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Gluten-Free Nut Bread

It’s officially fall and all I want to do is stay in the kitchen and bake.

I’d like to think I’ve been on a roll…biscuits with our soups, making muffins with leftover carrots and apples and now this nut bread that I’m hooked on.

I’ve been leaning toward a more gluten-free diet lately (thanks for the nudge, Dean :P) and decided to attempt a gluten-free bread. Lara has been sending in her bread recipes, too. With her latest being corn bread two ways – 1 quick, 1 yeasted.

So now I’m sharing mine! One slice is more than enough to have you feeling satisfied for hours because of all the healthy fats and protein from the nuts.

We’re talking walnuts, pumpkin seeds, sesame seeds and more – all boasting plant-based calcium, magnesium and trace minerals like manganese.

Plus, even if you’re a less-than-adequate baker, I swear you can make this! So give it a try 🙂

Gluten free nut bread 01

Gluten-Free Nut Bread

One slice is more than enough to have you feeling satisfied for hours because of all the healthy fats and protein from the nuts.

Course Breakfast,Snack
Cuisine American
Keyword bread,gluten-free
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Calories 3153 kcal


  • 1/2 cup pumpkin seeds
  • 1/4 cup walnuts
  • 1/2 cup flax seeds
  • 1 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1 cup almond flour
  • 3 tbsp chia seeds (1 tbsp for sprinkling on top)
  • 5 eggs
  • 1 tsp salt (I tend to use minimal salt in all my recipes, so adjust accordingly)
  • 1/2 cup water
Nutrition Facts
Gluten-Free Nut Bread
Amount Per Serving
Calories 3153 Calories from Fat 2367
% Daily Value*
Fat 263g405%
Saturated Fat 30g188%
Cholesterol 818mg273%
Sodium 2698mg117%
Potassium 2736mg78%
Carbohydrates 116g39%
Fiber 71g296%
Sugar 10g11%
Protein 127g254%
Vitamin A 1255IU25%
Vitamin C 1.9mg2%
Calcium 1679mg168%
Iron 37.3mg207%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Preheat oven to 375 degrees Fahrenheit (175 degrees C).
  2. Grease a medium loaf pan or line it with baking parchment (see above).
  3. Combine all dry ingredients together in a large bowl and mix well.
  4. Add the 5 eggs and slowly add the water and stir well.
  5. Pour mixture into your loaf pan and sprinkle the remaining 1 tbsp. of chia seeds on top.
  6. Bake in the oven for 30 minutes, or until a toothpick can be inserted and comes out clean. (This will depend on your oven. Some may take up to an hour, but keep checking every 10 minutes after 30 minutes.)
  7. Cool and slice.
  8. Serve!

Recipe Notes

Nutritional facts per one ounce slice: 88 calories, 2 grams protein, 10 grams carbohydrate, 1 gram fiber, 4.39 grams fat (only 0.62 grams saturated, the rest unsaturated), 52 mg calcium, 39 mg potassium, 8 mg magnesium, 2.3 mg selenium, 1 mg iron, 63 mg sodium (if salt sensitive, use ¼ teaspoon of salt or omit altogether)

Gluten free nut bread 03

This loaf will last ~5 days in your bread pantry and even longer in the fridge. If you don’t want your bread to be as dense, you can also add 1 small zucchini, shredded and one more egg.

Personally, I enjoy it toasted with some butter. That’s it! But I’ve also added cheeses, olive oil, and fresh tomato and cucumber too. 

What will you add to yours? Let me know in the comments below.

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Author: Monica Straith, BS

Monica is the PR and Outreach Manager and Fitness Lead at AlgaeCal. She’s an ACE Certified Personal Trainer and Nutrition Specialist, and has a B.S. and B.A. from the University of Wisconsin-Madison, where she played varsity soccer for four years. Monica pulls from her experience in athletics and health to contribute to AlgaeCal and has also been featured on myfitnesspal blog, Prevention, and Huffington Post.