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Healthy Home Economist / Archives / Recipes / Grain Recipes / Bread Recipes / Paleo Honey Bread Recipe

Paleo Honey Bread Recipe

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

honey breadThe recent recipe for Paleo 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 also Paleo friendly features coconut flour instead of nut or bean flours.

Using coconut flour to make baked goods results in a consistency similar to Sara Lee pound cake. When I was in grade school, my breakfast was sometimes a slice of Sara Lee pound cake topped with peanut butter. 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. It 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.

Note that when I originally created and published this recipe, I used honey as the sweetener. Since that time back in 2010, I’ve learned via research that it is not ideal nor is it traditional to use honey for cooking or baking. However, after retesting, I found that honey still makes for the tastiest loaf. If you make this bread a lot, I recommend using date syrup instead which is Paleo and also allowed on the GAPS, AIP or Specific Carbohydrate healing diets. If you are not on one of these diets, then maple syrup makes a wonderful substitute too. It does slightly change the taste of the loaf, however.

I LOVE a slice of this honey bread with some healthy peanut butter on top (this is our favorite brand). My husband and kids like a slice with a big slab of butter and a bit of raw honey.

honey bread
3.5 from 10 votes
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Paleo Honey Bread Recipe

Easy recipe for grain free, Paleo honey bread that tastes just like Sara Lee pound cake without all the carbs and sugar.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 medium loaf

Ingredients

  • 6 eggs preferably pastured or free range
  • 5 Tbl butter melted, preferably grassfed
  • 6 Tbl coconut milk or whole dairy milk
  • 6 Tbl raw honey
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour sifted
  • 1/2 tsp baking powder
  • 5 drops stevia extract

Instructions

  1. Whisk together eggs, butter, coconut milk, honey, sea salt, vanilla, and stevia. 

  2. 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.    

  3. Once everything is mixed, keep whisking until the batter is very smooth with no lumps. This may take a few minutes. 

  4. 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.

  5. This recipe makes 1 medium honey bread loaf, 12 muffins, or 24 mini muffins. Cover leftovers on the counter and refrigerate what you won't eat in 2 days in a sealed container.

Recipe Notes

Use date syrup instead of honey if you wish to refrain from cooking with honey, which is not an ideal practice.

Sarah, The Healthy Home Economist

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Category: Bread Recipes, GAPS Recipes, Paleo Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (42)

  1. ell

    Mar 15, 2023 at 9:29 pm

    5 stars
    where are the nutrition facts on this recipe? I would have appreciated having them included

    Reply
    • Sarah Pope

      Mar 16, 2023 at 9:42 am

      This recipe was published in 2010 … there was no ability to have nutrition facts as part of the recipe schema at that time. Sarah is going back and adding them as she can … however, calculating it takes about an hour per recipe and there are nearly 500 recipes on this site, so you can appreciate the task of redoing hundreds of them. She does the best she can while balancing writing new content every week and answering the hundreds of questions that she gets! – Nicole

  2. Lydia

    Jul 26, 2020 at 11:40 pm

    Hello Sarah,
    I thoroughly enjoy your blog posts. One thing I wanted to bring up is honey should never be used in baking since when honey is heated it becomes very toxic and it is hard for the body to excrete.

    Reply
    • lydia

      Jul 26, 2020 at 11:41 pm

      Sorry, I saw your last comment on honey only after I posted mine, pls ignore

  3. Jason P.

    Oct 25, 2019 at 9:04 pm

    Hello…good stuff. Thanks.
    I have read many times that eating heated honey is not healthy. Yet I consistently see baking recipes on those vary same sites which include honey. What’s the bottom line on eating honey that has been heated or baked?

    Reply
    • Jason P.

      Oct 25, 2019 at 9:05 pm

      Oh, I just saw your June 8, 2016 post to Sarah White. Thanks

    • Sarah Pope MGA

      Oct 26, 2019 at 11:54 am

      Some recipes on this site from many years ago had honey in them because it was before I researched the subject and found out it wasn’t such a good idea! My favorite sub for honey in these instances is date syrup.

  4. Lin

    Jan 31, 2017 at 2:57 pm

    Oh boy! I should have read the remarks! I used honey. This doesn’t look like it will ever cook. Please fix this recipe for others. Thanks.

    Reply
  5. Sarah White

    Jun 8, 2016 at 8:56 am

    Love this recipe, but was wondering in light of your more recent article on the dangers of cooked honey if you have adapted it yet?

    Reply
    • Sarah

      Jun 8, 2016 at 10:23 am

      I need to fix this recipe and not use honey! Thanks for the heads up … maple syrup or yacon syrup would be the likely candidates for substitution, but I have not tested it yet.

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