Homemade Paleo Bread

Name: Homemade Paleo Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Paleo
Ingredients: 1 1/2 cups almond flour (about 144 g); 1/2 cup coconut flour (about 56 g); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 6 large eggs; 1/4 cup olive oil or melted coconut oil (about 4 tbsp / 54 g); 1 tablespoon honey or maple syrup (optional); 1/4 cup seeds (chia, sunflower, or pumpkin seeds – optional)

There’s something deeply comforting about the warm scent of nutty almond and toasted coconut filling your kitchen as a loaf pulls golden from the oven — a smell that promises tender, slightly dense crumb and a satisfying, sliceable texture. This Homemade Paleo Bread delivers that moment: the faint sweetness of honey (if you use it), a delicate crumb that isn’t dry, and a toasty crust that resists the butter just long enough to make the first bite ceremonious.

Make this loaf for cozy weekend breakfasts with coffee, toasting into open-faced sandwiches for lunch, or as a gluten- and grain-free option at brunch gatherings. If you love classic sandwich structure but need paleo-friendly ingredients, this bread will become a dependable kitchen staple — and if you want another quick-sweet loaf to pair with it, try this variation inspired by classic comfort baking: Amish apple fritter bread (a spiced quick-bread twist).

At a Glance

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Servings: About 10 slices (1 loaf)
Difficulty Level: Easy — beginner-friendly with a few texture notes to watch

Nutrition Highlights

Nutrition per serving (1 slice, recipe yields ~10 slices). Values are estimates calculated from USDA FoodData Central ingredient nutrient profiles and rounded for clarity. If you omit honey or add seeds, values will change slightly.

Calories: ~204 kcal
Protein: ~7.9 g
Carbohydrates: ~8.1 g (of which sugars ~1.7 g without honey; ~3.4 g with 1 tbsp honey)
Fiber: ~3.7 g
Fat: ~16.2 g (predominantly monounsaturated and polyunsaturated from almond flour and olive oil)

Notes: These figures assume the recipe as written (1 tbsp honey included) divided into 10 slices. Almond and coconut flours are nutrient-dense but different from grain flours — the higher fat and fiber content contributes to lower net carbs and greater satiety compared with wheat-based bread (USDA FoodData Central; see general dietary guidance from Mayo Clinic for interpreting macronutrients).

Why You’ll Love It

Flavor and texture: The loaf carries a toasted, nutty aroma from almond flour with a light coconut undertone, and a moist, slightly crumbly but sliceable interior that holds spreads and sandwich fillings.
Health benefits: Grain-free and gluten-free, this bread is lower in total carbohydrates than traditional wheat loaves while offering fiber, healthy fats, and protein from eggs and nut flours.
Practicality: It comes together quickly — no yeast proofing needed — and bakes into a versatile loaf you can toast, sandwich, or snack on.
Comfort & gathering: It’s perfect for allergy-conscious brunches or as an everyday replacement for store-bought gluten-free breads that can be thin or overly dense.

Step-by-Step Instructions

Ingredients

1 1/2 cups almond flour (about 144 g)
1/2 cup coconut flour (about 56 g)
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large eggs
1/4 cup olive oil or melted coconut oil (about 4 tbsp / 54 g)
1 tablespoon honey or maple syrup (optional — omitting keeps it lower-carb)
1/4 cup seeds (chia, sunflower, or pumpkin seeds — optional)

Optional ingredients & substitutions

Replace olive oil with melted coconut oil for a slightly sweeter, more tropical note.
Use 1 tbsp ground flax + 1 tbsp water (per egg) to make a vegan-friendly base — note that texture and rise will differ significantly and eggs are central to this recipe’s structure.
Add 1 tsp apple cider vinegar for a slightly finer crumb and better rise.
For nut-free variation, try a store-bought sunflower seed flour blend and adjust liquids (this will change nutrition and texture).

Directions

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large bowl, mix almond flour, coconut flour, baking soda, and salt.
In another bowl, whisk together the eggs, oil, and honey/maple syrup if using.
Combine the wet ingredients with the dry ingredients and mix until well incorporated.
If using, fold in the seeds.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35–40 minutes or until the bread is golden brown and a toothpick inserted comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Practical tips while making it

Avoid overmixing after combining wet and dry ingredients — almond flour can become gummy if overworked. Stir until uniform.
Coconut flour absorbs a lot of liquid; letting the batter rest 3–5 minutes before baking helps it hydrate and yields a better crumb.
If the top browns too quickly, tent with foil for the final 10 minutes.
Use a toothpick or cake tester in the center — if it comes out with wet batter, continue baking in 3–5 minute increments.

