almond butter and jam rye bread-bread on the board and one slice on a plate

Almond butter and Jam Rye Bread

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x
  • Category: Breakfast, Bread
  • Method: Baking
  • Cuisine: International


Almond Butter and Jam Rye Bread, nutty, mildly sweet and slightly salty with a lovely crumb and a delightfully crunchy topping, this bread is a very nutritious and delicious way to start your day or just what you need for your afternoon break. Have a cup of tea or coffee on the side and you’re set for a most enjoyable time!

Recipe adapted from bon appétit.


For the bread:

  • 1 cup (120 g) organic soft white whole wheat flour
  • ¾ cup (77 g) organic rye flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 4 large organic eggs, free-range, divided
  • ½ cup extra-virgin olive oil
  • 1 tsp pure vanilla extract
  • ½ cup almond butter
  • ¾ cup (150 g) brown sugar
  • ¾ cup buttermilk
  • ½ cup jam, divided (better a smooth jam with some chunks, we used our Sour cherry Jam)

For the topping:

  • ⅓ cup sliced almonds
  • 2 tsp raw coconut sugar
  • pinch of salt


  1. Preheat oven to 350° F (180° C). Butter a 9x5x3″ loaf pan. Line pan with parchment paper, then lightly butter parchment.
  2. In a medium bowl, whisk whole wheat flour, rye flour, baking powder, cinnamon, and salt.
  3. In the bowl of a stand mixer, beat egg yolks, oil, and vanilla
  4. Add almond butter and mix on low/medium until smooth.
  5. Add brown sugar and buttermilk and mix on low until smooth.
  6. Add dry ingredients into egg yolk mixture, then use a spatula to fold gently to combine.
  7. In a medium bowl, using a hand-held mixer, whisk egg whites until foamy, about 2 minutes. Fold gently into the batter until thoroughly incorporated.
  8. Pour half of the batter into the prepared loaf pan. Dollop half of the jam over. Using a wooden skewer or butter knife, swirl into batter.
  9. Pour the remaining batter on top. Dollop the rest of the jam over and swirl again.
  10. In a small bowl, mix almonds, raw sugar, and a pinch of salt. Sprinkle evenly on top of the loaf.
  11. Bake in the preheated oven for about 50-55 minutes or until bread is well risen, almonds look toasted, and a cake tester inserted into the center comes out clean.
  12. Transfer the pan to a rack and let cool 5 minutes in the pan, then remove loaf from pan and let cool completely at least 1 hour.


The bread lasts 3-4 days. Wrap tightly in plastic and store at room temperature. It can also be frozen, wrapped tightly in plastic and put into a freezer bag.

It is great as is or slathered with butter and jam for a nutritious breakfast.

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