So, the time has come. It’s been driving me crazyyy that I haven’t been able to make any sweet bread recipes because they always require bananas–and those go fast in my house!
It came to a point where I was just too impatient, so something had to change. That day, something magical came to be–this PALEO CINNAMON ALMOND BUTTER BREAD! I kept it simple, easy, and snackable for all hours of the day. I prefer it cold, but it’s delicious no matter what temperature you have it at!
1 cup almond butter
1/4 cup cinnamon
2 tbsp maple syrup (omit if you prefer a less sweet loaf)
1/2 tsp baking soda
In a large mixing bowl, use a hand mixer to whisk 4 eggs.
Slowly add in the almond butter, maple syrup, cinnamon and baking soda, and whisk until thick and evenly distributed.
Transfer the batter into a 9″ x 5″ baking dish lined with parchment paper, and bake at 350F for 20 minutes.
Remove from oven, and allow to cool before consuming.
Store it in the fridge and enjoy toasted or cold throughout the week. For long term storage, slice and store in the fridge (it thaws easily)!