Whole30 Homemade Bran Bread
Elevate your Whole30 meal plan with this hearty and nutritious Whole30 Homemade Bran Bread! Made entirely from wholesome, grain-free ingredients like almond flour, coconut flour, and flaxseed meal, this bread delivers a nutty, satisfying texture while staying fully compliant with the Whole30 program. Chia seeds and a hint of apple cider vinegar provide a light, moist crumb, while unsweetened applesauce adds a subtle natural sweetness without refined sugars. This quick and easy recipe comes together in just 15 minutes of prep time and bakes to perfection in under an hour. Whether you're pairing it with avocado, almond butter, or enjoying it on its own, this gluten-free, dairy-free, and paleo-friendly bread is a versatile addition to your Whole30 journey. Perfect for meal prepping, it's your guilt-free solution to satisfy bread cravings while staying on track with a healthy lifestyle!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup coconut flour
- 0.5 cup flaxseed meal
- 2 tablespoons chia seeds
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 6 large eggs
- 1 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 0.25 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, then lightly grease the sides with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, flaxseed meal, chia seeds, baking soda, and salt. Stir to combine all the dry ingredients evenly.
In another bowl, whisk together the eggs until well beaten, and then add in the unsweetened applesauce, apple cider vinegar, melted coconut oil, and vanilla extract. Mix until fully incorporated.
Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix, as it can make the bread dense.
Let the mixture sit for a few minutes to allow the chia seeds and flaxseed meal to absorb moisture which will help the bread bind and rise.
Transfer the batter into the prepared loaf pan, smoothing the top with the back of the spatula.
Place the loaf pan in the preheated oven and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 94.2 g | 336% | |
| Total Sugars | 42.5 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 888 mg | 68% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1914 mg | 41% | |
*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.
