Chunky Fruit and Nut Quick Bread

chunky Fruit and Nut Quick Bread 8

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!

Chunky Fruit and Nut Quick Bread, sliced

This is the kind of wonderful savory quick bread you might have found in the 70s

when ex-hippies were running little breakfast spots, bakeries, and hole in the wall eateries all over the country. It’s 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 damn good. A thick slice, toasted and buttered, makes a memorable breakfast, and apart from the gathering and chopping  of all the fruits and nuts, it takes just minutes to throw together.

Chunky Fruit and Nut Quick Bread 2

This quick bread dough, (or should I say batter?) is fast and easy.

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.

For the flour 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.

Chunky Fruit and Nut Bread, sliced on a cutting board

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.

Chunky Fruit and Nut Quick Bread 7

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.

A slice of chunky fruit and nut quick bread with a pat of butter, sitting on top of a coffee mug

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.

Recipe adapted from Cooking Melangery

Reader Rave ~

“Amazingly delicious! I made this yesterday. WOW. So good toasted. Thanks for the recipe!”  ~ Linda

chunky Fruit and Nut Quick Bread 8
3.72 from 32 votes

Chunky Fruit and Nut Quick Bread

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!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12 servings
Author Sue Moran


  • 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


  • 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.

Cook's notes

The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Chunky Fruit and Nut Quick Bread pin

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    Please rate this recipe!

  • Reply
    May 14, 2022 at 4:53 am

    5 stars
    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!

  • Reply
    Ana Garcia
    March 30, 2020 at 6:40 pm

    5 stars
    I loved it ! easy to make

  • Reply
    December 10, 2017 at 5:55 am

    5 stars
    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.

    • Reply
      December 10, 2017 at 8:15 am

      Thanks for the feedback Karyl, I’m so happy it’s been working out so well for you ~ Happy Holidays <3

  • Reply
    Linda Snyder
    March 12, 2017 at 12:13 pm

    5 stars
    Amazingly delicious! I made this yesterday. WOW. So good toasted. Thanks for the recipe!

    • Reply
      March 12, 2017 at 1:04 pm

      You’re so welcome for the recipe 🙂 I’m glad it worked out so well for you Linda, and yes, the toast, right????

  • Reply
    July 27, 2016 at 9:54 am

    This looks wonderful, I am searching for a healthy breakfast bread. Do you have the nutritional info for your recipe? Thank you so much!

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    March 7, 2016 at 4:59 am

    i AM a child of the 70s and I’m in love with this bread — at least your photos! Gonna try thos for sure.

  • Reply
    August 20, 2015 at 9:45 pm

    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

    • Reply
      August 21, 2015 at 7:05 am

      Yes Lourdes, you can use AP flour, sure!

  • Reply
    Penny Cassell Dare
    June 1, 2015 at 6:21 pm

    5 stars
    Made this loaf this afternoon and my Butler ( my husband) gave me the thumbs up. It was so delicious with butter. Thanks for sharing.

    • Reply
      June 1, 2015 at 7:31 pm

      With butter? yum <3

  • Reply
    Laura Dembowski
    September 9, 2014 at 11:57 am

    This bread looks awesome!! It would never get boring eating it because each bite has different things in it. Yum!

  • Reply
    September 8, 2014 at 3:56 pm

    Not sure which one I want to try first – this one or your Muesli bread! They both look fantastic!

    • Reply
      September 8, 2014 at 4:48 pm

      So many breads, so little time… 😉

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