These Almond Croissant Bread is a delicious egg-free and dairy-free bread made with just a few ingredients and loaded with all the flavors you like from classic almond croissants.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Almond Croissant Bread
These Almond Croissant Bread is a delicious egg-free and dairy-free bread made with just a few ingredients and loaded with all the flavors you like from classic almond croissants.
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Servings: 12 slices
Calories: 332.6 kcal
Ingredients
- 1 ¾ cups Self-Rising Flour - (note 1)
- ¾ cup Almond Flour - (note 2)
- ½ cup Mild-Flavor Olive Oil - (note 3)
- ¾ cup Unsweetened Vanilla Almond Milk - (note 4)
- ¼ cup Dairy-Free Yogurt - (note 5)
- 1 cup Unrefined Cane Sugar - (note 6)
- 1 teaspoon Almond Extract - (note 7)
Marzipan
- ½ cup Almond Flour
- ¼ cup Mild-Flavor Olive Oil
- ¼ cup Unrefined Cane Sugar
- 1 teaspoon Almond Extract
To decorate
- ⅓ cup Sliced Almonds
Instructions
- Preheat the oven to 350°F (180°C). Line a 6-inch loaf pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
- In a mixing bowl, add self-rising flour, almond flour, sugar, and whisk to combine.
- Whisk in oil, yogurt, almond milk, and almond extract.
- Whisk to form a smooth batter with no lumps.
- Pour the batter into the prepared loaf pan. Set aside.
- In another shallow bowl, prepare the topping. Stir almond flour, sugar, oil, and almond extract until it looks like a dry crumbly paste.
- Drop dollops of the topping on top of the bread, and press them with the back of a spoon to stick to the bread batter. Swirl the batter a few times using the tip of a knife or a spoon. Make sure there are no voids in your batter after this step. If you do see some, use a spoon to press and smooth the top so the batter is compact in the pan.
- Sprinkle sliced almond on top.
- Bake the bread on the center rack of your oven at 350°F (180°C) for 65-75 minutes. Make sure you foil the top of the pan after 40 minutes to prevent the top from darkening too fast. Check baking time often, from 60 minutes. Insert a toothpick in the center of the bread; it should come out clean or with a tiny bit of the topping on the toothpick.
- Cool down for 10 minutes in the pan, then for 3 hours at room temperature on a cooling rack, or overnight. Don't cut the bread before it has reached room temperature, or it will be crumbly and fragile.
- Dust icing sugar on top of the bread just before slicing if desired.
Notes
Note 1: To make your batch of self-rising flour, whisk 2 1/2 teaspoons of baking powder in 1 3/4 cups of all-purpose flour. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
Note 2: Or almond meal, but the bread will be darker in color, dryer, and a bit gritty. I highly recommend ultra-fine almond flour for the best taste.
Note 3: You can use any oil with a light flavor.
Note 4: Any dairy-free milk works in this recipe, like oat milk or soy milk.
Note 5: Or more plant-based milk.
Note 6: Any granulated sweetener works for this recipe, including coconut sugar, but the bread batter will be darker.
Note 7: This is the key ingredient that adds the almond croissant flavor, do not skip!
Storage: Store the bread in the fridge in an airtight cake box for up to 4 days. Freeze up to 1 month in airtight Ziploc bags. Thaw the day before at room temperature.
Nutrition
Serving: 1slice | Calories: 332.6kcal | Carbohydrates: 32.6g | Protein: 5.4g | Fat: 21.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10.8g | Trans Fat: 0.001g | Sodium: 47.8mg | Potassium: 38.2mg | Fiber: 2.1g | Sugar: 13.8g | Vitamin A: 0.4IU | Vitamin C: 0.6mg | Vitamin D: 0.1µg | Calcium: 59.4mg | Iron: 0.8mg | Magnesium: 11.5mg | Phosphorus: 30mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Self-Rising Flour – This provides the structure and the lift needed for the bread to rise. You can also make your own by mixing all-purpose flour with baking powder.
- Almond Flour – It adds a rich, nutty flavor and a moist, tender crumb that mimics a croissant filling. You can use almond meal instead, though the texture will be a bit more rustic.
- Mild-Flavor Olive Oil – This ingredient brings moisture and richness without a heavy olive taste. Avocado oil or melted coconut oil are also great choices.
- Unsweetened Vanilla Almond Milk – It adds the liquid base and a subtle hint of vanilla. Soy milk, oat milk, or cashew milk work perfectly here too.
- Dairy-Free Yogurt – This helps create a soft, tender texture and adds a touch of moisture. If you don’t have any, extra plant-based milk or even unsweetened applesauce are fine.
- Unrefined Sugar – This sweetens the loaf and helps the top caramelize. Coconut sugar or any granulated sweetener will also work.
- Almond Extract – It gives the bread that iconic, fragrant marzipan flavor that defines an almond croissant.
- Sliced Almonds – These add a lovely crunch and a professional look to the finished loaf
How to Make Almond Croissant Bread (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect sweet bread.
- Monitor Baking Progress – I suggest checking the bread with a toothpick starting at the 60-minute mark, as this thick loaf often needs a full 70 minutes to bake through.
- Prevent Over-Browning – I recommend covering the pan with foil after 40 minutes to keep the top from getting too dark while the center finishes cooking.
- Fill Air Gaps – When I swirl the topping into the batter, I use the back of a spoon to smooth the top and ensure the batter fills any voids so the loaf stays compact.
- Practice Patience – I always let the bread cool completely before slicing, as cutting it while warm makes it too fragile and crumbly to handle.
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