Thanksgiving Bread


Thanksgiving Bread
Thanksgiving Bread

Imagine stuffing in a loaf form. That is exactly how I’d describe this Thanksgiving bread. This bread is nice and moist; it has all the essentials of a good stuffing: sage, rosemary, celery, even chicken stock. I added some toasted walnuts for a little crunch and some bacon because bacon makes everything better. You can cube or crumble this bread if you really want to, but personally, I like to serve it in slices alongside turkey – with some sweet cranberry sauce smeared right on top. Or, you could pour some thick gravy over a slice of this bread and enjoy it just like that.

If you decide not to make this Thanksgiving bread part of your holiday meal then make it afterward. Chances are you’ll have most of these ingredients in your fridge – just waiting to be used. You can make this with leftovers AND it’ll help you eat your leftovers. Use this as sandwich bread for all those leftover turkey sandwiches you’ll be eating after the holiday.

This is going to be my first year planning a Paleo Thanksgiving for my guests. Last year, I made the works and just ate what I could. It was fine but I’ve decided there’s no need for that. Paleo food can be just as good – if not WAY better – than wheat products and other processed foods. I want to make sure my family/friends don’t feel like the meal is lacking in any way, which is why I’m testing everything in advance. This Thanksgiving bread made the cut – it got a big thumbs up from my not quite Paleo hubby, Roby.

If you’re looking for a few more Paleo-friendly Thanksgiving ideas, here they are:

Starters: Autumn Soup; Indian Roasted Butternut Squash

Beverages: Apple Cider; Cranberry Juice (made in a slow cooker); Egg Nog

Sides: 3-ingredient Cranberry Pomegranate Sauce

Dessert: Apple Butter Pumpkin Pie; Paleo Naan with Apple Butter; Egg Nog Cake; Boozy Fruit Cake

Thanksgiving Bread

Thanksgiving Bread

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  • 1 tablespoon ghee/butter or fat of choice
  • 1 onion chopped
  • 2 stalks celery chopped
  • ½ cup walnuts roughly chopped
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped sage approx. 10 sage leaves
  • 1 tablespoon finely chopped fresh rosemary
  • pinch of freshly grated nutmeg
  • 4 eggs
  • ½ cup chicken broth or turkey broth
  • 2-3 bacon strips cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)


  • Preheat oven to 350F.
  • Melt ghee in a pan over medium heat.
  • Add the onion and celery to the pan and saute for about 5 minutes. Next, add the walnuts and saute for another couple minutes. Set this mixture aside for now.
  • In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary and nutmeg. Mix well.
  • Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
  • Fold the cooked bacon crumbles into the batter.
  • Spread the thick batter into a loaf pan and bake at 350 for 35-45 minutes or until toothpick comes out clean.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Cindy Spillar says

    Hello – I was wondering if you could share how the carbs, sugars, etc. come out to be on this bread? Excited to try it.

  2. Kathy Mercer says

    For some reason, the recipe for Thanksgiving Bread has gone missing. I was hoping to make it this week. Can you please repost it?

    • My Heart Beets says

      I’m so sorry, my recipes are only showing up on desktop/laptop and not on mobile devices at the moment – I’m in the middle of a website update so this should be resolved asap!

  3. Jessica W says

    Is it possible to sub something else in place of the almond flour to make it nut free? (sorry! thanks for the awesome recipe!)

  4. Caitlin says

    Looking forward to trying this out in a couple of days! Is the sauteed onion mixture simply the onion and fat of choice or is it the fat of choice, onion and celery? All in all, what needs to be cooked before baking the whole loaf in the oven- is it just the onion and bacon? Thanks!!

    • My Heart Beets says

      Awesome! I updated the recipe to make the instructions easier to understand – let me know if you still have trouble. The onion mixture includes everything that was sauteed (onion, celery, walnuts). Hope that helps 🙂

  5. Annette says

    What a fabulous bread recipe! I cut thickish slices, fried them in ghee and had them for breakfast with smashed avocado, poached eggs and fried mushrooms. Was very good. Thank you so much for sharing.

  6. Annette says

    I made this yesterday and it smelled amazing. It was great hot with lashings of butter but this morning I used it thickly sliced and fried in ghee with smashed avocado, poached eggs and fried mushrooms. It was soooo good. Thank you so much for sharing. 🙂

  7. Janet Bublitz says

    I made this last night and baked it for Thanksgiving dinner today. I won’t miss my wheat laden stuffing from years past. Great recipe, loved it! Thank you!

  8. Fee says

    My husband and I have just complete the whole 30 and are looking forward to our 1st paleo thanksgiving. Will be adding the to the table! thank you 🙂

  9. Kati says

    I saw your recipe on a Chowstalker email and have to say, this sounds Uh. May. Zing. I proposed it to my husband for Thanksgiving, and as first he was skeptical. Then I said it would be perfect for cutting a slice and layering turkey on top. I had him at layering. And the potential for leftover sandwiches is almost unfathomable! Thank you for making this!

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