This 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
This 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 9-inch x 5-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 | Kilojoules: 1392KJ | 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.
Can this pass as a pound cake?
Sure!
Hi
I had to come back to let everyone know that I made the bread and it came out sooooo good, moist and super delicious . I took my time and measure the dry ingredients on a scale.
Thank you for sharing your delicious recipes with us all.
BJ
Aww, thank you so much for taking a minute to come back and review this recipe.
Can I use dairy greek yogurt?
Sure, but if yours is very thick, thin out with almond milk until it nicely drop from a spoon, then measure.
Hi
I would like to use maple syrup. How much should I use? Can I use Ghee for oil?
Thank you in advance.
Hi
If you take a look at the picture you have above with all the ingredients you can see maple syrup as one of the ingredients that can be swapped.
Please see the picture of each ingredient that are in bowls
Ingredients and Substitutions
Thank you. I will for sure come back and give you an update after I make it.
This picture shows the ingredient I am using to bake the bread. As you can see, the bowl has a tiny amount of transparent liquid, which is almond extract. The name maple syrup is a typo, we will fix it, thanks for spotting it.
This recipe will be gummy and dense if you swap crystal sweetener for a liquid sweetener. I don’t recommend that. I have never baked with Ghee, but I suppose it can replace the oil in same amount, if measured melted.
Hi
I saw that you had maple syrup as a swap which is why I asked. A little confused.
There’s no note in this recipe page saying you can use maple syrup so I am wondering if you asked AI on a Facebook post? Because there’s no reference to maple syrup in my recipe. As a general rule, you can never swap a crystal sweetener for a liquid sweetener in egg-free baking.
Thank ☺️ you. Coconut sugar is fine right. I will be trying out your recipe the weekend.
Yes, coconut sugar is perfect to replace sugar. However, the color of the bread will be darker.
Do you have a gluten free version of this recipe?
Simply use my gluten-free conversion guide here.
I haven’t yet baked this bread. I have a package of almond paste in my pantry that I have been wondering what to do with. Would it be a good substitute for your homemade almond paste? It is wrapped tightly and doesn’t seem that it would be as soft as your homemade. Thanks so much. This looks so good.
I am pretty sure yes! Then the quantity you should use is hard to tell. Make sure you don’t over use the paste, or it won’t bake through nicely.
Carine, this is the best recipe I’ve tried!
sounds great but what’s the size of the tin?
It’s written in the recipe card above, a 9×5 inches loaf pan.
amazing!
can we use allulose instead of sugar? thanks
Allulose doesn’t melt and firm up like sugar. Your bread might fall apart. To reply to your next question about wholewheat, it should work but expect a dryer texture and also don’t forget to add the baking powder by cup of flour as this recipe calls for self-rising flour and the baking powder is already incorporated.