Bread Machine Almond-Chocolate Chip Bread

Gluten Free
Low Fod Map
Health score
2%
Bread Machine Almond-Chocolate Chip Bread
220 min.
12
159kcal

Suggestions


Indulge in the delightful flavors of our Bread Machine Almond-Chocolate Chip Bread, a perfect treat for those who crave a sweet yet wholesome side dish. This gluten-free and low FODMAP recipe is designed to cater to various dietary needs without compromising on taste. Imagine the aroma of freshly baked bread wafting through your kitchen, enticing everyone to gather around the table.

With a rich combination of sliced almonds and semisweet chocolate chips, each slice offers a satisfying crunch and a hint of sweetness that will leave you wanting more. The use of a bread machine makes this recipe incredibly easy, allowing you to enjoy homemade bread without the hassle of traditional baking methods. Simply measure your ingredients, set your machine, and let it work its magic while you go about your day.

This bread is not only delicious but also nutritious, with a balanced caloric breakdown that makes it a guilt-free addition to your meals. Whether served as a side dish at dinner or enjoyed as a snack throughout the day, this Almond-Chocolate Chip Bread is sure to impress family and friends alike. So, gather your ingredients and get ready to experience the joy of baking with this simple yet scrumptious recipe!

Ingredients

  • 1.5 teaspoons yeast dry quick
  • 0.3 cup almonds sliced
  • tablespoons butter softened
  • tablespoon powdered milk dry
  • 0.8 teaspoon salt 
  • 0.8 cup semi chocolate chips 
  • tablespoons sugar 
  • 0.5 teaspoon vanilla 
  • cup water 
  • cups yukon gold potatoes for flour

Equipment

  • frying pan
  • wire rack
  • bread machine

Directions

  1. Measure carefully, placing all ingredients except almonds in bread machine pan in the order recommended by the manufacturer.
  2. Add almonds at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
  3. Select Sweet or Basic/White cycle. Use Medium or Light crust color.
  4. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts

Calories159kcal
Protein6.86%
Fat43.06%
Carbs50.08%

Properties

Glycemic Index
17.4
Glycemic Load
9.79
Inflammation Score
-3
Nutrition Score
6.0791304396546%

Flavonoids

Cyanidin
0.06mg
Catechin
0.03mg
Epigallocatechin
0.07mg
Epicatechin
0.02mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.07mg
Kaempferol
0.48mg
Quercetin
0.42mg

Nutrients percent of daily need

Calories:158.65kcal
7.93%
Fat:7.72g
11.88%
Saturated Fat:3.09g
19.31%
Carbohydrates:20.21g
6.74%
Net Carbohydrates:17.59g
6.4%
Sugar:7.96g
8.84%
Cholesterol:1.28mg
0.43%
Sodium:175.59mg
7.63%
Alcohol:0.06g
100%
Alcohol %:0.07%
100%
Caffeine:9.68mg
3.22%
Protein:2.77g
5.54%
Manganese:0.3mg
15.01%
Vitamin C:11.71mg
14.2%
Copper:0.24mg
11.82%
Fiber:2.63g
10.5%
Magnesium:41.34mg
10.33%
Potassium:344.87mg
9.85%
Vitamin B6:0.19mg
9.49%
Phosphorus:83.13mg
8.31%
Iron:1.28mg
7.12%
Vitamin B1:0.1mg
6.73%
Vitamin E:0.8mg
5.35%
Folate:19.94µg
4.99%
Vitamin B3:0.97mg
4.86%
Vitamin B2:0.08mg
4.6%
Zinc:0.6mg
4.03%
Vitamin B5:0.29mg
2.9%
Calcium:28.19mg
2.82%
Selenium:1.38µg
1.97%
Vitamin A:96.13IU
1.92%
Vitamin K:1.95µg
1.86%