Nutty Bread

Nutty Bread is a hearty, gluten-free-bread recipe packed full of nuts and seeds. It reminds me of one of my favorite breads that I used to eat often before going gluten-free in 1998, called muesli bread. Though this bread does not contain the high-glycemic dried fruit that a muesli bread would have in it.

We like to toast gluten-free Nutty Bread for breakfast, and serve it with my Homemade Goat Cheese and scrambled eggs. This gluten-free bread also works well along with a big salad at lunch. For a quick and easy dinner, it makes a great base for a sandwich stuffed with organic turkey, avocado, romaine, tomatoes, and mustard.

Nutty Bread

Ingredients
Serves:
1loaf
Print Recipe
Instructions
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
  2. In a large bowl, blend eggs for 3 minutes until frothy
  3. Stir vinegar into eggs
  4. Mix dry ingredients into wet, then add nuts and seeds
  5. Transfer batter into a well greased 7.5 x 3.5 inch magic line loaf pan
  6. Bake at 350°F for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
  7. Cool and serve
My husband and I really enjoy this for breakfast. I love this site and am very grateful for it.

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

If you're like us, you absolutely love the paleo diet, but may want to have an occasional slice of bread as not to feel deprived. That's why I'm sharing some easy paleo bread recipes for you to enjoy!

Comments

173 responses to “Nutty Bread”

  1. Hi Elana,

    Thanks for this recipe–it comes highly recommended by friends. I’m wondering if you know the carb count?

    Thanks in advance,
    Theodore

  2. this looks amazing. i am wondering if you have ever tried it vegan. without eggs. i use flax eggs as a replacement for eggs generally but sometimes they don’t cook through. just wondering.
    thanks!

  3. My husband and I really enjoy this for breakfast with coffee or tea. I added a few golden raisins to give it a touch of sweetness. A really lovely bread that is healthy and filling. I used a standard size bread pan and it turned out fine. I love this site and am very grateful for it.

    • Anna, thanks for your wonderful comment and for letting me know that you and your husband enjoy this bread!

  4. The ingredients lists 4 large eggs. The instructions lists 3.
    Please let me know which is correct or maybe I missed a piece of the recipe?
    Thank you.

    • Joyce, thanks for your comment! The instructions state: “In a larger bowl, blend eggs for 3 minutes until frothy”

      • I can see this one states 4 but the one that printed states 4 in ingredients and 3 in instructions. The good news is I used 4 and I really like it. Thank you

        • Joyce, thanks for your feedback, I just printed out this recipe and it is the same as the one on the website stating: “blend eggs for 3 minutes until frothy” I’m glad to hear that you enjoyed the recipe!

  5. I just made this bread for the third time and I’m really enjoying it! I’ve been making your recipes for a few years now as we’ve been gluten and soy free, but I recently began cutting out grains for myself and decided to try this nutty bread. I use a mix of nuts and seeds with a bit of raisins equal to the amount you call for and add some cinnamon and about a tablespoon of honey or maple syrup to enhance the flavor. Per other commenters, I also add a couple of tablespoons of olive oil to avoid drying out. The consistency is dense, but very flavorful and filling. Its gotten me through a bunch of breakfasts and snacks when I’m craving grain-based foods! Bonus is that my 10 year old likes it as well. I’m going to try a version without flax over Passover, too. Thanks for all the great recipes!

  6. This looks delish! My boyfriend is allergic to almonds and hazelnuts though. Is there another nut flour that I could substitute?

  7. I made this bread and it was delicious. However, it was a little dry. What can I do to make a more moist bread?

  8. Hi Elana!

    Just curious, what sort of oven are you using? It took an hour for my bread to finish at the temperature you have listed. It also didn’t brown as much as the one in your photo.

    • Hi Quentin, thanks for your comment. I use a Wolf oven, but all ovens are slightly different, and in my oven making the same recipe on different days can require a longer or shorter baking time depending on the weather and humidity.

  9. Hi all, I just made this and find it quite dense… has anyone wondered if there should be some coconut oil added, or recipe is spot on?

    appreciate responses…

    • Hi Nataline, thanks for your comment. This is a very dense bread, I make this recipe often and the ingredients listed are correct :-)

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Recipes » Breads » Nutty Bread