Paleo Fruit and Nut Bread

This quick and easy Paleo Fruit and Nut Bread is grain, sugar, and dairy free.  It’s also amazingly versatile, and fabulous toasted!

I was skeptical about this gluten, dairy, and sugar free bread until I took my first taste --- it's AMAZING!

Paleo Toasting Bread

This paleo fruit and nut bread is an amazingly nutrient rich food, made with a base of almond meal, mashed banana, a couple of eggs and a touch of coconut oil — the rest is a boatload of chopped dried fruits, nuts, and seeds.  And guess what?  It’s really good!  The whole family loved this one.  Keep in mind this is not like any bread you’ve had before, the only thing I can liken it to is a very dense moist date nut bread, but without the extra sweetness.  It makes a killer breakfast.

Paleo fruit and nut bread

I turn to breads like this when I’m tired of my regular breakfast, and when I have lots of extra dried fruit and nuts cluttering up my cabinets.  Nuts in particular can spoil if kept too long, so I like to keep them moving.  This is a super healthy way to start the day, and I guarantee you won’t be hungry again for a long while.  It’s dense and moist, with no sugar or honey added — the only sweetness comes from the fruit.  The coconut oil adds great flavor and somehow reads as ‘sweet’ to my palate, too.

Gluten, sugar, and dairy free Paleo Fruit and Nut Bread

You can really use most any kind of fruit, nut, and seed.   For the fruit I used (all dried) apricots, figs, cranberries, dates, pineapple, and blueberries.  For the nuts, I used almonds, pecans, pistachios, walnuts, and hazelnuts.  I also used flaxseeds.   The assortment of add ins results in a beautiful mosaic of fruits and nuts when you slice into this bread.  Each piece is unique!

Healthy Paleo Banana Bread

This is a fun recipe to try, it definitely will expand your concept of what ‘bread’ is.  Toasting enhances it, I think, by bringing out the flavor of the fruit and nuts, and crisping the outer edges of the bread slightly.  I also like to add a pat of butter, which isn’t strictly Paleo*, but delicious.  This is not a breakfast you will gobble down quickly, each bite demands to be savored!

Paleo Banana Almond Meal Bread

Paleo Breakfast Bread

Paleo Breakfast Bread

Ingredients

  • 2 ripe bananas
  • 2 large eggs
  • 1/4 cup unrefined coconut oil
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp flax seeds (whole)
  • 2 cups rough chopped nuts (I used almonds, pecans, pistachios, walnuts, and hazelnuts.)
  • 2 cups rough chopped dried fruits (I used apricots, figs, cranberries, dates, pineapple, and blueberries.)

Instructions

  1. Set oven to 350F
  2. Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
  3. Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. Put them into a large mixing bowl and whisk in the eggs and coconut oil really well.
  4. Stir in the flour, baking powder, and salt and blend well.
  5. Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
  6. Turn into the loaf pan and spread out the dough evenly, and into the corners.
  7. Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
  8. Let the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing, but that's optional.
http://theviewfromgreatisland.com/paleo-fruit-and-nut-bread/

tips:

  • Remember all the fruits (except the banana) in this bread are dried, fresh won’t work in this recipe.  Others to try that are not listed here: raisins, peach, prune, mango, strawberries, cherries,  papaya.
  • Fresh nuts from the shell are far superior to the bagged ones, if you can find them.  Raw work best, but if you can only find toasted, that ok, as long as they aren’t salted.  Other nuts to try that are not listed in the recipe: macadamia, cashew, peanut, and pine nuts.
  • I only used flax seeds, but there are so many other great ones out there, like pepitas, chia, sunflower, sesame, etc.  Feel free to use what you like.
  • I pureed my bananas in my small food processor to get a smooth result.  If you choose to hand mash yours, make sure they get really well mashed.
  • The bread is delicate, and I found that it worked best to cool it, then wrap it in plastic and refrigerate overnight before slicing.  The more finely you chop your fruit and nuts, the easier the bread will be to slice, but I like some chunkiness to the texture.  A good sharp serrated bread knife works well.
  • If you are toasting, be careful not to over do it, the bread will scorch quickly in a regular toaster.  A toaster oven works well too.
  • This bread freezes nicely, just be sure to wrap it well.

Paleo Banana and almond flour fruit and nut bread

*PALEO refers to an approach to eating that relies on the foods our Paleolithic ancestors had available to them, before the era of farming.  The thinking is that our bodies and metabolisms weren’t meant to cope with grains, legumes, dairy, or modern processed foods and sugars.

