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Paleo Breakfast Bread

  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 10-12 slices 1x


This is a high protein seed bread made with almond flour, chia seeds, pumpkin seeds, hemp seeds and eggs. The texture is soft yet hearty. Its low carb, dairy-free and gluten-free.



Dry Ingredients

Wet Ingredients

  • 56 large pastured eggs*
  • 1/3 cup olive oil
  • 1 teaspoon apple cider vinegar


  1. Grind chia seeds in a spice grinder.
  2. 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.
  3. In a large bowl mix together the almond flour,* ground chia seeds, salt, baking soda until evenly combined and there are no lumps.
  4. Add spices, hemp seeds and pumpkin seeds.
  5. In a small bowl, whisk eggs, oil, and vinegar.
  6. Add the wet ingredients to dry ingredients and mix thoroughly.
  7. Pour batter into prepared loaf pan and top with additional pumpkin and hemp seeds.
  8. Cover with foil and bake for 20 minutes.
  9. Uncover and continue to bake for additional 25-30 minutes or until golden and fork inserted into center of loaf comes out clean.
  10. Remove from oven and let bread cool in pan for 10 minutes before turning out onto cooling rack.
  11. Slice and serve topped with avocado, butter, almond butter, or jam.
  12. Wrap in plastic wrap. Keeps well in fridge for up to 7 days or freeze for up to 3 months.


You’ll get the best results by weighing the almond flour using a kitchen scale.

I have made it with 5 eggs and 6 eggs.  It’s a little dryer and more dense with 5 eggs, a little softer with 6 eggs. I like 6 eggs because it provides more protein. The nutrition information is with 6 eggs.

  • 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