Paleo Breakfast Bread Topped with Lemon Coconut

5.0/5 rating (2 votes)
Paleo Breakfast Bread Topped with Lemon Coconut

I was at our local market and found a package of raisins, dairy free dark chocolate, walnuts and almonds.  The perfect amount for a breakfast bread. 

This was so yummy.   #paleo



  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour (or GF flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1/3 cup coconut sugar
  • 1 small container unsweetened applasauce
  • 1 lemon, zested and juiced
  • 1/2 cup raisins
  • 1/4 cup dark chocolate chunks (dairy free)
  • 1/3 cup walnuts, chopped
  • 1/3 cup slivered almonds
  • 2/3 cup unsweetened shredded coconut plus more for topping


  1. Preheat oven to 375 degrees F.  Coat bread pan with oil or butter

  2. In a large bowl add almond flour, tapioca (or GF) flour, baking powder, baking soda, cinnamon and salt.  Use a fork and combine well for a smooth consistency.

  3. In a small bowl whisk the eggs then add in coconut sugar, applesauce and lemon juice.  Pour into dry mixture.  Add in raisins, walnuts, almonds and coconut.  Pour batter into pan and bake for 30-40 minutes or until a toothpicks comes out clean when inserted in the center of the bread.

  4. In a small bowl add about 1/2 cup of shredded coconut and the lemon zest.  Top to the bread about 5-7 minutes before the bread is done baking.

  5. Remove bread from oven and let sit for 45 minutes to 1 hour.  Rub a butter knife along the edges and using one end and the knife the bread will lift and land on a work board.  Slice and Enjoy! xo


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