Paleo Honey Bread

by Sarah TheHealthyHomeEconomist Breakfast, Grain Free, Recipes, Snacks and TreatsComments: 32

no grain honey breadMy post on no grain muffins proved to be very popular, so I am posting another no grain recipe I use frequently in our home. This particular honey bread recipe that is Paleo friendly uses coconut flour instead of nut or bean flours.

Baked goods made out of coconut flour tend to have the consistency of Sara Lee pound cake. When I was a gradeschooler, my breakfast often consisted of a slice of Sara Lee pound cake with some peanut butter smeared on top. Not an ideal healthy breakfast, by any means, but I do have a soft spot for the soft, spongy texture of pound cake even to this day!

If you love pound cake as I do, chances are you will like this honey bread which is a wonderful alternative to the typical wheat based pound cakes.   This honey bread recipe does have a hint of coconut flavor, but it is not overwhelming and does not detract from complete enjoyment of the texture and overall flavor of the bread.

This honey bread does not get completely brown on top like wheat based pound cake, but the texture is quite similar. This bread is also very low carb and unbelievably filling for those of you who are limiting them for health or weight reasons. It’s amazing how just one slice fills you up.

Paleo Honey Bread

6 eggs
5  Tbl butter, melted (sources)
6 Tbl coconut milk or whole milk (sources)
6 Tbl honey (sources)
1/2 tsp sea salt (sources)
1 tsp vanilla (sources) or make your own
1/2 cup sifted coconut flour (sources)
1/2 teaspoon, no aluminum baking powder (sources)
5 drops stevia (sources)

Whisk together eggs, butter, coconut milk, honey, sea salt, vanilla, and stevia.  Mix coconut flour and baking powder in a separate bowl and then sprinkle this dry mixture in with the wet ingredients a bit at a time.    Once everything is mixed, keep whisking until the batter is very smooth with no lumps.   Pour into a glass loaf pan and bake at 400 F/204 C for 20-25 minutes or until loaf starts to slightly brown on top.

Makes 1 medium honey bread loaf, 12 muffins, or 24 mini muffins.

I LOVE a slice of this honey bread with some Arrowhead Mills organic creamy peanut butter on top.  Why Arrowhead Mills? Because this company sources their peanuts from the Southwest USA where mold in peanuts is very rare. My husband and kids like a slice of honey bread with a big slab of butter and a bit of raw honey.

Sarah, The Healthy Home Economist

Comments (32)

  • motherhen68

    This looks great. So many times, when I see "grain free" it ends up being a recipe using rice flour or millet flour, whatever. Those are too high in carbs for me to eat, but this will fit the bill. Thanks for sharing.

    March 31st, 2010 7:05 pm Reply
  • Rick

    My wife is allergic to honey, what would you recommend to use instead?

    April 1st, 2010 1:03 am Reply
  • Sarah, the Healthy Home Economist

    Wow, that's a tough one as honey is the easiest sugar to digest as it is a monosaccharide in natural form. It is also the only sweetener recommended on the GAPS diet which is the best diet for anyone with allergies to be on if they seek healing from this condition. Maple syrup (grade B) would probably work fine, but this sweetener is a disaccharide and as such, is harder to digest for folks with gut dysbiosis – which anyone with allergies has. I think I've seen glucose for sale in the sweetener section of healthfood stores before; this would be a good option as it would be a monosaccharide .. not in natural form like honey, but still better than a disaccharide sweetener, I think.

    April 1st, 2010 1:44 am Reply
  • Dorsey

    I made the bread today. Wow! Is that ever good. It is definitely more like a breakfast type bread or even a desert bread. It was a winner in this household and I love the good protein. With my coconut flour pancakes and this bread, I definitely have some great choices. We love to have breakfast for supper. Come to think of it, I wonder how the bread would work as french toast? :-)
    Thanks Sarah. I hope you keep them coming.

    April 1st, 2010 2:05 am Reply
  • Jenny R

    I am *not* a stevia fan….yuck! What's your recommendation for a substitute?

    April 1st, 2010 2:50 am Reply
  • Sarah, the Healthy Home Economist

    Jenny, you may leave out the stevia. I should have put **optional** by it in the recipe. Feel free to add a tad more honey to the recipe instead but you may find the honey listed in the recipe is sufficient for you.

    April 1st, 2010 11:56 am Reply
  • Rick

    Thanks Sarah, She ended up hospitalized and the doctors thought she had a stroke. She ended up figuring it out on her own that she was allergic to honey. Now whenever she eats it (even in SMALL doses) she gets headaches and if she consumes to much, one side of her face gets numb. Very scary. We will try the glucose or the maple syrup. Thanks

    April 1st, 2010 1:36 pm Reply
  • Anonymous

    Everyone in the family LOVED this!!! Thanks, and do you have other recipes, maybe something chocolate? Debi Hickson

    April 1st, 2010 2:00 pm Reply
  • true blessings

    Hello Sarah,I was wondering if you could please do a post on a sample menu of what a 60% fat diet looks like? Thank you,
    Gaby from True Blessings

    April 1st, 2010 2:07 pm Reply
  • Sarah, the Healthy Home Economist

    Ok, Debi. Chocolate it is! I will post a recipe that makes use of some organic cocoa for Real Food Wednesday next week.

    April 1st, 2010 4:31 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Gaby,

    Here is a link to the 3 day food logs for the WAPF Board Members. Several of these folks consume 60%+ fat each day. I hope you find it helpful!

    April 1st, 2010 10:34 pm Reply
  • Holly

    I made this bread for my family for strawberry shortcake. We love it! The only problem for me was that the bottom was moist almost like flan and the top more like cake in our trial run. The second batch was better, I think my daughter added less milk the second time. It was a hit with my mother in law!

