“Amazingly delicious! I made this fruit and nut quick bread yesterday. WOW. So good toasted. Thanks for the recipe!” Â ~Linda
Chunky Fruit and Nut Quick Bread is packed full of healthy fruits and nuts ~ the smell of a couple of slices of this bread in the toaster will get anyone out of bed in a hurry!
one of my modern hippie recipes
This 70s era quick bread a solid, chunky little loaf literally crammed wall to wall with nuts, seeds, and fruit. In fact it’s all about the nuts and fruit, the grains are just there to act as a kind of mortar. I know, words like solid and mortar aren’t really what you associate with a great slice of bread, but trust me on this one. It’s so good. A thick slice, toasted and buttered, makes a memorable breakfast,
what you’ll need
You can see in the photo that there are literally more fruits and nuts than flour! It’s a great way to use up leftovers that clutter up your cupboard from past baking projects. I do think the variety is what makes this bread so special, so I wouldn’t suggest trying to make it with only one type of fruit and nut, it just won’t turn out as good.
- eggs
- golden syrup, or maple syrup
- buttermilk
- all purpose flour
- buckwheat flour*
- salt, baking powder and baking soda
- almond extract
- nutsÂ
- I used walnuts, hazelnuts, pecans, cashews, almonds and pistachios and pumpkin seed kernels
- dried fruit
- Â I used figs,apricots, cherries, currents, apples and peaches
*I used a mix of buckwheat and white, but you can use all whole wheat, or probably any combination of flours you like. Like I said, it’s just there to hold all the good bits together. but keep in mind that using at least one half white flour will help keep the bread from being too heavy.
fruit and nut quick bread is, well, quick!
Apart from the gathering and chopping of all the fruits and nuts, it takes just minutes to throw together.
This bread is a variation of my Muesli Toasting Bread, which I also love. Both recipes give you the opportunity to clear out your pantry and use up all sorts of odds and ends.
So there you have it, if you were a child of the 70s, or just wish you were, you will love this bread! It’s fun to put together, and it’s an adventure to eat — every bite is completely unique.
Notes for fruit and nut quick bread
- Be sure to measure your flour with the fluff, scoop, and level method: fluff up the flour before scooping it up, and then level it with the side of a knife. This ensures a more accurate measure.
- This bread needs to be toasted, I think. And slathered with butter. And because there is no fat of any kind in the dough, the bread will dry out quickly.
- I recommend wrapping the cooled loaf, or individual slices, in plastic and keeping it in the refrigerator. You could definitely freeze it as well.
Chunky Fruit and Nut Quick Bread
Ingredients
- 3 large eggs
- 1 teaspoon almond extract, optional
- 1/4 cup golden syrup, or maple syrup
- 1/4 cup buttermilk
- 1 cup all purpose flour
- 1 cup buckwheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups chopped nuts, I used walnuts, hazelnuts, pecans, cashews, almonds and pistachios and pumpkin seed kernels
- 2 cups chopped dried fruit, I used figs,apricots, cherries, currents, apples and peaches
Instructions
- Set the oven to 350F
- Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That’s optional.
- In a large mixing bowl, whisk the eggs, extract, syrup and buttermilk together until well blended.
- In another bowl, whisk together the flours, salt, baking soda, and baking powder. Toss in the fruits and nuts, and add to the wet ingredients. Mix well. The batter will be stiff, but if it seems too stiff, add in a little more buttermilk.
- Turn the dough into the pan and smooth it out evenly.
- Bake for about 45-50 minutes, until it is golden brown and a toothpick comes out clean.
- The bread is best eaten toasted, with butter. Keep the cooled loaf well wrapped in plastic.
Notes
- for a paleo version of this bread, try my Paleo Fruit and Nut Breakfast Bread
I’ve made this bread twice. It is absolutely delicious toasted! I used dried blueberries, apricots, cherries and currants. I also used a lightly salted nut mix and pumpkin seeds, so I cut the salt listed in the recipe in half. It is so easy to make and has become one of my favorite recipes!
I loved it ! easy to make
I am making a GF and dairy free version today. I do add a little fat, about a tablespoon of vegan butter sub, and sometimes make tea with honey for the liquid content. I am using cranberries, pumpkin seeds (not toasted), crystallized ginger as my fillers.This looks very seasonal!
Also, I find that 3 cups of dried product works quite well and is still easy to slice. I just put the finished cut slices in bags into the freezer and take one out for any day I want it. This version today will go to a church social hour- so I have my fingers crossed it all works out.
Thanks for the feedback Karyl, I’m so happy it’s been working out so well for you ~ Happy Holidays <3
Amazingly delicious! I made this yesterday. WOW. So good toasted. Thanks for the recipe!
You’re so welcome for the recipe 🙂 I’m glad it worked out so well for you Linda, and yes, the toast, right????
This looks wonderful, I am searching for a healthy breakfast bread. Do you have the nutritional info for your recipe? Thank you so much!
i AM a child of the 70s and I’m in love with this bread — at least your photos! Gonna try thos for sure.
Dear Sue
This bread looks so good and I want to try it. Can I use only APF since I do not have buckwheat flour ? thanks
Lourdes
Yes Lourdes, you can use AP flour, sure!
Made this loaf this afternoon and my Butler ( my husband) gave me the thumbs up. It was so delicious with butter. Thanks for sharing.
With butter? yum <3
This bread looks awesome!! It would never get boring eating it because each bite has different things in it. Yum!
Not sure which one I want to try first – this one or your Muesli bread! They both look fantastic!
So many breads, so little time… 😉