 

don’t forget to pin it!

This Paleo Fruit and Nut Bread is grain, sugar, and dairy free. It's also amazingly versatile, and fabulous toasted! ~ theviewfromgreatisland.com

130 Comments

  • Reply
    Terrell
    March 20, 2017 at 6:52 pm

    Can I use chia seeds instead of flax seeds

    • Reply
      Sue
      March 20, 2017 at 8:39 pm

      Yes, sure!

      • Reply
        Terrell
        March 21, 2017 at 1:33 pm

        Thanks I made it and I love it

  • Reply
    Jo
    March 20, 2017 at 12:46 am

    Hello from Malaysia! I made this yesterday and it taste amazing. Had a slice for breakfast and it keeps me full throughout lunch time. Just a question, my bread does not look as pretty as yours, it is dark inside. I use canola/sunflower oil instead of coconut oil and wonder is that the reason why it does not look ‘white’ like yours.

  • Reply
    Kate Diamond
    March 6, 2017 at 11:10 am

    I LOVE this recipe! I’ve tried it before and have always enjoyed it, but it’s front and central to my menu planning this spring. I’m doing a pantry purge for Lent, and this is the tastiest way I know to use up all my dried fruit!

    I linked back to your recipe and used one of your photos (credited you directly underneath with a link back and also within my blog post). I’m hoping that’s okay! If not, please let me know and I’ll remove the photo immediately. :)

    https://katediamond.wordpress.com/2017/03/05/march-meal-plan-1-pantry-purge/

    • Reply
      Sue
      March 6, 2017 at 12:28 pm

      Thank you Kate, I’m thrilled that you love it, and so glad you made it as part of your ‘Pantry Purge’!!

  • Reply
    Cecilia
    February 14, 2017 at 4:50 am

    se me hace agua la boca… este fin de semana lo hare para el desayuno. Gracias

  • Reply
    Karen
    February 3, 2017 at 8:30 pm

    Do you have the nutritional information on this recipe? It looks awesome. I’m on a low carb high fat diet and was looking for the total carbs per serving

  • Reply
    Maria
    January 29, 2017 at 1:13 pm

    I made the bread and it was delicious! I added little shredded coconut and my husband can’t stop eating the loaf.

    • Reply
      Sue
      January 29, 2017 at 1:22 pm

      Yay, that’s great to hear. A lot of people have used various coconut products in this recipe, I need to try that.

  • Reply
    Hollie
    January 10, 2017 at 6:49 am

    Thanks so much for the recipe! I ended up using apricots and dates, I will put in even more next time! I used Pillsbury gluten free flour, and it was incredibly dry when mixed together, so I added almost another 1/4 cup of melted coconut oil and 1 more banana, and it turned out great.

    Thanks again, I’ll be making this a regular breakfast item!

    • Reply
      Sue
      January 10, 2017 at 7:32 am

      It’s nice to know that this recipe is so forgiving and flexible, I love hearing about all the ways people are changing it up!

  • Reply
    Lopez
    December 12, 2016 at 9:26 am

    I’m happy that you shared this Paleo Fruit and Nut Bread recipe with us. It’s really nice. Thanks, Sue for sharing this wonderful recipe.

  • Reply
    Colleen Chao
    December 8, 2016 at 8:47 pm

    Omigosh, this bread is DELISH! Truly the best grain-free bread I’ve ever made. The banana taste is perfectly subtle, and I just love the chunky texture. I’m super sensitive to even fruit sugars, so I used only a handful of freeze-dried strawberries and then went wild with shaved almonds, sprouted pepitas, and sprouted sunflower seeds. This will definitely be my new go-to breakfast and snack bread! Thank you so much for gifting us all with such a wonderful recipe, Sue!

    • Reply
      Sue
      December 8, 2016 at 8:56 pm

      What a wonderful comment, thanks Colleen! I love hearing all the ways that you guys are tweaking this recipe.

  • Reply
    Elizabeth
    November 17, 2016 at 11:02 pm

    It seemed to me that something is missing. After I put all the ingredients together it was just a dry powder with fruit and nuts in it. It needed a lot more oil, more eggs and some water to become something I could work with. I used coconut flour instead of almond flour because that’s al I had. Would that be the reason? I am baking it now, I hope it will be as good as everyone says.

