This Paleo Breakfast Bread recipe is the perfect gluten-free treat for brunch. It also makes a fantastic quick breakfast on a busy weekday morning. Made with 7 ingredients, and an almond butter base, this flourless paleo bread can be whipped up in minutes!
I made this easy paleo bread recipe on camera for FOX31. I was so happy to talk about the Paleo Diet on TV. It seems that this way of healthy eating is gaining mainstream awareness. That’s why in addition to sharing this paleo bread recipe with you, I’m giving you this link to my Paleo Diet Recipes page. I hope this incredible collection of paleo recipes will help those of you starting off on this real food journey back to health.
The main ingredient in this Paleo Breakfast Bread recipe is almond butter, which you will find works very well as the base for this delicious bread. Yes, this is one of those incredible paleo recipes that does not require almond flour.
Paleo Breakfast Bread
Ingredients
- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- ¼ teaspoon vanilla stevia
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in eggs, honey, and stevia
- Add salt, baking soda, and cinnamon
- Mix well with hand blender until all ingredients are combined
- Transfer batter into a well greased 8 x 8 inch baking dish
- Bake at 325°F for 12-15 minutes
- Serve
To store this healthy gluten-free bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Paleo Breakfast Bread is lightly sweetened and has the perfect texture. It’s amazing topped with berries and my Paleo Coconut Whipped Cream recipe, or served alongside scrambled eggs. Many of my readers have requested breakfast recipes and easy bread recipes (or quick breads), that are grain-free and paleo, and the simplicity of this bread makes it one of my all time favorites!
Here are some of my other healthy gluten-free breakfast recipes for you to enjoy!
Mel says
This bread is ABSOLUTELY AMAZING! A beautiful cake-like texture, and totally hits the spot in the morning. I’ve made it three times now: first, as written (yum!); second, halving the honey and doubling the stevia (didn’t even notice – still delish); and third, adding some orange zest and cardamom (double yum!). I still can’t get over the fact that a nut-butter based bread can be so amazing. I really can have my “cake” and eat it too!
Susan says
Makes the best donuts ever!!!! I just tried these for the first time as I am new to Paleo. The texture and flavor are amazing. I wanted my kids to try them without telling them it was something healthy so I cooked the second (and third) batches in a donut maker. I have tried many regular donut recipes and all have failed miserably in taste and texture. I have 5 boys and they each had 5 donuts this morning and thought they were the best ever. I didn’t and probably won’t tell them they are also the healthiest ever! Since they are not fried, I have no reservations about serving donuts to my kids now! Working on a good glaze for the donuts now. Any suggestions, anyone?
Kristi says
We love all of your recipes that we have tried! This looks wonderful and I will definitely make it.
I would love to see some paleo/grain free recipes not using eggs. I have an egg, dairy and gluten intolerance so many of your recipes are almost perfect for me!
Thank you!
Gwen says
I make my own almond flour, just throw almonds in my food processor. It works perfect everytime in every one of the recipes I’ve tried here, and there are many.
leana alba says
EVERYTHING i see via this site and FaceBook looks yummy and is a keeper. Thank you so much for all your effort. Now if you could just help me learn to actually ‘like’ cooking. LOL
Kay says
This has become a staple in our house!! Thank you for this yummy recipe, Elana!! Really appreciate your generosity in sharing these recipes on your website!
Today I subbed the cinnamon powder with cocoa powder and added a tbsp of coconut oil – Mmmmm…. divine!!! Mine bakes in 10-11 mins, I spread it out on a baking tray.
Lydia says
I’ll bet your cocoa powder variation would work great with my hazelnut-butter variation (see my comment below), which was too overpowering by itself but might be great with a chocolaty version.
Sam Roller says
Super yummy! I added dark chocolate chunks. The only issue was that mu bread was very flat and thin, I was kind of hoping for more fluffy bread. Would definitely make again though!
Tanya Winter says
Would love a sticky date pudding recipe!! I love your website so much
Melanie says
OMG!! I just made this..it is SOOOOO Yummy!! Thank you so much for sharing these wonderful recipes! :)
Sandra says
Hoorah! This turned out flawlessly! The first time I made it, it fell flat. Uniformly flat, but I still ate the whole thing, I couldn’t help it, it was like airy delightful cake. This time, I did what another reviewer advised and really whipped the eggs first, it is cooling in the pan and didn’t fall, and smells so good. I am going to put chopped nuts in next time!