pumpkin puree and a blend of spices create a comforting treat perfect for autumn gatherings or holiday breakfasts. This bread is a delightful way to use up leftover pumpkin puree and almond pulp.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour or whole wheat flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond pulp, pumpkin puree, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the nuts if using.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp pumpkin spice bread is not only deliciously spiced but also incredibly moist and satisfying. Each slice is a perfect balance of sweetness and spice, making it a wonderful addition to your fall festivities or a comforting treat on chilly days.

Almond Pulp Chocolate Chip Banana Bread

Almond pulp chocolate chip banana bread is a rich and indulgent loaf that combines the flavors of ripe bananas, sweet chocolate, and nutty almond pulp. This recipe is a fantastic way to use up overripe bananas and leftover almond pulp, resulting in a moist and decadent treat perfect for breakfast or dessert.

Ingredients:

• 1 cup almond pulp (well-drained)
• 2 ripe bananas (mashed)
• 1 1/2 cups all-purpose flour or whole wheat flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond pulp, mashed bananas, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the chocolate chips.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp chocolate chip banana bread is a delightful blend of flavors and textures, with the sweetness of bananas and chocolate making it a crowd-pleaser. Enjoy it warm with a pat of butter or as a satisfying snack any time of the day!

Almond Pulp Raspberry Almond Bread

Almond pulp raspberry almond bread is a delightful, fruity loaf that balances the sweetness of raspberries with the rich flavor of almond pulp. This recipe is perfect for showcasing fresh or frozen raspberries, making it a colorful and nutritious addition to your breakfast or tea time.

Ingredients:

• 1 cup almond pulp (well-drained)
• 1 1/2 cups all-purpose flour or almond flour
• 1/2 cup coconut sugar or honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp almond extract
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/2 cup almond milk or regular milk
• 1 cup fresh or frozen raspberries
• 1/4 cup sliced almonds (for topping, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond pulp, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond extract, melted coconut oil, eggs, and almond milk.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the raspberries.
5. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle sliced almonds on top if desired.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp raspberry almond bread is a beautiful and delicious way to enjoy the flavors of summer. The tartness of the raspberries complements the nutty almond pulp, creating a moist and flavorful loaf that’s perfect for any occasion. Whether enjoyed plain or toasted with a bit of butter, this bread is sure to delight!

Note: More recipes​ are coming soon!