This high protein Paleo Breakfast Bread is oh-so-satisfying. It’s a seed bread made with almond flour, chia seeds, pumpkin seeds, hemp seeds and eggs. The texture is soft yet hearty. The best part, this bread is low carb, dairy-free and gluten-free.
I love eating bread for breakfast. But not just any bread, I want to start my day with food that is super nutritious. That means high in protein and fiber and low in carbs. Starting the day with plenty of protein helps balance hormones, prevents energy dips and reduces sugar cravings. Read more about it here.
This Paleo Breakfast Bread is made with nutrient dense, high fiber, high protein ingredients.
Chia Seeds are a super food high in omega-3 fatty acids and packed with antioxidants, which can protect your cells from damaging free radicals. They’re loaded with fiber to keep your digestive system flowing. Did you know three tablespoons of chia seeds have more calcium than a glass of milk?
Almond Flour is high in fiber and low in carbs which helps you feel satisfied. It’s also loaded with vitamin E, which is a powerful antioxidant and is vital for your immune system.
Hemp Seeds are very rich in healthy fats and high-quality protein. They contain all the essential amino acids, making them a complete vegan protein source. Hemp seeds are also a great source of vitamin E and minerals, such as phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.
Pumpkin Seeds contain lots of magnesium which studies have shown is great for relieving anxiety, stress, and making you calmer.
Pasture-Raised Eggs are more nutritious than traditional eggs. They have less cholesterol more vitamin A, more omega-3 fatty acids, more vitamin E and three to six times more vitamin D than eggs from hens raised in confinement.
Pasture-Raised means that the hens spend a portion of their lives in a pasture grazing on grass, bugs, worms and anything else they can find in the dirt.  They are exposed to direct sunlight, which their bodies convert to vitamin D and then pass on to their eggs.
Tapioca flour is added to make the bread soft and yummy. It’s just a small amount so the bread is still low carb.
Olive Oil incorporates all the dry ingredients together and provides healthy fats. I like the taste of olive oil, but you can also use coconut or avocado oil.
Baking Soda helps the dough to rise when baking. It’s a quick bread no yeast is needed for this recipe!
Apple Cider Vinegar provides acid and creates a chemical reaction with the baking soda to help the dough rise.
Rosemary and Garlic are added to the batter give the bread a nice herbal flavor. You can substitute other herbs like oregano, sage or Italian seasoning. I like the garlic flavor but you can use onion powder or leave it out if you prefer.
I love this bread toasted and topped with nut butter, grass fed butter or sliced avocado.
It’s perfect for Avocado Toast; mashed avocado spread over the bread, finished with olive oil, red pepper flakes, and flaky sea salt. Sometimes I like the mashed avocado with a little vegan parmesan cheese and hemp seeds. You can also serve it with a fried egg.
It’s also delicious as-is warm right from the oven. You have to let it cool a bit before removing from the pan but it will still be nice and warm.
Experiment with all your favorite toast toppings.
Tips for Making Paleo Breakfast Bread
Start by grinding your chia seed in a spice grinder. Don’t over grind it. You want it to be fluffy not sticky.
If you don’t have chia seeds you can use ground flax seeds. It’s best to grind them fresh.
Prepare your loaf pan. You only have to line the long side of the loaf pan. Cut the parchment paper into a rectangle so it fits the length of the loaf pan with about 2 inches overhanging. Put a little coconut oil on the bottom of the pan to hold the parchment in place. Grease the short sides of the pan, you’re not going to put parchment on the sides.
Preheat your oven to 350°.
Mix the dry ingredients together in a large bowl.
Be sure you break up all the clumps of almond flour and the chia is evenly mixed in.
In a medium bowl, whisk together the eggs, olive oil and apple cider vinegar until evenly combined.
I have made this recipe with 5 eggs and 6 eggs. It’s a little more dense with 5 eggs, a little softer with 6 eggs. Both are good I like 6 eggs because it provides more protein. The nutrition information is with 6 eggs.
Add the egg mixture to the dry ingredients. Mix to combine evenly. Immediately put into the prepared loaf pan. Don’t let it sit, the baking soda and vinegar start their chemical process right away so you want to get it into the oven quickly.
Sprinkle the top with the pumpkin and hemp seeds. These gives the bread a nice crunchy texture.
Cover with aluminum foil, and bake for 20 minutes. Remove the foil and bake another 20 minutes until a fork or toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes.
Use a knife to loosen the short sides of the bread before lifting it out of the pan with the overhanging parchment paper.
How to Store Paleo Breakfast Bread
The loaf makes 10-12 slices. Slice what you are going to serve right away. For the leftovers, you can leave the bread loosely covered unsliced at room temperature for the first day. Slice as you need it.
If you want to keep it for awhile, wrap it tightly in a plastic bag to store in the refrigerator It will keep well for up to a week in the refrigerator. Slice as needed.
If freezing, slice the entire loaf. You can then take out as many slices as you want and put into a toaster oven to thaw and toast. I like a toaster oven better than a pop-up toaster, but either should work well.
This recipe is easy to make and comes together in under 1 hour.
It’s everything you want in a breakfast bread; high in protein, super nutritions, loaded with seeds, tender yet hearty. And it’s super satisfying, it will keep you going all morning long.
If you like this recipe you may also enjoy these other gluten free, paleo quick breads:Print
- 1/4 cup chia seeds, ground (40 grams)
- 1 1/2 cups blanched almond flour (145 grams)
- 1/2 teaspoon Celtic sea salt
- 3 Tablespoons tapioca flour
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, coarsely chopped, plus more for topping
- 1 teaspoon hemp seeds, plus more for topping
- 2 teaspoons pumpkin seeds, coarsely chopped
- 5–6 large pastured eggs*
- 1/3 cup olive oil
- 1 teaspoon apple cider vinegar
- Grind chia seeds in a spice grinder.
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside. See instructions above for lining your pan with parchment.
- In a large bowl mix together the almond flour,* ground chia seeds, salt, baking soda until evenly combined and there are no lumps.
- Add spices, hemp seeds and pumpkin seeds.
- In a small bowl, whisk eggs, oil, and vinegar.
- Add the wet ingredients to dry ingredients and mix thoroughly.
- Pour batter into prepared loaf pan and top with additional pumpkin and hemp seeds.
- Cover with foil and bake for 20 minutes.
- Uncover and continue to bake for additional 25-30 minutes or until golden and fork inserted into center of loaf comes out clean.
- Remove from oven and let bread cool in pan for 10 minutes before turning out onto cooling rack.
- Slice and serve topped with avocado, butter, almond butter, or jam.
- Wrap in plastic wrap. Keeps well in fridge for up to 7 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Keywords: paleo breakfast bread, high protein bread
Did you try this bread recipe? If so, let us know how it turned out by leaving a star rating and comment below. And please leave a comment or ask questions if you need substitutes!