Almond Butter and Jam Bread

bread flour cinnamon egg olive oil vanilla extract butter brown sugar buttermilk jam fig almond sugar healthyish

Sarah Jampel

Makes one 9x5" loaf

Source

Ingredients

Unsalted butter (for pan)

1 cup (120 g) all-purpose flour

¾ cup (77 g) rye flour

1½ tsp. baking powder

1 tsp. ground cinnamon

1¼ tsp. kosher salt, plus more

4 large eggs

½ cup extra-virgin olive oil

1 tsp. vanilla extract

½ cup almond butter

¾ cup (150 g) (packed) light brown sugar

¾ cup buttermilk (or scant ¾ cup milk or oat milk plus 1 Tbsp. apple cider vinegar)

½ cup smooth fig jam, divided

⅓ cup sliced almonds

2 tsp. raw sugar

Method

Preheat oven to 350°. Butter a 9x5x3" loaf pan. Line pan with parchment, then butter parchment.

Whisk all-purpose flour, rye flour, baking powder, cinnamon, and 1¼ tsp. salt in a medium bowl.

Whisk egg yolks, oil, and vanilla in a large bowl. Add almond butter and whisk until smooth. Add brown sugar and buttermilk and whisk until smooth. Sift dry ingredients into egg yolk mixture, then fold gently to combine.

Whisk egg whites in another medium bowl until frothy, about 2 minutes. Fold into batter until incorporated.

Pour half of batter into pan. Dollop half of jam over. Using a small offset spatula or butter knife, swirl into batter. Pour in remaining batter. Dollop remaining jam over and swirl again.

Mix almonds, raw sugar, and a pinch of salt in a small bowl. Sprinkle evenly over batter.

Bake bread until risen, almonds are toasted, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cool 5 minutes, then remove loaf from pan and let cool completely, at least 1 hour.

Do Ahead: Bread can be made 4 days ahead. Wrap tightly in plastic and store at room temperature.