Paleo Honey Nut Bread

Happy Monday, everyone (as happy as Mondays can be anyway)! I hope your weekend was exceptional.

I want to share a bread recipe with you that I’ve been toying with for the last several weeks. I don’t eat bread much since I’m currently on a grain-free diet, though it is nice to have some every now and then. But most of the bread recipes out there include almond flour. See, I’ve found that I just don’t do that well with almond flour (plus, it’s pretty expensive, usually not fitting in our budget, homemade or store-bought). I can handle almonds pretty well in small portions (like with this recipe) but just not as a flour.

Paleo honey nut bread 5
So that pretty much leaves coconut flour. This is a challenge, too, because coconut flour is so dense, not to mention it’s distinct flavor. Sigh. But I’m happy to say that I’ve found a winner.

This is a really, really moist bread, definitely not your “sandwich-type.” Butternut squash and honey provide a nice, mildly sweet flavor and account for the moist texture. And the walnuts—well, no explanation needed there—walnuts just make everything better 🙂

Paleo honey nut bread 2
This makes a small loaf, but again, it’s just from the density of the coconut flour. It is very filling though. I like to have a slice as a snack or for breakfast with scrambled eggs.

Paleo honey nut bread 4

A couple quick notes on the recipe: First, if you aren’t comfortable using baking powder, you can omit it. I left it out once and still had good results. Second, move the loaf pan from the top rack to lower rack (or vice versa) in the oven about mid-way through the bake time. I’ve found that if it stays on one or the other the entire time, it doesn’t bake very evenly (either the top or bottom ends up a bit burnt).


Paleo honey nut bread 3


Paleo Honey Nut Bread
2 cups pureed butternut squash (or 1 can)
3 eggs
3 Tbsp raw honey (more or less to taste)
1/4 cup coconut oil, softened
1/2 cup coconut flour
1 Tbsp arrowroot starch
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder (optional)
1/4—1/2 cup chopped walnuts

Combine the squash, eggs, honey, and oil in a large bowl. Slowly whisk in the coconut flour, arrowroot starch, sea salt, baking soda, and optional baking powder. Once thoroughly mixed, add in walnuts. Pour batter in a loaf pan—I like to line with parchment paper, optional—and bake at 350 degrees for 70-80 minutes (stick toothpick in middle to test). During the middle of the bake time, move loaf pan from top rack to lower rack (or vice versa) to ensure even baking. Allow to cool for at least 30 minutes.


This post was shared at Homestead Barn Hop, Mostly Homemade Mondays, Natural Living Monday, Thank Goodness It’s Monday, What’d You Do This Weekend, Anti-Procrastination TuesdayFat Tuesday, Gluten-Free and DIY TuesdayHealthy Tuesday, Naturally Sweet TuesdayTotally Talented Tuesdays, Tuesday Talent Show, Allergy Free Wednesday, Gluten-Free Wednesdays, Real Food WednesdayWaste Not Want Not, Wellness Wednesday, Pennywise Platter ThursdaySimple Lives ThursdayThank Your Body ThursdayThe HomeAcre Hop, Fight Back Friday, Gluten Free Fridays, Natural Family Friday, Real Food Fridays, Simple Meals Friday, Unprocessed Fridays, Savoring Saturdays


22 thoughts on “Paleo Honey Nut Bread

  1. This sounds delicious! I pinned it to my grain-free board, and I’d love for you to come and share it over at my linky party, Savoring Saturdays. Today’s the last day to link up! 🙂

  2. This sounds so awesome! I cannot wait to have a go at making it – I even have two butternut squash that could be used for this! Pinned!

  3. Looks scrumptious and I love the ingredients. I will definitely save this recipe. Thanks for sharing on Real Food Fridays Blog Hop. Will pin.

  4. Hi Sara, Loved your recipe and choose it as one of my featured post for this weeks Real Food Fridays Blog Hop. Thanks for sharing and hope to see you every week on Real Food Friday. Have a healthy happy day!

  5. Pingback: Real Food Fridays #40 – Living Organically

  6. Pingback: Unprocessed Fridays #51 | Girl Meets Nourishment

  7. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Its live now!
    We have an AWESOME Giveaway this week!
    Cindy from

    • Hi Brianna! Yes, you are right—it is at 350 degrees. I just added it to the post. Thanks for catching that! So glad you stopped by.

  8. Hi Sara – this bread looks yummy! I love a dense bread, and this looks like it’s packed with flavor. Thanks so much for sharing it at Naturally Sweet Tuesday. The link for this week is up, I hope to see you back! All the best, ~Aubree

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