Whole30 Old Tyme Potato Bread
A nostalgic twist on a classic, this Whole30 Old Tyme Potato Bread is a hearty, grain-free loaf that combines the comforting essence of mashed russet potatoes with the wholesome, nutty flavors of almond and coconut flours. Moist and fluffy on the inside with a golden crust, this recipe is completely gluten-free, dairy-free, and paleo-friendly, making it the perfect option for those following a Whole30 or clean eating lifestyle. Infused with fresh chives for a hint of savory brightness and elevated with apple cider vinegar for a light, tender crumb, this homemade bread is as versatile as it is delicious. Whether toasted for breakfast, paired with a creamy soup, or used as a base for avocado or egg-based toppings, this quick yet satisfying loaf is sure to become a family favorite. Ready in just over an hour, it’s a simple and rewarding way to enjoy comfort food without compromising on health or flavor.
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Recipe Information
Ingredients
- 2 large (about 2 cups mashed) Russet potatoes
- 3 large Eggs
- 0.5 cup Arrowroot flour
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.25 cup, finely chopped Fresh chives
Instructions
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with olive oil.
Peel the russet potatoes and cut them into chunks. In a pot of boiling water, cook the potato pieces until they are fork-tender, about 15 minutes.
Drain the cooked potatoes and transfer them to a large mixing bowl. Mash the potatoes well until smooth. Allow them to cool to room temperature.
In a separate bowl, whisk together the eggs until frothy. Add the arrowroot flour, almond flour, coconut flour, baking soda, salt, and olive oil to the eggs, and mix until combined.
Stir in the cooled mashed potatoes, ensuring there are no lumps, until you have a smooth, consistent batter.
Add the apple cider vinegar and stir in the chopped fresh chives, mixing until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing.
Serve as desired. This potato bread is perfect on its own or as a base for your favorite Whole30 toppings.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 10.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 459 mg | 35% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2522 mg | 54% | |
*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.
