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Nut and Seed Paleo Bread

  • Author: Lindsay Cotter
  • Total Time: 45 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free


This paleo bread is soft, nutty and great for sandwiches.  Wholesome, low carb, and freezable. Make a loaf in under an hour to enjoy anytime!


Units Scale

Wet Ingredients

  • 5 large eggs (see notes)
  • 1/3 cup olive oil (see notes)
  • 1 teaspoon white or apple cider vinegar

Dry Ingredients

  • 1 1/3 to 1 1/2 cups blanched almond flour (145 g)
  • 1/2 teaspoon kosher salt
  • dash of black pepper
  • 1 teaspoon spice(s) of choice – OPTIONAL (garlic, rosemary, Italian, etc.)
  • 1 teaspoon poppy seeds, plus extra for topping
  • 3 tablespoons tapioca flour/starch
  • 1/2 teaspoon baking soda
  • 1/4 cup flaxseed meal or ground chia seed

For Topping

  • pumpkin seeds
  • hemp seeds
  • poppy seeds


  1. Preheat oven to 350°F degrees. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
  2. In a small bowl, whisk eggs, oil, and vinegar.
  3. In a large bowl, add the dry ingredients and whisk to combine. Add the wet ingredients to dry ingredients and mix thoroughly.
  4. Pour batter into prepared loaf pan and top with pumpkin, hemp, and/or poppy seeds.
  5. Cover pan with foil and bake for 20 minutes, then uncover and continue to bake for additional 15-20 minutes or until golden and knife inserted into center of loaf comes out clean.
  6. Remove from oven and let bread cool in pan for 10 minutes before turning out onto cooling rack.
  7. Slice if desired, then wrap the loaf in foil or plastic wrap and store in airtight container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.


  • For extra fluffy bread, use 6 eggs and 4 tablespoons tapioca starch.
  • Neutral flavor oil works best. i.e olive oil, naturally refined coconut oil, or avocado oil
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Category: bread
  • Method: oven
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 175
  • Sugar: 0.6 g
  • Sodium: 180.1 mg
  • Fat: 12 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 3.5 g
  • Fiber: 1.5 g
  • Protein: 5.2 g
  • Cholesterol: 77.5 mg

Keywords: paleo bread, sandwich bread, gluten free, grain free, low carb