Wednesday, April 10, 2013

Nutty Bread

When you follow a Primal or Paleo lifestyle, you typically go through periods where you miss bread and grains.  I remember when we first made the switch to eating this way (May of 2012), I looked up and made a lot of replacment recipes.  Most of them came out awful.  Finally I gave up bread or eating anything like it for a long time.  On rare occasions I eat grains like rice in sushi or a steak bowl at a restaurant.  But 98% of the time, I just don't eat breads or grains and I feel better (and look better) because of that. 

The other day I was reading through this blogger, Satisfying Eats.  I bookmarked her birthday cake recipe to try for my daughter's upcoming first celebration.  I happened to notice her other recipes like this peanut butter bread one.  It looked really good.  She mentioned you could use almond butter which of course is my preference since I avoid peanuts.  I was surprised at how normal tasting the bread looked and tasted.  It didn't have the nutty flavor like other breads I've made in the past.  And it wasn't eggy like some others I have tried.  I liked it a lot and so did my biggest critic, my baby girl (pictured below):

I did modify and double the recipe to make it fit our family needs.  Here is that recipe for you to try.  My kids loved it and it will now be in our rotation for snacks, breakfast and more!

Nutty Bread - makes one large loaf of bread

(My recipe is adapted from the Satisfying Eats version here)

 - 2 cups of almond butter (or use peanut butter or another butter of your choice) - I used half creamy and half nutty since that's what I had on hand.  I think creamy will work better and not make the bread crumble in some areas due to nuts!
- 6 eggs
- 2 Tbsp of apple cider vinegar (or use regular vinegar if that's all you have)
- 1 tsp of baking soda
- olive oil or coconut oil for greasing

Preheat your oven to 350 degrees.  Grease a standard bread loaf pan (9" x 5" x 3" size or 2 lb pan) with olive oil or coconut oil.  Set aside. 

Place your nut butter, eggs, apple cider vinegar and baking soda in a standing mixer. 

Blend until smooth, about 2 minutes.  It will look and feel creamy, like this:

If you don't have a standing mixer, whisk until your arms hurt in a large bowl. 

Pour into the greased bread pan.  Mine poured (and didn't have to be scooped) because it was such a smooth liquid form. 

Bake for 30-35 minutes or until a toothpick or fork can be inserted cleanly into the bread. 

Let it cool for at least a half hour if you can before slicing.  I sliced mine into 14 pieces.  You could go larger or smaller. 

Mmmm, mmmm!  Good stuff here!  And very filling with all that protein from the nuts and eggs.  Thanks Satisfying Eats for restoring an occasional enjoyment back into our diet!


  1. Hi Mandy--fabulous website! I'm glad you posted a note to Melissa's bread recipe on Satisfying Eats, which is how I found you. I follow Melissa's blog & have both her cookbook in both ebook & hardcopy. I now am following your blog, too, on "".

    I absolutely LOVE your version of this bread recipe. I don't eat peanuts, either, plus I love that you have successfully doubled this recipe making it into a good full-size loaf. I can't have dairy, so I substitute <1 T. ground flaxseed + 3 T. water or other liquid & stirred> for each egg required in a recipe. This always works just fine for me. For butter--even as a spread on toast--I substitute coconut oil, & this always works just fine for me, too.

    I've gone back through your recipes on your blog, and have added many of them to my Chef-Tap app on my Kindle Fire, and I am excited to be trying several of them this weekend.

    Thanks so much for your Great blog! Keep up the great work, and I hope someday you'll publish another cookbook, this time with your terrific GrainFreeSugarFree recipes! Glenda

    1. Glenda,
      Hi back! You absolutely made my day with your sweet comment here and on my other, personal blog too. Thank you so much for stopping by and saying hello. Let me know what recipes you try and how you modify them. My husband can't tolerate much dairy. He usually does okay with eggs though. I'm going to have to try your modifications with the flaxseed to see how it differs from my original recipes. Thank you for sharing that substitution! Please post again someday if you really love one of my recipes after making it! Thanks a whole bunch!