35+ Delicious Sunday Paleo Bread Recipes for Perfect Morning Meal

Sundays are meant for relaxation, leisurely mornings, and the comforting aroma of freshly baked bread.

If you follow a paleo diet or are simply looking to try something new, this collection of over 35 paleo bread recipes will add warmth and flavor to your weekend table.

Whether you’re craving a hearty loaf to pair with your morning coffee, a nutty, protein-packed bread, or a sweet treat that tastes just like home, there’s something here for every palate.

The paleo diet focuses on whole, unprocessed ingredients, which is exactly what makes these bread recipes so satisfying.

Packed with nutrient-dense ingredients like almond flour, coconut flour, and healthy seeds, these breads are gluten-free and made without refined sugars.

From classic banana bread to inventive flavors with added seeds and spices, these recipes cater to a variety of tastes and preferences.

Let’s dive into the world of paleo baking and explore the wonderful creations that will make your Sunday mornings even more special.

35+ Delicious Sunday Paleo Bread Recipes for Perfect Morning Meal

Baking paleo bread on a Sunday is more than just making food—it’s about embracing a slow, intentional start to your day.

With over 35 recipes to choose from, you have endless opportunities to try new flavors, perfect techniques, and discover which recipes become your new go-to favorites.

Whether you prefer a fluffy loaf, a savory bread, or something sweet, these paleo recipes are sure to inspire and delight.

Almond Flour Paleo Bread

This almond flour paleo bread is a grain-free, low-carb option that’s perfect for those on a paleo diet. It’s light yet sturdy, making it an excellent choice for sandwiches, toast, or simply enjoying with a slather of almond butter.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/4 cup almond milk (unsweetened)
• 1 teaspoon apple cider vinegar
• 1 tablespoon honey (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
3. In a separate bowl, whisk the eggs, almond milk, apple cider vinegar, and honey (if using).
4. Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour bread is a versatile staple for paleo diets. Its nutty flavor pairs well with sweet or savory toppings, and its dense texture is satisfying without feeling heavy. You’ll love how easy it is to make this bread part of your weekly meal prep.

Coconut Flour Paleo Bread

Coconut flour paleo bread is soft, slightly sweet, and incredibly nutritious. Its high fiber content makes it a great option for a filling breakfast or a midday snack, while remaining perfectly paleo-friendly.

Ingredients

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup almond milk (unsweetened)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon honey (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a small loaf pan with parchment paper.
2. Sift the coconut flour and baking powder into a mixing bowl, and add the sea salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and honey (if using).
4. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and lump-free.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool completely before slicing.

This coconut flour bread has a rich and moist texture that’s perfect for anyone looking for a paleo-friendly bread option. Its subtle sweetness makes it a favorite among kids and adults alike. Pair it with nut butter, avocado, or enjoy it plain—it’s that good!

Paleo Seed Bread

Packed with nutrient-dense seeds, this paleo seed bread is hearty, flavorful, and perfect for a healthy lifestyle. It’s gluten-free, grain-free, and brimming with texture and crunch.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/4 cup olive oil
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, chia seeds, sunflower seeds, pumpkin seeds, baking soda, and sea salt.
3. In a separate bowl, whisk the eggs, olive oil, and water.
4. Add the wet ingredients to the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared loaf pan and smooth the surface.
6. Bake for 35-40 minutes, or until the bread is firm and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This seed bread offers a hearty bite with a delightful crunch from the seeds. It’s a fantastic way to add variety to your paleo meal plan, providing a healthy, satisfying base for spreads or as a side for soups and salads. You’ll love its earthy, nutty flavors and nutrient-rich profile.

Paleo Zucchini Bread

This paleo zucchini bread is moist, slightly sweet, and packed with the goodness of grated zucchini. It’s a great way to sneak veggies into your diet while staying true to paleo principles.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup zucchini (grated and squeezed to remove moisture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
3. In another bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
5. Fold in the grated zucchini, ensuring it’s evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the bread completely before slicing.

