Almond Bread with Whipped Honey and Raspberries

Instructions

• Preheat the oven to 350°F and line a loaf pan (banana bread size) with parchment paper.
• In a large bowl, whisk together 2 eggs, ¾ cup almond butter, and ½ cup olive oil until smooth and creamy.
• Add ¾ cup Greek yogurt, 1 cup sugar, ½ cup milk, 1 tsp almond extract, and 1 tsp vanilla extract. Mix well.
• In a separate bowl, combine 1 ½ cups flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt.
• Gently fold the dry ingredients into the wet ingredients until just combined—don’t overmix.
• Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool completely before removing it from the pan.
• To prepare the whipped honey, use an electric mixer to whip ½ cup honey for about 2 minutes until it becomes pale and creamy. Fold in 2 tbsp room-temperature butter.
• When ready to serve, brush the top of the bread with the whipped honey and garnish with fresh raspberries. Slice and store in an airtight container in the fridge for up to 5 days, or freeze slices for up to 3 months.