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!
IraBraceloff says
This is a great gluten free recipe!! The bread looks smooth!! Definitely gonna try and taste this.
Stuart Pierce says
I made a variation on this today. I followed your recipe, except that I added 1/2 C almond meal to it. It came out like a spice cake. I cooked it exactly 15 minutes, and it was moist and good and just sweet enough. I also used powdered stevia leaves, as I didn’t have the liquid.
Dee says
Wonderful! I’ve made this 3 times now, twice at home with my KitchenAid mixer and once at my Mom’s house with her hand mixer. It was delicious every time, though the batter was lighter and a bit easier to spread when using the KitchenAid. As suggested by others here, I whisked the eggs a bit (just to get some air in them) before adding them to the batter. The consensus at breakfast yesterday was that they should be called Cinnamon Breakfast Brownies from now on (though the texture is cake-like, not dense like a brownie — I think they just liked the sound of the two B’s together). The general feeling was that these are too tasty to be called bread. I’m thinking a few of these layered with some sort of frosting would make a spectacular birthday cake for my uncle, whose favorite is spice cake. I greased the pan with coconut oil and they pop out of the pan perfectly. The folks at Trader Joes’s tell me they sell out of their almond butter frequently, so I’m going to be sure to get some every time I’m there so as to always have it on hand for this recipe — it’s so simple and QUICK I want to be able to make it anytime the mood strikes. (Yesterday I served it with some sautéed apples and it was scrumptious!) Thank you for the wonderful recipe Elana!
Katie Hart says
I love love love your site and your recipes!
nicole says
I would love to see more muffin/bread recipes with coconut flour instead of almond flour. That would be fabulous for me and my family due to dietary issues. Love your new paleo book and haven’t had a recipe I haven’t liked from there or your website. I am so pleased to have found your website!
Blessings,
Nicole
Regina says
Do you refrigerate leftovers? Can you reheat?
Joezette Carroll says
Ok so, This particular recipe. I do not like stevia and I do not have Celtic Sea Slat….are there replacements for these?
Rachel says
I made this and it took like two minutes flat!!!
So delist!
I used 1Tbsp Agave in place of the honey and stevia and it tasted awesome.
I also sprinkled some blueberries and a bit of shredded unsweetened coconut on top before putting this in the oven.
Alison says
Hi Elana, thank you for the white frosting recipe. I like to experiment with traditional recipes too, and create healthy alternatives, however a substitute for white frosting had me stumped. I used honey as I had no agave syrup and it still worked out really well, just had a mildly caramel colour but the texture was great, and looked and tasted great on my pumpkin fruit cake!
Any ideas on how to make coconut milk icecream? I’ve tried a few recipes I have found
on sites, but with not much success. There is a company in Australia that makes a superb coconut milk icecream, but it is quite expensive and I would love to make my own.
Renee Redys says
I make this bread all the time and it is the best. A no-brainer for people who don’t want to worry about implications of eating grain flours and cane sugars. Love it!