This zucchini bread is a delightful way to enjoy a paleo treat. It’s soft, subtly spiced, and versatile enough for breakfast or a snack. Plus, the zucchini adds extra moisture and nutrition, making it a healthy and delicious choice.

Paleo Banana Bread

Paleo banana bread is a classic comfort food reinvented for a grain-free lifestyle. It’s naturally sweetened with ripe bananas and has a soft, tender crumb.

Ingredients

• 3 medium ripe bananas (mashed)
• 3 large eggs
• 1/4 cup almond butter
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, almond butter, coconut oil, and vanilla extract.
3. In a separate bowl, mix the almond flour, coconut flour, baking soda, sea salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool completely before slicing.

This banana bread is a paleo-friendly dream. The natural sweetness of the bananas pairs beautifully with the almond butter for a satisfying flavor. Enjoy it plain, or add your favorite paleo-friendly toppings for an extra treat.

Paleo Herb Bread

This savory paleo herb bread is aromatic, flavorful, and perfect for pairing with soups, stews, or salads. The combination of fresh herbs and paleo-friendly ingredients makes it a unique and tasty option.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup almond milk (unsweetened)
• 2 tablespoons fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, sea salt, garlic powder, and onion powder.
3. In another bowl, whisk together the eggs, olive oil, and almond milk.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. Fold in the chopped rosemary and thyme.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool before slicing.

This herb bread is bursting with fresh flavors from rosemary and thyme. It’s a savory delight that complements a variety of dishes and is equally enjoyable on its own. It’s a perfect addition to your paleo bread collection.

Paleo Sweet Potato Bread

This paleo sweet potato bread is naturally sweet and incredibly moist. Packed with the nutrients of sweet potatoes and a subtle hint of cinnamon, it makes a perfect breakfast or snack option that’s both hearty and satisfying.

Ingredients

• 1 cup sweet potato (cooked and mashed)
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the mashed sweet potato, eggs, melted coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This sweet potato bread is a nutritious twist on traditional bread recipes. Its rich, natural sweetness from the sweet potatoes is complemented by the warm flavors of cinnamon. It’s perfect on its own or spread with a bit of coconut butter for a truly indulgent treat.

Paleo Flaxseed Bread

Packed with fiber and omega-3s, this flaxseed bread is a great addition to your paleo menu. Its hearty texture and subtle nutty flavor make it perfect for making sandwiches or serving as a side with your favorite soups and salads.

Ingredients

• 1 cup flaxseed meal
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the flaxseed meal, almond flour, coconut flour, baking powder, sea salt, and garlic powder (if using).
3. In a separate bowl, whisk together the eggs, olive oil, water, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool for at least 10 minutes in the pan before transferring it to a wire rack to cool completely.

This flaxseed bread is a nutritious and filling alternative to conventional bread. Its rich flavor and dense texture make it satisfying and versatile, perfect for breakfast, lunch, or as an accompaniment to any meal.

Paleo Herb and Garlic Focaccia

This paleo herb and garlic focaccia is perfect for those who love a soft, flavorful bread with a hint of garlic and fresh herbs. It’s perfect as a side dish, for dipping into olive oil, or as the base for a delicious paleo sandwich.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3 large eggs
• 1/4 cup olive oil (plus extra for drizzling)
• 1/4 cup water
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and sea salt.
3. In a separate bowl, whisk the eggs, olive oil, and water until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until a thick batter forms.
5. Spread the batter evenly in the prepared baking dish, smoothing the top.
6. Sprinkle the garlic powder, rosemary, and thyme evenly over the top. Drizzle a little extra olive oil on top for added flavor.
7. Bake for 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool before slicing.

This paleo herb and garlic focaccia is full of flavor and perfect for adding a touch of sophistication to any meal. Its soft, fluffy interior and crisp, golden top make it an excellent alternative for those following a paleo diet while still enjoying the texture and taste of traditional bread.

