Thanksgiving Bread

  • Author: Ashley Thomas


  • 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
  • 23 bacon strips, cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)


  1. Preheat oven to 350F.
  2. Melt ghee in a pan over medium heat.
  3. 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.
  4. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary and nutmeg. Mix well.
  5. Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
  6. Fold the cooked bacon crumbles into the batter.
  7. Spread the thick batter into a loaf pan and bake at 350 for 35-45 minutes or until toothpick comes out clean.