    • Reply
      Sue
      November 18, 2016 at 7:02 am

      Yes, Elizabeth, coconut flour acts very differently from other flours, it absorbs liquids like crazy! You would need to compensate with extra liquid, but I haven’t used it much, so I can’t tell you an exact amount. In general I avoid coconut flour for baking.

      • Reply
        Elizabeth Kover
        November 20, 2016 at 9:34 pm

        Thanks Sue. It tastes good though but next time I will use almond flour.

  • Reply
    Marcela Raspini
    November 14, 2016 at 11:34 am

    Hi Su,
    What can I use to replace coconut oil?

    • Reply
      Sue
      November 14, 2016 at 12:07 pm

      Any oil will do, Marcela.

  • Reply
    Guna
    November 7, 2016 at 5:56 am

    The bread turned out super good! Thank you a lot for recipe! I used almonds, walnuts, pepitas, sunflower seeds and figs, prunes, apricots and goji berries.

  • Reply
    Paula
    November 2, 2016 at 9:50 pm

    This looks incredible! I’m alerfic to bananas, can you recommend a replacement? Thank you!

    • Reply
      Sue
      November 3, 2016 at 8:47 pm

      I’m experimenting with apple butter, or pumpkin, Paula.

  • Reply
    Tracy Kilkenny
    September 5, 2016 at 11:58 pm

    I made this and it turned out a crumble mess,where did i go wrong,please help.

    • Reply
      Sue
      September 6, 2016 at 5:57 am

      It’s hard to know what might have gone wrong, Tracy. Did you use all the ingredients in the exact measurements? I recommend wrapping and chilling the bread before slicing with a good serrated bread knife, with a sawing motion, to get through all the chunky bits.

  • Reply
    Melody
    August 20, 2016 at 10:23 am

    Can I use gluten free flour instead if almond flour?

    • Reply
      Sue
      August 20, 2016 at 12:01 pm

      Yes, I know a lot of people have experimented with various kinds of flour, and I think that would work, Melody.

      • Reply
        Melody Ortega
        August 22, 2016 at 7:22 am

        Hi Sue,

        Great recipe. I made it last night and decided to cut it this morning per your suggestion.
        Once I cut it, I couldn’t stop eating it!
        For the gluten free flour, I did the same measurements as you had for the almond flour.
        I would like it to be a bit more moist the next time I make it, what would you recommend for me to do in order to get this result?

        Again, thank you for the amazing recipe!

        • Reply
          Sue
          August 22, 2016 at 7:28 am

          I don’t often cook with gluten free flour, Melody, but maybe if you cut down the flour just a bit that will help? I’m glad you liked it, I’m planning a pumpkin version next!

  • Reply
    Vivian
    August 15, 2016 at 11:08 pm

    Two things:

    1- In the instructions it doesn’t say where to add the flaxseeds or if they have to be whole or milled?

    2- The taste came out great, however the texture was a bit crumbly. I wonder what I did wrong?

    • Reply
      Sue
      August 16, 2016 at 6:51 am

      The flax seeds are whole, and you would add them in step 5 where it says add the fruits, nuts, and seeds. I found it was good to wrap it and refrigerate overnight before slicing, and you need a good sharp serrated knife to get through all those nuts, etc!

  • Reply
    Sylant
    August 15, 2016 at 1:42 pm

    This bread isnt sugar free and shouldnt be posted as such, dried fruit turns into pure unadulterated sugar way more than if you ate the fruit fresh but it does look delicious for people who can eat dried fruit. Trust me if i could i would eat it.

    • Reply
      Sue
      September 3, 2016 at 2:25 pm

      It just means it doesn’t have standard, granulated sugar. Anything with fruit in it will of course have natural sugars. The word fruit is right in the recipe title and URL for the page, so it’s not like that was a secret.

  • Reply
    Lynn
    August 10, 2016 at 2:16 pm

    Has anyone tried making muffins with this recipe? I have all ingredients, but no loaf pan!! PLEASE help, this looks too good to pass up! ty

    • Reply
      Sue
      August 10, 2016 at 2:49 pm

      I haven’t tried it in any other form, and it really doesn’t have a muffin consistency, Lynn, but I don’t see why you couldn’t bake it in a muffin tin, just don’t expect a muffin-like texture! Did I say muffin enough times? ;)

      • Reply
        Crystal
        January 4, 2017 at 7:45 pm

        Hi sue, is there a substitute for bananas ? I’m allergic to bananas.