Paleo Coconut Flour Bread

This paleo coconut flour bread is light, fluffy, and packed with a subtle coconut flavor. It’s an excellent choice for those who want a bread that’s both nutritious and versatile, great for breakfast, sandwiches, or simply with a pat of ghee.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or other non-dairy milk)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the coconut flour, almond flour, baking powder, and sea salt.
3. In another bowl, mix the eggs, melted coconut oil, honey, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Add the almond milk to loosen the batter as needed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Cool the bread for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.

This coconut flour bread is perfect for those following a paleo diet and seeking a gluten-free alternative. The coconut flour gives it a light and airy texture while adding a subtle, natural sweetness. It pairs well with a variety of toppings, from avocado slices to nut butter.

Paleo Pumpkin Bread

With the warm flavors of pumpkin and a hint of spice, this paleo pumpkin bread is perfect for fall or any time you crave a comforting, moist, and slightly sweet bread. It’s paleo-friendly and a great source of vitamins.

Ingredients

• 1 cup pumpkin puree (unsweetened)
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
3. In another bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This pumpkin bread is a delightful, seasonal treat that’s both paleo-friendly and nourishing. The spices pair beautifully with the pumpkin, creating a comforting aroma and a moist, tender crumb. Serve it with a cup of warm herbal tea for an extra cozy experience.

Paleo Almond and Seed Bread

This paleo almond and seed bread is a hearty, nutrient-dense option that’s packed with protein and healthy fats. The combination of almond flour and seeds gives it a satisfying crunch and texture, making it perfect for a nutritious breakfast or as a side with your favorite dishes.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/4 cup pumpkin seeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, sunflower seeds, flaxseeds, pumpkin seeds, baking soda, and sea salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, honey, and apple cider vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond and seed bread is a nutritious powerhouse, loaded with protein, healthy fats, and fiber. It’s an ideal choice for those who enjoy a heartier bread with a satisfying crunch. Perfect as a snack or used for making open-faced sandwiches with your favorite toppings.

Paleo Zucchini Bread

This paleo zucchini bread is a refreshing twist on a classic. Moist and subtly sweet, it incorporates the light, fresh flavors of zucchini with warm spices like cinnamon and nutmeg. Perfect as a breakfast treat or a snack any time of day.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, sea salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until smooth.
4. Stir the grated zucchini into the wet ingredients, making sure it’s evenly distributed.
5. Combine the wet and dry ingredients, mixing until fully incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is a versatile and healthful choice, with a tender crumb that’s slightly sweet and enhanced by a hint of spice. It pairs perfectly with a bit of almond butter or a drizzle of honey for an indulgent touch.

Paleo Banana Bread

Rich, moist, and naturally sweetened, this paleo banana bread is perfect for breakfast or a mid-day snack. The ripe bananas lend their natural sweetness, and the combination of almond and coconut flour creates a perfect texture for a guilt-free treat.

Ingredients

• 3 ripe bananas (mashed)
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This paleo banana bread is not only delicious but also a perfect way to use up overripe bananas. It’s fluffy, subtly sweet, and ideal for those on a paleo diet who want a satisfying snack without refined sugars.

Paleo Sunflower Seed and Chia Bread

This paleo sunflower seed and chia bread is full of texture and nutrients, making it a great option for those looking for a bread with a bit more substance. Packed with healthy fats and protein, it’s perfect for breakfast, making sandwiches, or enjoying as a hearty snack.

Ingredients

• 1 cup almond flour
• 1/2 cup sunflower seed flour (or ground sunflower seeds)
• 1/4 cup chia seeds
• 1/4 cup flaxseed meal
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup water
• 1 tablespoon honey or maple syrup
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, sunflower seed flour, chia seeds, flaxseed meal, baking soda, and sea salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, water, honey, and apple cider vinegar.
4. Gradually mix the wet ingredients into the dry ingredients until a thick batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This sunflower seed and chia bread is rich in healthy fats and protein, providing sustained energy throughout the day. Its nutty, satisfying flavor makes it an ideal addition to your paleo breakfast or as a base for hearty sandwiches.

Note: More recipes​ are coming soon!