Ways to Enjoy

Toasted and spread with grass-fed butter or ghee for a classic, simple pleasure.
Layer with avocado, smoked salmon, or turkey for a sturdy paleo sandwich.
Lightly toasted and topped with nut butter and sliced banana or berries for a quick breakfast.
Serve with soups or stews in colder months — it soaks up broths without falling apart.
Make croutons: cube, toss in oil and herbs, and bake until crisp for grain-free salad crunch. For a sweeter brunch pairing, consider pairing this loaf with a cinnamon-spiced quick bread like this Amish apple fritter bread adaptation.

Keeping it Fresh

Room temperature: Store wrapped tightly in plastic wrap or an airtight container for up to 2 days. Keep in a cool, dry place.
Refrigeration: For best texture and safety, refrigerate wrapped or in an airtight container for up to 7 days. Refrigeration helps extend shelf life because of the higher fat content.
Freezer: Slice and wrap individual portions or the whole loaf in double layers (plastic wrap + foil or an airtight freezer bag) and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature; re-toast before serving for best texture.

Chef’s Advice

Almond flour quality matters: blanched superfine almond flour gives a smoother crumb than coarser grind. If you grind your own, pulse briefly — don’t overprocess into almond butter.
Balance moisture: if your batter seems extremely wet (depends on egg sizes), add up to 1 tablespoon extra coconut flour. If it looks too dry and stiff, add a splash (1–2 tbsp) of water or an extra egg.
Don’t skip weighing ingredients for consistency — nut and coconut flours vary by brand and scoop method. Use grams if possible.
Let the loaf cool fully before slicing for cleaner slices and a better crumb structure; slicing warm can cause crumbling.

Creative Twists

Savory herb & garlic: Add 1–2 tsp dried herbs (rosemary, thyme, or Italian seasoning) and 1/2 tsp garlic powder, omit honey. Fold in 2 tbsp chopped fresh herbs before baking.
Seed-crusted loaf: Brush top with a little oil and press a mix of sesame, pumpkin, and sunflower seeds into the crust for extra crunch and nutrition.
Sweet cinnamon-vanilla: Add 1 tsp vanilla extract and 1–2 tsp ground cinnamon; fold in 1/4 cup chopped nuts and omit seeds for a sweeter breakfast loaf.
Lower-fat option: Replace half the olive oil with unsweetened applesauce (works best if you’re ok with a slightly denser crumb).

Recipe Q&A

Q: Can I make this recipe vegan?
A: Not easily — eggs are the main binder and leavening here. You can experiment with flax or chia “eggs” (1 tbsp ground flax + 3 tbsp water per egg), but texture and rise will be noticeably different.

Q: My bread was crumbly — how can I fix that?
A: Underbaking, too little egg, or wrong flour ratios can cause crumbling. Ensure eggs are measured correctly, bake until a toothpick comes out clean, and weigh flours if possible. Slightly reduce coconut flour next time if it’s too dry.

Q: Can I add yeast to make it fluffier?
A: Traditional yeast needs gluten structure to trap gas; without gluten the effect is limited. Some recipes use additional eggs and steam to improve lift, but results won’t mimic wheat bread.

Q: Is it freezer-friendly?
A: Yes — for up to 3 months. Slice before freezing for easy defrosting and toasting.

Q: How do I reduce carbs further?
A: Omit the honey/maple syrup, avoid adding sweet mix-ins, and keep seeds optional. You can also serve thinner slices to reduce carb intake per serving.

Conclusion

This Homemade Paleo Bread bridges the comforting ritual of slicing warm, fragrant loaf with the practical needs of those avoiding grains or gluten — simple to make, adaptable, and delicious toasted or topped. Try it, tweak the flavors to suit your household, and share your photos and notes so we can build a community of paleo bakers.

For an alternative paleo sandwich loaf with similar goals, check out the Paleo Sandwich Bread {Grain Free, Dairy Free, Sugar Free} and for another ultra-simple approach to paleo-style loaves, see the Easy 3 Ingredient Homemade Bread by Danielle Binns. Enjoy baking — and don’t forget to leave a comment with your favorite topping!