        • Reply
          Sue
          January 4, 2017 at 9:14 pm

          I suggest reading through the comments, lots of readers have switched up the ingredients for this recipe, Crystal. It’s a little tricky substituting for banana, but you might try apple butter, pumpkin, or another thick fruit or veggie puree. I’m allergic to raw banana, but I can tolerate it when it’s cooked.

  • Reply
    Tesia
    August 2, 2016 at 4:44 pm

    This is the healthiest, tastiest and the best fruit and nut bread I have ever made (or had). It’s easy to make and texture is excellent, varying the dried fruit/nut mix is an added bonus . We have it with a dollop of organic coconut yoghurt. It’s delicious warm or cold. I have never commented on any recipe sites, but in this instance it deserved a big round of wholesome applause. Thank you

    • Reply
      Sue
      August 2, 2016 at 5:21 pm

      I hope you don’t mind if I quote you, Tesia, this is a fabulous comment!!

  • Reply
    Cheryl
    July 23, 2016 at 1:55 pm

    I just found your blog, and everything looks wonderful I was having my “Red Hat” friends over for a pool/slumber party and decided to fix this bread for one of my breakfast offerings. I loved it, as did my guests, so now I’ve subscribed to you blog and have saved many of your recipes in Pintrest. I plan to make more loaves and actually will probably make mini loves for Christmas gifts. Thank you for such a good and healthy recipe.

    • Reply
      Sue
      July 23, 2016 at 6:16 pm

      Thanks Cheryl, so glad to have you part of the tvfgi team!

  • Reply
    Ali
    July 21, 2016 at 3:13 am

    I have made this bread several times and it is so good. I was wondering if it can be made into muffins?

  • Reply
    Balvinder
    June 25, 2016 at 8:10 am

    It looks amazing!

    • Reply
      Sue
      June 25, 2016 at 12:19 pm

      Hope you give it a try!

  • Reply
    VC
    June 23, 2016 at 7:59 pm

    this original recipe tastes great! the 2nd time around, i cut out the dried fruit and opted for choc chips (high in cacao). also added 1 tbsp of wheatgerm, flax seed and chia seed. and, to make it SUPER healthy, i added into a BIG handful of spinach (turns the batch green) and about 12 mini carrots. everything got blended together into the food processor. then, i baked these as cookies so that i could easily convince my 2 year old to eat them, which she’s happily doing right now.

    • Reply
      Sue
      June 23, 2016 at 8:07 pm

      I love all your changes, VC! Especially the chocolate chips and the carrots :) And I love wheatgerm, great work!

      • Reply
        VC
        June 23, 2016 at 10:59 pm

        one question….how long should these last refrigerated?

  • Reply
    Bina
    June 18, 2016 at 10:08 am

    This recipe looks amazing. I can hardly wait to try it. I have all the ingredients except coconut oil.
    Can I use any other oil?

    • Reply
      Sue
      June 18, 2016 at 10:12 am

      I think any oil will work, Bina.

  • Reply
    Linda
    June 12, 2016 at 5:45 pm

    I love this breakfast bread! Delicious and such a nice change of pace for breakfast. It makes a great power snack, too. Just a thin slice does the trick. Have it with a nice cup of herbal tea.

    • Reply
      Sue
      June 12, 2016 at 9:33 pm

      If I could only master the thin slice thing, Linda…

  • Reply
    Kelsey
    June 12, 2016 at 4:01 pm

    My family absolutely loves this bread, but I end up eating most of it myself :) Thank you Sue for sharing this recipe!!! Its our new favorite (and healthy) bread!

    • Reply
      Sue
      June 12, 2016 at 4:24 pm

      I’m truly thrilled that you all love it Kelsey, I’ve had so much great feedback on this bread that I think it’s time for a variation on the recipe, I can’t wait!

  • Reply
    Tasha Hess
    June 8, 2016 at 10:54 am

    I made this this morning. I ground my own almonds and added some coconut flour. Also added orange rind and vanilla. So yummy!!! Thank you for the inspiration.

    • Reply
      Sue
      June 8, 2016 at 12:07 pm

      That sounds so good, Tasha, and it’s really good to know that adding part coconut flour works.

