Paleo Graham Bread
Perfect for those following a paleo lifestyle, this Paleo Graham Bread offers a nutritious twist on a classic favorite. Made with a blend of almond, coconut, and tapioca flours, this grain-free bread is lightly sweetened with honey and infused with warm spices like cinnamon and nutmeg for a cozy, irresistible flavor. The recipe is quick to prepare—just 15 minutes of prep time—and bakes to golden perfection in under an hour. Soft, moist, and subtly spiced, it’s ideal for breakfast, snacks, or pairing with your favorite spreads. Whether you enjoy it fresh out of the oven or as a make-ahead treat, this paleo bread is sure to become a wholesome favorite in your kitchen. Perfect for gluten-free, dairy-free, and paleo-friendly diets!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon sea salt
- 0.25 cup honey
- 0.25 cup coconut oil, melted
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, ground cinnamon, ground nutmeg, and sea salt. Whisk these dry ingredients together until well blended.
In a separate medium-sized bowl, whisk together the wet ingredients: honey, melted coconut oil, eggs, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients, and stir with a spatula until no lumps remain and the batter is thick and uniform.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
Place the pan in the preheated oven and bake for 35 to 40 minutes. The bread should be golden brown on top, and a toothpick inserted into the center should come out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
Using the parchment overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the bread and serve. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for extended freshness.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 63.6 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 546 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
