Whole30 Homemade Walnut Bread
Elevate your Whole30 journey with this wholesome and satisfying homemade walnut bread recipe, crafted to be grain-free, dairy-free, and naturally sweetened. Made with nutrient-rich almond flour, a touch of arrowroot for structure, and a generous cup of crunchy walnuts, this bread offers the perfect balance of flavor and texture. The addition of unsweetened apple sauce and a hint of apple cider vinegar lends a subtle tang and moisture to every slice, while coconut oil ensures a tender crumb. Quick to prepare in just 15 minutes and baked to golden perfection in under an hour, this versatile loaf is perfect for breakfast, a midday snack, or even paired with savory spreads. Whether you’re adhering to the Whole30 lifestyle or just seeking a nutritious, homemade treat, this walnut bread hits all the right notes.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Arrowroot flour
- 1 cup Walnuts
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 3 large Eggs
- 0.5 cup Unsweetened apple sauce
- 0.25 cup Coconut oil, melted
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, arrowroot flour, baking soda, and sea salt. Stir well to ensure the dry ingredients are evenly mixed.
Roughly chop the walnuts into small pieces. Set aside a handful for topping if desired and add the rest to the dry ingredients, mixing them in.
In a separate bowl, whisk together the eggs, unsweetened apple sauce, melted coconut oil, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients, stirring with a spatula until the mixture forms a thick, uniform batter.
Transfer the batter into the prepared loaf pan, smoothing the top with the spatula.
Optionally sprinkle the reserved walnuts on top of the batter for added texture and presentation.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the bread is golden brown and 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.
Carefully lift the bread out of the pan using the parchment paper and allow it to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 22.5 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 664 mg | 51% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 858 mg | 18% | |
*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.
