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Quick Bread {Paleo, GF, DF, Coconut Free}


Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 4 eggs room temp
  • 2 tbsp avocado oil
  • 1/4 cup cashew or almond milk
  • 1 3/4 cup blanched almond flour
  • 1/3 cup tapioca starch
  • 1/2 + 1/4 tsp baking soda
  • 1 1/4 tsp cream of tartar
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees and prepare loaf pan by lining with parchment paper.

  2. In mixing bowl, beat eggs, oil, milk.  In a separate bowl, whisk together dry ingredients until well combined.  On low speed, add dry ingredients to mixing bowl and mix until combined or smooth.

  3. Pour into prepared loaf pan and bake for 40-45 minutes, until top is golden brown and center is firm.

  4. Remove from oven and let cool in loaf pan for at least 15 minutes before transferring to wire rack to cool completely.

Recipe Notes

Use bread knife to cut. I have had good luck freezing this bread, sliced. I place parchment paper between the slices and store loaf in a gallon size ziplock bag. Parchment makes it is easy to pull a piece out as needed, and keeps the bread from touching the plastic.