  • Reply
    Louise
    April 25, 2016 at 4:06 pm

    I don’t live near a Publix but was introduced to its breakfast bread when I visited a friend in Florida. I have been trying to duplicate that bread without success. Although I know its product is made with flour, I will definitely try your version. It looks so healthy and nutritious. Thanks!

  • Reply
    Lisa
    April 5, 2016 at 6:25 pm

    Unrefined coconut oil. Would that be liquid coconut oil also known as fractioned or solid? If solid do you melt it before adding it to the recipe?

    • Reply
      Sue
      April 5, 2016 at 7:15 pm

      I use it in whatever state it’s in in my cupboard, Lisa, and that’s usually solid.

      • Reply
        Lisa
        April 10, 2016 at 10:57 am

        I made this bread today using liquid fractioned coconut oil. It turned out great.

        Do you know the nutritional info? Carbs, sugars. I understand that could vary based on fruits and nuts used. Maybe a rough idea.

  • Reply
    Ali
    March 20, 2016 at 5:18 am

    I wanted to comment because I made this bread and it was so good. I ate the whole loaf myself!

  • Reply
    Barbara
    March 18, 2016 at 3:35 pm

    Has anyone made this with something other than bananas? Thinking about applesauce and wondering how much to use?

    • Reply
      Sue
      March 18, 2016 at 3:49 pm

      I was thinking that pumpkin might work. Applesauce has such a different consistency from mashed bananas.

  • Reply
    Denise
    March 16, 2016 at 5:37 am

    I really like your Paleo bread, the only problem is … I don’t like bananna… can I replace it for something els? Do I need it to get a smooth texture of can I just skip it.. Thanks

    • Reply
      Debbie
      October 11, 2016 at 7:19 am

      You don’t taste the banana at all. Not like banana bread.
      At least I can’t and I eat this almost everyday.

  • Reply
    Rose
    March 13, 2016 at 10:41 am

    I’m new to Paleo and just made this bread yesterday, it’s amazing. I just added raisins, dates, and some nuts that I had, 1 banana, it was delicious. I will certainly make it again.

    • Reply
      Sue
      March 13, 2016 at 11:07 am

      Thanks Rose :)

  • Reply
    nicole
    March 10, 2016 at 12:12 pm

    Can i substitute almond flour with coconut flour ? If so, do you have recommendations of proportions of coconut flour? Thank you and i look forward to making this :)!

    • Reply
      Sue
      March 10, 2016 at 2:14 pm

      I don’t work with coconut flour enough to be able to advise you Nicole, sorry. I know that coconut flour absorbs a lot of liquid, so you would have to alter the recipe to accommodate that. Sorry I can’t be of more help, I think you would need to experiment to see how coconut flour would work in this bread.

  • Reply
    Andrea
    February 28, 2016 at 1:16 pm

    I’ve been making this every few weeks since I discovered your recipe last November. I try to stick to dried fruits that don’t have added sugar (raisins, currents, apricots, apples, dates…) but at Christmas I added dried cranberries and candied peel (along with a teaspoon of vanilla) and called it Christmas fruitcake. So good! Regarding seeds, I didn’t know if you meant 2 Tblsp whole or ground flax seeds, and have been using ground. I do mix pepitas and sunflower seeds in among the nuts though. Thanks so much for the great recipe!

    • Reply
      Sue
      February 28, 2016 at 4:13 pm

      Thanks so much for that great feedback Andrea — I like the idea of adjusting it for the holidays, I’ll definitely try that next year. I actually used whole flax seeds because that’s what I had and I think they’re so pretty!

  • Reply
    Maddie
    February 27, 2016 at 8:39 pm

    Doesn’t dried fruit have a lot of sugar? Or is there a certain kind of dried fruit you buy that has less sugar?

    • Reply
      Sue
      February 28, 2016 at 8:19 am

      Fruit naturally has sugar in it and when you dry it it gets concentrated. Most dried fruit is sweet because of that. I think they do add sweetener to dried cranberries, though.

  • Reply
    Andrea
    February 27, 2016 at 5:55 pm

    This bread looks so much like the breakfast bread from Publix I think I will have to try it out. Not only am I a thousand miles from the nearest Publix, this looks delicious! I can’t wait to make it!

  • Reply
    Eileen
    February 27, 2016 at 11:28 am

    Just put this in the oven in 9×13 stone pan. Had three bananas so adapted the recipe to that. I used craisins, apricots, cherries and cashews, pecans, almonds, and peanuts. Anxious to see how it does. Sounds so delicious

  • Reply
    Rosa Chico
    February 3, 2016 at 2:58 pm

    Made this yesterday and it was moist and delicious. My 3 year old loved it. I omitted the bananas and added banana exctract instead with 2 packets of splenda as I’m watching my sugar. I made another batch with 60% cocoa chips. Thank you for recipe.

    • Reply
      PJ
      February 17, 2016 at 4:09 pm

      If you are working on a healthy diet, please take some time to read about how Splenda is made and possibly consider using Stevia instead. I also wonder what unnatural ingredients might be in the banana extract.

  • Reply
    Mariane
    January 29, 2016 at 7:23 am

    Hi, Made the bread this week and it is absolutely delicious. I am not a nut person, so I substituted with grated coconut and some chocolate chips.

    • Reply
      Sue
      January 29, 2016 at 11:39 am

      I’m really glad it worked out for you Mariane, and now that you’ve put the idea of chocolate chips in my head…I think I need to make another loaf :)

  • Reply
    Erika
    January 19, 2016 at 8:29 am

    Delicious! I love that this is a great way to use up odds and ends of dried fruit and nuts. 100% kid approved in my house. My 4 and 7 year old gave it 2 thumbs up!

    • Reply
      Sue
      January 19, 2016 at 9:01 am

      Yay!!

  • Reply
    Dianne
    January 11, 2016 at 6:43 am

    Hi Sue, I have cold milled golden flax seed, will that work for the Paleo Breakfast Bread? I have printed the recipe and written down some of the comments at the bottom for a variety. Very Anxious to pull it together and get it in the oven. I look forward to seeing more of your recipes. I just found out that I have high cholesteral so I’m searching high and low for a new way to cook. Thanks again.

    • Reply
      Sue
      January 11, 2016 at 7:21 am

      Hi Dianne- I’ve never used milled flax seed in that bread, maybe you could start by using part flax seed and part almond flour. I’m not sure how it would affect the texture. If you do try, please check back in and let us know how it comes out. Another thought if you want to use flax seed is to use the whole seeds in the bread. Good luck!

  • Reply
    Norma
    January 3, 2016 at 2:34 pm

    Dear Sue,

    It has taken me ages to get around to making this wonderful fruit and nut bread during Christmas rush when there is so much to do. Today, at long last I made it but couldn’t wait to try it after cooling it for 1/2 hr or so. It is declicious and includes such goodness without the horror of sweetness that so many other baking involves. I used a square Teflon pan so watched it in oven taking it out after 23 mins. It was lightly browned at top and darkly browned at bottom but delicious nonetheless. Next time I would check and remove from oven between say 20 or 22 mins. Thanks a million. This is a keeper and thanks so much for making it available to me as baking has not been done for years. Happy new year, Sue, and continue doing what you are doing. You have made my day.

    • Reply
      Sue
      January 3, 2016 at 2:45 pm

      Thanks SO much for the feedback Norma, it’s so helpful. This was such an unusual recipe, I worried about how it would be received, and I am happy to hear you loved it. Now you’ve made me want to make another loaf :)

  • Reply
    Lauren Gaskill | Making Life Sweet
    December 22, 2015 at 8:55 am

    This is the bread of my dreams!! New favorite for sure. <3

  • Reply
    Christiane
    December 9, 2015 at 4:19 am

    Hello, thank you, I put 1tsp of cinamon, its very delicious .

    Christiane from Swizerland

    • Reply
      Sue
      December 9, 2015 at 7:25 am

      Thanks Christiane, cinnamon sounds like a nice addition.

  • Reply
    Nina
    December 7, 2015 at 3:25 am

    I made this recipe, but used Coconut flour as I didn’t have Almond flour.
    I did everything else, exactly as written.
    It didn’t work :(
    It didn’t feel like it had enough ‘wet ingredients’ while I was mixing and was basically a ‘crumble’. I cooked it anyway, for 30 mins, till it had a golden toasted effect on top. I then cooled it completely and refrigerated till morning.
    When I went to cut it, I had to spoon it out. I ended up eating it as a crumble with my yoghurt.

    What have I done wrong??? I was so excited about doing this and it just didn’t work for me. Any tips greatly appreciated:)

    • Reply
      Sue
      December 7, 2015 at 7:39 am

      Sorry Nina, coconut flour will not work, it is very different from almond flour. I hope you try it again with the almond flour, you can usually find it right in your regular grocery store. (One of the things about coconut flour is that it is VERY absorbent, which explains the dryness of your batter.)

      • Reply
        Vicki
        January 13, 2016 at 10:45 pm

        Coconut flour, use less than recipe calls for.
        Use one more egg than recipe calls for.
        Use more liquid than recipe calls for.
        I found this out making coconut flour bread in a bread machine. Much better and not as dry. Flew by seat of pants. Worked. Try that.

        • Reply
          Sue
          January 14, 2016 at 7:43 am

          Thanks Vicki!

  • Reply
    Deb
    December 2, 2015 at 1:54 pm

    This is the best gluten-free bread I’ve ever eaten! Love the versatility in mixing up the fruit and nuts each time. Next time, I’m going to add dried apples! Thanks from the bottom of my heart, or in this case, stomach!

    • Reply
      Sue
      December 2, 2015 at 2:27 pm

      Oh Deb I’m so excited — I hoped people would have success with this bread because I really loved it too, and I agree, you can have a lot of fun varying the additions depending on the season, or your mood — I really appreciate you taking the time to let me know!

  • Reply
    Kaitlin Ohlinger
    November 29, 2015 at 11:10 am

    Paleo breakfast when you’re not in an egg mood is the worst! I like this recipe, will use again and try variations. Thanks!

  • Reply
    Cailee
    November 24, 2015 at 10:23 am

    WOW! This looks amazing! What a great recipe! SO healthy and delicious!!

  • Reply
    Zoé
    November 24, 2015 at 4:58 am

    J’ai fait cette recette en surprise pour mon copain. Et bien je peux vous dire que ce cake a eu un vrai succès! je pense le refaire à Noël pour ma famille.
    Parcoure j’appellerais plutôt cà un cake qu’un pain :)
    Merci Sue pour cette merveilleuse recette!!!

    • Reply
      Sue
      November 24, 2015 at 7:06 am

      merci Zoe!

  • Reply
    Taylor
    November 10, 2015 at 2:55 pm

    This bread is so yummy! The second time I made it, I switched it up a bit– I used cashews, almonds, walnuts, & pumpkin seeds for the nuts, omitted the bananas & dried fruit, but I added cinnamon, unsweetened applesauce, & apple cider vinegar– tasted like apple cinnamon nut bread! mmmm!

  • Reply
    Diana
    November 7, 2015 at 5:27 am

    Can I use quinoa flour?
    I am allergic to almond!

    • Reply
      Sue
      November 7, 2015 at 6:18 am

      I don’t see why not, let me know how it comes out!

  • Reply
    Cheri
    November 3, 2015 at 11:26 am

    Do you know if anyone has substituted the eggs for something else? Thanks!

  • Reply
    Joanne
    September 30, 2015 at 5:22 am

    Made this exactly as written and it was delicious! Love your tips at the end of each recipe! So happy I stumbled upon your no nonsense blog – how refreshing – so informative and a great read!

  • Reply
    Joanne
    September 24, 2015 at 4:05 am

    So happy I stumbled upon your blog! Have made many of your recipes, all have been delicious and this bread is no exception, love the tips at the end of each article. Thank you!

    • Reply
      Sue
      September 24, 2015 at 6:52 am

      Glad to have you here Joanne!

  • Reply
    Jim
    August 19, 2015 at 9:23 am

    Fruit and nuts are chopped!
    What loaf pan size did you use?
    Thanks

  • Reply
    Elnora
    August 19, 2015 at 6:31 am

    Wondering what kind of almond flour you use? I bought some Bob’s Red Mill almond flour and it seems more like an almond meal so not sure if it’ll work? Thanks.

    • Reply
      Sue
      August 19, 2015 at 7:11 am

      Both almond ‘flour’ or almond ‘meal’ will work Elnora, and little differences in texture don’t matter, I use whatever brand is available when I need it.

  • Reply
    Edna Mehrtens
    August 18, 2015 at 5:04 pm

    Hi, Do you have info on the carb content or how much calorie per serving? Thanks

    • Reply
      Sue
      August 18, 2015 at 5:07 pm

      So sorry I don’t Edna. I would love to be able to provide that information for all my recipes but as of right now, I don’t have the ability to do so.

  • Reply
    cheri
    August 18, 2015 at 2:13 pm

    Hi Sue, you know when that certain recipe comes along and you find yourself thinking yes, I have everything to make that or substitute that and make it right now. That is what I am going to do.

  • Reply
    Toni | BoulderLocavore
    August 18, 2015 at 7:23 am

    This sounds delicious Sue! I find toasting gluten-free bread helps with the structure as well. I applaud your brave efforts here; venturing from traditional bread making isn’t for the faint of heart especially in the gluten-free realm.

  • Reply
    grace
    August 18, 2015 at 7:04 am

    i’m amazed and impressed that it holds together at all with all of those goodies contained inside! stunning and delicious loaf.

  • Reply
    Jennifer @ Seasons and Suppers
    August 18, 2015 at 4:23 am

    This bread looks wonderful and I love that it’s so full of fruit and nuts. I too need to keep my supply moving :)

  • Reply
    Kelly
    August 18, 2015 at 12:41 am

    Hi Sue-
    GORGEOUS bread!!
    I’ll be making it in a few hours.
    “Standard” loaf pan….?
    9x5ish or 8x4ish?
    Is one more standard than the other? I use both…depending on the recipe.
    I’m sure it’ll be fine in either. But I prefer my loaves on the tall side.
    Thank you for the recipe! Been craving something like this.

    • Reply
      Kelly
      August 19, 2015 at 5:07 pm

      Really Delicious!!
      Fills a 8×4″ pan completely
      Fills a 9×5″ pan about 2/3
      Same 40 min baking time for either

      • Reply
        Sue
        August 19, 2015 at 5:29 pm

        Well thank you — you did my work for me Kelly! I appreciate the info, and I’m so glad you like it!

  • Reply
    Laura (Tutti Dolci)
    August 17, 2015 at 10:45 pm

    I love all that texture, what a great looking bread!

  • Reply
    Angie@Angie's+Recipes
    August 17, 2015 at 9:56 pm

    This looks terrific, Sue. Bet it tastes heavenly with all the fruits and nuts.

  • Reply
    Gerlinde @Sunnycovechef
    August 17, 2015 at 9:02 pm

    This bread would make a great breakfast or snack when you are on the road and not willing to eat those horrible breakfasts they serve in some of the hotels across the country. You know what I’m talking about!

  • Reply
    Douglas
    August 17, 2015 at 4:07 pm

    Could this be made with a traditional flour?

  • Reply
    Chris Scheuer
    August 17, 2015 at 11:15 am

    Mmmmmm! This would be wonderful to take out on our morning bike rides. I’m always looking for healthy stuff that will satiate. Love all the great ingredinets you’ve got in here. And I promise to savor every bite!!

    • Reply
      Sue
      August 17, 2015 at 7:33 pm

      I need to start a morning bike ride tradition :)

  • Reply
    Renee
    August 17, 2015 at 10:31 am

    Oh my!!! This looks incredible. Definitely up my alley! Cannot wait to make it! Thanks!

  • Reply
    PurpleQueen
    August 17, 2015 at 10:18 am

    As always the photos tell the tale This bread looks alsolutely devine! It’s so pretty and appetizing. I do have a quick question. Does the coconut oil say unrefined on the bottle, or jar? I just want to be sure to use the correct ingredients when I make this recipe. Thanks for your help.

    • Reply
      Sue
      August 17, 2015 at 11:23 am

      The coconut oil will say unrefined, or virgin, on the label. You can really use any type of coconut oil, but the virgin is a bit heather, and has that coconutty flavor.

  • Reply
    Tricia @ Saving room for dessert
    August 17, 2015 at 8:35 am

    Goodness – this is a wonderful loaf! I have so many nuts, dried fruits and seeds left over from this and that,and I have a bag of almond meal! I am making this tonight when I get home. Thank you so much Sue!

    • Reply
      Sue
      August 17, 2015 at 11:26 am

      Most of us do have a lot of dried fruits and nuts around, and this is a great way to use them up, periodically, hope you like it Tricia!

  • Reply
    SallyBR
    August 17, 2015 at 8:19 am

    I love to experiment too…. what a coincidence, I made yesterday some energy bars that I found in a paleo site, they turned out very good. No sugar at all, just chopped dates.

    at some point I’ll blog about them – but for now, I am pinning your materpiece, seems quite amazing!

    • Reply
      Sue
      August 17, 2015 at 4:58 pm

      Thanks Sally, the whole Paleo thing is something I haven’t experimented with much, especially when it comes to baking, but this bread was fun, I’d definitely make it again.

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