Almond Croissant Bread

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/ or scan the QR code here ➡️

Prep Time15

Cook Time1 5

Total Time1 20

Servings: slices

Calories: 332.6kcal

Author: Carine Claudepierre

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

To decorate

⅓ cup Sliced Almonds

US Customary - Metric

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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition