This Easy Cassava Bread recipe is a dense, super moist savory bread that is so easy, you will not believe it. Make it for breakfast, lunch, dinner, or a snack!
Get ready for the easiest bread you have ever made! This simple Cassava Bread recipe is a delicious, hearty, dense, and moist bread that you will fall in love with! It's a savory bread with a hint of sweet from honey. The entire batter comes together in a blender, is poured into a loaf pan and baked for 45 minutes. That's it!
The result is just a divine and satisfying bread, that's moist with a dense and hearty texture. And a bonus for many is that this is also a grain free, dairy free (it does contain eggs but no dairy), nut free and gluten free bread.
It could definitely be turned into a sweet bread too, so be sure to check out the variations section below.
This cassava flour bread recipe was inspired by the many different cakes and breads here in Brazil made with Mandioca, the Portuguese word for Cassava, also known as Yuca. Find out more about this ingredient and how it's used below!
Brazilian Recipes with Mandioca
Cassava flour, or Farina de Mandioca in Portuguese, comes from the Cassava root, also known as Yuca, which is a starchy plant that is gluten free. The cassava flour is made using the entire root, grating it, then drying it and grinding it into a flour. This is not to be confused with Tapioca flour or starch, which is made by turning the yuca root into a pulp and then separating the starches out to dry them into tapioca flour. Tapioca flour is sticky and chewy, so the perfect ingredient for Pão de Queijo! Cassava flour recipes include cakes, breads, and making the very popular Farofa!
Simple Ingredients and Substitutes
So simple, this recipes has only 6 ingredients!
- Eggs, large - You can use white or brown eggs in this recipe. This recipe uses a lot of eggs, so make sure that you have size large.
- Cassava Flour - Cassava flour is made from Yuca and is often used in the US for gluten free baking. I can find it everywhere here in Brazil, but in the US, if your local grocery store doesn't have it, you can order it online. I have not tested this recipe using another gluten free flour, such as almond flour or rice flour. But it should work. Please let me know if you try this.Vegetable oil - Any flavorless oil will work here. Avocado oil, sunflower oil, canola oil, or vegetable oil all work. You could use olive oil, though it will impart some of the olive oil flavor, which I personally love!
- Honey - I love the honey in this recipe because it's subtle and gives the bread just a hint of natural sweetness. You can substitute with equal amounts of agave syrup or 3 tablespoons of granulated sugar.
- Baking soda - Baking soda is the leavening agent in this recipe, helping the bread to rise when it bakes. You can substitute Baking powder, but you will need about three times the amount of baking powder as you would baking soda. Since this recipe calls for ½ teaspoon baking soda, increase the baking powder to 1 ½ teaspoons.
- Salt - The salt helps to bring out the flavor and add the savory element. Fine, coarse salt, or even sea salt will work.
See recipe card for quantities.
You can also use a large mixing bowl and a hand mixer or beat with a whisk by hand.
For the loaf pan, I used a standard loaf pan, about 9 inches by 5 inches.
Preheat oven to 350 F degrees.
Prepare a 9" loaf pan by greasing it with vegetable oil and then lining with parchment paper, so the bread can easily be removed.
In a medium to large size bowl mix together the dry ingredients: cassava flour, baking soda and salt.
To a blender add wet ingredients first (eggs, oil, honey) and then the flour mixture.
Blend on low speed for just 10-15 seconds until combined.
Scrape sides and bottom briefly to make sure none of the dry flour is left, then finish blending for a few more seconds.
Pour batter into the parchment lined loaf pan (note, it will be very wet and liquidy and that's normal).
Bake 45-55 minutes in preheated oven. At 45 minutes, insert a toothpick into the center of bread loaf. If it comes out clean, your bread is done. If it comes out wet, then put the bread back in for another 5 minutes and test again. The top of the bread should be a golden brown color when dont and the toothpick should come out dry.
Pull up on the edges of the parchment paper to remove the bread and let it cool on a cooling rack.
Slice and serve!
Variations for Cassava Bread
Because this bread is so dense, it's almost like a cake bread. So, there are many sweet variations that would be delicious! You can also add savory ingredients to bump of the flavor! The next time you make this, try these variations!
- Olive Bread - For a flavorful savory bread, add ½ cup of pitted chopped kalamata olives along with a teaspoon of garlic powder. These should be added AFTER blending the other ingredients and folded into the batter or sprinkled on top of the batter in the loaf pan before baking.
- Cinnamon Bread - For a delicious cinnamon breakfast bread, add 3 tablespoons of sugar plus 1-2 tablespoons of Cinnamon (depending on how intense you want the flavor) plus ⅛ teaspoon ground Nutmeg. These should be added to the blend and blended with the other ingredients.
- Maple and Brown Sugar - Try adding 2 tablespoons maple syrup and a tablespoon of brown sugar. YUM!
- Banana Bread - Add 2 bananas to the blender and blend with this other ingredients.
- Citrus Bread (Lime, Lemon, or Orange) - Add the juice from half of the fruit plus the zest into the blender to be blended with the other ingredients. I also love to pour a glaze of Sweetened Condensed Milk mixed with the zest over top.
First, you want to bring the Cassava bread to room temperature before covering it and storing it. If you cover the bread while hot or even warm, steam will make the bread soggy. You can let it cool in the pan or remove the bread and put on a wire rack. Once cooled, you can cover it or wrap it in plastic wrap and store it at room temperature for 1 day, but I do recommend storing it out the refrigerator for any longer than that. This banana bread will last for up to 5 days in the fridge.
Yes, you can freeze this baked Cassava bread. First, make sure to completely cool the loaf of bread before covering it. If you cover the bread while hot or even warm, steam will make the bread soggy. Once cooled, you can place the bread in an airtight container or plastic bag. Then freeze it for up to 9 months. To thaw it, place it in the refrigerator for 24 hours to thaw.
Many times, yes, you do need an acid, such as apple cider vinegar. But in this recipe, But in this recipe, you will see the bread rise just enough.
This bread is made with Cassava flour which comes from a root vegetable, not a grain or nut. Therefor, this recipe is grain free, dairy free (it does contain eggs but no dairy), nut free and gluten free. Please consult the rules and requirements for a Paleo diet and of course, always consult your medical professional for any food allergies or when changing your diet.
For breakfast, I love this bread toasted with a little butter and or jam on top. Peanut butter or almond butter are also delicious on top! Or how about avocado?? Yum!
Or turn the leftover bread into fresh toast! Simply soak it in egg, cook it in a cast iron skillet or frying pan and enjoy with cinnamon sugar or maple syrup!
To serve with a meal, It's delicious topped with a chicken salad or served on the side of green salad. It's also terrific with any soup or stew!
These are my favorite dishes to serve with Cassava Bread:
- 10 Large eggs
- 1-¼ cups Cassava Flour
- ¼ cup Vegetable oil
- ¼ cup Honey
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- Preheat oven to 350 F degrees. Prepare a 9" loaf pan by greasing it with vegetable oil and then lining with parchment paper, so the bread can easily be removed.
- In a medium to large size bowl mix together the cassava, baking soda and salt.
- To a blender add the wet ingredients first (eggs, oil, honey) and then the flour mixture. Blend on low speed for just 10-15 seconds until combined. Scrape sides and bottom briefly to make sure none of the dry flour is left, then finish blending for a few more seconds.
- Pour batter into the parchment lined loaf pan (note, it will be very wet and liquidy and that's normal). Bake uncovered 45-55 minutes on the center rack in preheated oven.
- At 45 minutes, insert a toothpick into the center of bread loaf. If it comes out clean, your bread is done. If it comes out wet, then put the bread back in for another 5 minutes and test again. Pull up on the edges of the parchment paper to remove the bread and let it cool. Slice and serve!