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!
Brandy says
Yay! I think I’ve successfully adapted this recipe to use almond pulp leftover from almond milk in place of the almond butter!
I have made this recipe as written a few times and have really enjoyed it, so the recipe came to mind recently while trying to figure out a way to make muffins out of my leftover almond pulp. I used this recipe, but replaced the almond butter with 1/2 cup of packed almond pulp and added 2 Tbsp of almond oil. I imagine that any cooking oil would work. I also used maple syrup instead of honey hoping the more watery substance would also make up for the lack of viscosity in the almond pulp. I spooned it into muffin cups and baked for 20-25 minutes (I don’t remember exactly!). They came out light and fluffy. I think I’ll keep experimenting and try with blueberries in it next time. Thanks for the original recipe and the inspiration!
Elana says
Brandy, you’re welcome!
dawn says
I use sunbutter with these and it works great. I blend it in the vitamix as the sunbutter tends to be thicker in consistency.I also put them in cupcake tins for easy packing in lunches.
Elana says
Thanks Dawn!
Kylie says
I have made this twice now using a bread loaf pan and it has turned out great! Super simple and delicious for snacks/breakfasts.
Steph says
Did you modify baking time?
Dee says
Two firsts for me: I made my own blanched almond butter (bought the almonds from the store) for this recipe and baked a batch. It was delicious! Thanks, Elana! I’m looking forward to trying out more recipes with a low glycemic index as well as gluten free. I would love it if you would add a cooking category called anti-inflammatory and matching recipes.
Elana says
Dee, I think you might enjoy my Keto Diets page which is full of anti-inflammatory recipes:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Sera says
ADORE this recipe! But I use freshly ground almond butter from Whole Foods, so it’s crunchy not creamy–and it works wonders for the texture of the bread. A must.
Elana says
Sera, so glad to hear you adore this recipe!
Deborah says
These were seriously delicious. Elana, I love your recipes.
Elana says
Thanks Deborah!
Beth says
I just made this and it’s great! My husband likes it too, which is a good thing! So easy and simple ingredients to boot! I left out the stevia. I’m not really a fan of it, and it was plenty sweet to me with just the honey. Thanks for the great recipes!
Elana says
You’re welcome Beth!
Lisa says
I saw this recipe on your Facebook page today and made it right away after I saw the video. It is absolutely delicious and a hit with my picky twin boys and my husband!! Thanks for sharing!!
Elana says
You’re welcome Lisa!
Shelly says
Has anyone else had problems with it falling flat? The bread looked done after 12 min or so and it looked nice and fluffy. However, after 30 seconds it fell flat. I tastes ok, just seems denser than picture. Did I take it out too early maybe?
Ruthie says
I think you may have taken it out too early. The baking soda was helping it rise but the crumb hadn’t set yet it sounds like, probably why it deflated. I’ve made this mistake a few times myself!
AnneB says
I’ve had this recipe pinned for the better part of a year now & have no clue why I had not tried it yet. Kids picked out Bare Barney Butter (almond) to use instead of our usual SunButter (peanut allergy) so no frets on green bread here! I do not use stevia and followed everything to a T. Took a bit longer to cook since I was using a 7″ round pan instead. I had to sneak a sliver before the kids hack into it tomorrow morning. A.M.A.Z.I.N.G.
Elana – You just never fail me with your recipes. Thanks for doing what you do!
Elana says
Anne, loved hearing that this was A.M.A.Z.I.N.G. !!!