Paleo Hawaiian Bread
Indulge in the tropical flavors of 'Paleo Hawaiian Bread,' a gluten-free, grain-free delight that's perfect for breakfast, snacks, or any time you need a taste of paradise! Made with nutrient-rich almond and coconut flours, this bread gets its signature sweetness from unsweetened pineapple juice and honey, while a hint of vanilla warms the flavor profile. This recipe is not only paleo-friendly but also incredibly moist and fluffy, thanks to the combination of eggs, coconut oil, and arrowroot powder. Quick to prepare and baked to golden perfection in under an hour, this loaf pairs beautifully with butter, jams, or even a dollop of coconut cream. Whether you're following a paleo diet or simply searching for healthier baked goods, this bread is sure to transport your taste buds straight to the islands!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup arrowroot powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.75 cup pineapple juice (unsweetened)
- 0.25 cup honey
- 0.5 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, arrowroot powder, baking soda, and sea salt until well combined.
In a separate bowl, mix together the pineapple juice, honey, melted coconut oil, apple cider vinegar, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until you achieve a thick, smooth batter.
Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a delightful breakfast or snack. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 78.3 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 609 mg | 47% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 777 mg | 17% | |
*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.