    April 5th, 2010 12:55 am Reply
  • Dawn

    Sarah, I made this bread today and loved it! I do not have stevia but found it to be sweet enough w/ just the honey. I did have one problem. It barely rose at all. Was only about 2" high, if that. Any ideas why this may have happened?

    June 4th, 2010 4:48 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Dawn, this type of bread doesn't rise much if at all. If you find it too thin, then just bake in a smaller pan.

    June 4th, 2010 5:17 pm Reply
  • Anonymous

    I made this and it rose beautifully, moist, beautiful texture. WONDERFUL!!! We started eating it warm right from the oven! It tastes EXACTLY like Sarah Lee Pound Cake! We tried to not eat the whole thing at one sitting – it was hard! I will serve this to guests as a desert! Thinking about adding cocoa to it next time. THANK YOU!!!

    July 15th, 2010 6:45 pm Reply
  • Melissa

    This recipe sounds great, and I plan to try it. But, I wanted to mention, as someone who followed the SCD strictly for almost two year, there are a couple of ingredients that are not SCD legal. The stevia and baking powder are not allowed when following the SCD.

    July 31st, 2010 2:15 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Melissa, you are absolutely right – thank you for pointing this out. These ingredients can be left out for folks on an extremely strict interpretation of GAPS or SCD. Some folks heal enough after a few months to be able to eat these but must still be off grains.

    August 1st, 2010 8:55 pm Reply
  • Anonymous

    I think it may be a good idea to soak the coconut flour first. Have you tried this? I've been following the extensive series of posts on soaking and sprouting on The Nourishing Gourmet blog, and the comments say that Sally Fallon recommends soaking coconut flour.
    Thanks for this delicious recipe — I look forward to making it!

    September 15th, 2010 4:57 pm Reply
  • Sarah Faith

    Sarah, I just was reading over at Kimi Harris' blog (nourishing gourmet) that one is supposed to soak coconut flour as well, as it technically is from a seed and contains the same antinutrient properties as other seeds. I was so disappointed to hear this as I had been using coconut flour as my "last minute, I didn't soak anything last night" type breakfast solution. What are your thoughts on soaking coconut flour?

    October 23rd, 2010 12:26 am Reply
  • Sarah, the Healthy Home Economist

    Sarah Faith, I do not soak my coconut flour because of this statement from "Living with Phytic Acid" by Rami Nagel (article in Wise Traditions Journal from March 2010 – until there is more information on this, I am choosing to not soak:


    We do not have enough information about the preparation of coconut flour to say whether soaking reduces phytic acid, but as with other phytic-acid containing foods, the likelihood is that it is at least partially reduced.

    October 23rd, 2010 1:19 am Reply
  • Sarah, the Healthy Home Economist

    Sarah Faith, I should also add that we do not eat coconut flour bread/muffins too frequently in our home. Maybe 2 or 3 times a month. If we ate it all the time, it would probably be best to err on the conservative side and soak the coconut flour. However, since we don't eat it that much and there isn't enough info right now on the subject anyway, I choose not to soak it.

    October 23rd, 2010 1:31 am Reply
  • Caitlin

    Is stevia allowed on the GAPS Diet? I tried e-mailing askgaps, but I didn’t get a reply. Thank you.

    May 18th, 2011 1:58 am Reply
  • Dorothy

    I’m curious as to why baking powder isn’t allowed on the GAPS diet. Is it hard to digest?

    July 7th, 2011 5:22 pm Reply
    • Sarah, The Healthy Home Economist

      Because baking powder has corn starch or potato starch in it and starches are not allowed on GAPS. Baking soda is ok.

      July 7th, 2011 10:04 pm Reply
  • Daryl

    Just made these into muffins. They were wonderful straight out of the oven. With a slab of butter it was heavenly. I used the raw coconut flour from a company called Coconut Secret. Their flour is made from unheated coconut.

    July 15th, 2011 6:57 pm Reply
  • cindy

    made this twice so far, the second one just the other night. I was craving something sweet and cakey after doing no grains, no starches, no dairy (except Kefir) for the last 2 mos! Anyway, justu wanted to tell you that I substituted Kefir for the milk part, ghee for the butter part, and left out the stevia on the 2nd version. The sweetness was more subtle without the stevia, but it didn’t taste as good slathered with my homemade strawberry jam as the first version with stevia did. Hmmmm, why is that?! also, in my new-fangled hi tech oven, the edges get VERY brown (blackened really), so I have to reduce the temp. 50 degrees.

    My husband likes this too. I’m sold. so surprising that it only uses 1/2 cup coconut flour.

    July 24th, 2011 4:33 pm Reply
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  • vicky

    It seems odd that paleo would have coconut flour muffins. I don’t think that’s really a paleo meal. How about some acorn flour pancakes cooked on a flat rock over an open fire?

    June 9th, 2014 11:45 am Reply
  • lexe

    yum! do you think this recipe would hold up cubed to use with fondue?

    June 9th, 2014 5:08 pm Reply
    • Sarah TheHealthyHomeEconomist

      Yes, it should work. Great idea!!!!!

      June 9th, 2014 6:12 pm Reply
  • Noahla Purdy

    I just made this bread. It is really good!! Mine did rise beautifully but I had to cook it for a little longer so the middle wouldn’t be soupy. Thanks!!!

    July 14th, 2014 4:43 pm Reply
  • Ryanne

    I had a not so great first try at this recipe. It came out squishy and “wet”. I have no idea what I did wrong.

    January 15th, 2015 9:27 pm Reply

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