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Almond Wheat Bread

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast or Snack
Author: Hip Foodie Mom


  • 2 cups White Lily Wheat flour
  • 1 cup firmly packaged light brown sugar
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup almond milk
  • 2 eggs
  • 8 tablespoons 1 stick unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup sliced almonds


  • Preheat an oven to 350°F. Lightly grease a standard sized loaf pan and line with parchment paper.
  • Using a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, baking powder and salt. Using a separate medium sized mixing bowl, mix together the almond milk, eggs, butter and vanilla. Slowly add the almond milk mixture to the flour mixture and, using a rubber spatula, stir until just combined. Do not over mix. Add the sliced almonds and gently mix one more time.
  • Pour the batter into the prepared loaf pan and bake for 60 minutes, or until golden brown and a tester inserted comes out clean. Transfer to a wire rack and let cool for at least 10 to 15 minutes before slicing. Enjoy!