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!
Janel says
Can this be made w/any egg substitutes? Flax eggs, bananas, applesauce, etc… instead of the 2 eggs? I have an egg allergy. Thanks!
Elana says
Hi Janel, I don’t think that will work. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Kate says
We just absolutely love this bread- we make it all of the time. My son is not yet one year old (can’t eat honey yet) and I would like to try making a variation that he can have with my toddler and me. Would maple syrup work instead of honey?
Elana says
Kate, I haven’t tried that so not sure.
Dora says
Yes it works well with maple syrup. I have made this twice. Once with maple syrup.
Grier says
I make this recipe using agave syrup… Works really well-and far less grams of sugar for those who are diabetic.
Iman says
Thanks Elana
I love how easy & flexible this recipe is.
Elana says
Thanks Iman, so glad you love it :-)
Sara says
Elana,
First let me say that I love your website and cookbooks. They have been a wonderful inspiration and I have used your banana bread (yum!) and breakfast treat recipes with great success!
For some reason, I feel like I need to share this with you. Though I have tried to ignore it, foolishly, I have come to realize that this is what my body wants most. Paleo and digestive health focused foods such as this are what I should have been focusing on instead of hoping my being miserable would pass. I know I am not alone and I also know how silly it sounds. But the foods that we grow up with, cookies, maccoroni and cheese and candy feel hopelessly nostalgic. But now I feel that I am getting on the right path for me. I have been grain, sugar and dairy free for just under two weeks and am starting the W30 program on Monday. Before this two week period I had been steadily removing items from my diet in order to prepare. It’s been difficult but good! And difficult.
Ok so the reason I wanted to leave a comment initially is that I had experimented with this bread today. I added a medium finely shredded carrot, 1/4 cup unsweetened coconut, 1/4 cup Thompson raisins and the zest from a small tangerine. Yum! I wanted carrot cake but not a whole batch, so this was perfect and delicious.
Thank you again, I look forward to trying more and more of your recipes.
Take care,
Sara
Elana says
Hi Sara, thanks for your wonderful comment! I’m so glad to hear that you are listening to your body and doing what is best for you. I know from my own experience that this is not the easiest thing :-)
andi says
Sara, I love your additions! I didn’t have the tangerine zest but I love the body the carrots and coconut give to the bread. Thanks for posting them.
Melinda says
This is our favorite “breakfast cake.” My 5 year old son especially loves it and it keeps us going all morning.
Elana says
Melinda, thanks for your wonderful comment and glad you and your 5 year old loved it :-)
Lisa Carmichael says
Breakfast is a hard one for me but I’m definitely going to try out some of these ♥ Thanks for the recipes and in the information.
Suziluvv says
I used sunflower butter and it turned blue green! But Google informs me that sunflower seeds have chlorophyl in them and so when they’re heated, they will turn blue green, but will be safe to eat. Best part, my kids now refer to this as “Blue Bread” and that sounds a lot more fun than “healthful bread.” :) Thanks for an amazing recipe.
Elana says
Suzi, that is awesome! Love that they call this “Blue Bread.”
Melisa says
This has become my daily breakfast. It’s so much better than the MIMs I was having before. Moist and not gritty texture. I use only 1 T honey and 4 drops Stevia and that is plenty sweet for me. A double batch gets me through the whole week. When I am extra hungry, I top it with nut butter or cream cheese (not Paleo but I do eat dairy). If I am in the mood for a treat, I slice a banana on top, sprinkle with cinnamon, and drizzle a little cream on it and eat it with a spoon. Thanks so much for the recipe!
Elana says
Melisa, it’s so great to hear this has become your daily breakfast!
Tami says
Oh wow this bread is so amazing and moist. I halved the recipe because I didn’t have enough almond butter, used half the amount of maple syrup in place of the honey, and added blueberries after the batter was mixed. I think next time I might try adding shredded carrots or apples. I did end up having to bake it for about 20 minutes but it came out perfectly. Thanks Elana!
Elana says
Tami, thanks for letting us know this is perfect!
Monica K. says
I’ve made this several times, sometimes with almond butter, other times peanut butter. Favorite way is cutting way down on cinnamon and adding cocoa powder. I tell my son it’s cake, he absolutely loves it! I’m making it al least once a week now, so quick and easy, and I always have the ingredients on hand :)
Elana says
Monica, so great to hear your son absolutely loves this!