Paleo Fruit and Nut Bread

paleo bread, sliced

My quick and easy paleo fruit and nut bread recipe is grain free and dairy free, with no added sugar. This delicious quick bread is loaded with dried fruits, nuts, and seeds, for a healthy breakfast or energy snack. It also happens to be absolutely fabulous toasted!

a loaf of paleo fruit and nut bread, sliced, with bread knife

This paleo fruit and nut bread is literally jam packed with nutrition

Made entirely without flour, added sugar, or dairy, this bread is almost too good to believe. It’s 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 loves this one. It’s dense and moist, with a subtle sweetness which comes naturally from the fruit. The coconut oil adds great flavor, too. 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 amazing breakfast toast.

a loaf of paleo fruit and nut bread on a cooling rack, with slices in the foreground.

Dried fruits, nuts, and seeds are nutritional powerhouses

I turn to fruit and nut 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 in my pantry. One loaf of paleo fruit and nut bread goes a long way towards clearing out my stash.

Dried fruit (fruit dried without added sugar) nuts, and seeds provide fiber, protein, vitamins, minerals, and healthy fats as well as a great source of energy. This is a super healthy way to start the day, and I guarantee you won’t be hungry again for a long while.

making paleo fruit and nut bread

You can use almost any kind of fruit, nut, and seed for this quick bread recipe. One of my favorite sources for all three is Trader Joe’s. A good assortment of add-ins results in a beautiful mosaic of fruits and nuts when you slice into this loaf. Each piece is unique!

suggested dried fruit ingredients

Use any combination, but look for fruit that has been dried without the addition of extra sugar. 

  • apricots
  • figs
  • cranberries
  • dates
  • cherries
  • pineapple
  • blueberries
  • strawberries
  • citron
  • mango
  • plums
  • raisins

suggested nuts and seeds

use any combination, I prefer raw to roasted.

  • almonds
  • pecans
  • pistachios
  • walnuts
  • hazelnuts
  • cashews
  • macadamia
  • pine nuts
  • flaxseeds
  • pepitas
paleo fruit and nut bread, sliced

Toasting enhances this paleo bread

Definitely toast your bread, it makes such a difference ~ toasting makes the fruit jammy and brings out amazing flavor in the nuts. I also like to add a pat of butter, or a smear of cream cheese, which isn’t strictly Paleo*, but delicious. This is not a breakfast you will gobble down quickly; each bite begs to be savored!

*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. A paleo diet includes lean meats, fish, fruits, vegetables, nuts and seeds ~ all things that our hunter gatherer ancestors would be able to forage.

paleo fruit and nut bread on a cooling rack

tips for making paleo fruit and nut bread:

  • Use fine almond flour in this recipe if you can find it. Rough almond meal will make the bread more crumbly.
  • Remember all the fruits (except the banana) in this bread are dried, fresh fruit won’t work in this recipe. Just about any dried fruit will work.
  • Raw nuts work best, but if you can only find roasted, that ok, but preferably unsalted.
  • As for seeds, I used flax seeds and pepitas (pumpkin seeds,) but there are so many other choices out there, feel free to use what you like.
  • I pureed my bananas in my food processor to get a smooth result. If you choose to hand mash yours, make sure they get really well mashed. You want the mashed banana to be a thick liquid.
  • The bread is delicate, and I find that it works best to cool the bread, 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 for slicing without crumbling the bread.
  • 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. First in plastic, then in foil.
overhead look at a slice of paleo fruit and nut bread

Reader Rave ~

“This is the healthiest, tastiest and the best fruit and nut bread I have ever made (or had). It’s easy to make and the 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”  ~Tesia


Paleo Toasting Bread
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3.36 from 296 votes

Paleo Breakfast Bread

My quick and easy Paleo Fruit and Nut Bread is grain free, dairy free, without added sugar.  This quick bread is also amazingly versatile ~ serve it for breakfast or as an energizing healthy snack.  It also happens to be absolutely fabulous toasted!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 12 servings
Calories 397.89kcal
Author Sue Moran

Ingredients

  • 2 ripe bananas (a scant one cup mashed)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp flax seeds
  • 2 cups chopped nuts
  • 2 cups chopped dried fruits

Instructions

  • Set oven to 350F. 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.
    lining a loaf pan with parchment paper ~ prep shot
  • Make sure your dried fruit and nuts are chopped fairly evenly.
    chopped dried fruit and chopped nuts
  • Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. You should have anywhere from 3/4 to a scant cup of mashed banana.
    mashed bananas in a food processor
  • Put the banana into a large mixing bowl and whisk in the eggs and coconut oil really well.
    Mixing eggs and coconut oil with mashed bananas in a bowl
  • Stir in the almond flour, baking powder, and salt and blend well.
    Making paleo fruit and nut bread
  • Fold in the fruits, nuts, and seeds and blend until everything is well distributed. Note: you'll think there are too many fruits and nuts when you start, but trust me, it will all blend in fine.
    Folding dried fruit and nuts into paleo bread batter
  • Turn the batter into the loaf pan and spread out the dough evenly, especially into the corners. Make sure to spread the dough out flat and even.
    paleo bread in loaf pan, ready to bake
  • 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. Let cool briefly before removing the bread from the pan using the parchment paper to lift it out, and let it cool further on a rack.
    paleo bread on a cooling rack
  • When the bread is almost completely cooled, wrap it in plastic wrap and refrigerate overnight. This helps the bread firm up and hold together better when slicing. Note: use a very sharp serrated bread knife with a slight sawing motion to slice the bread neatly.
    paleo fruit and nut bread, sliced

Cook’s notes

 
Use your choice of nuts, I used:
  • almonds
  • pecans
  • pistachios
  • walnuts
  • hazelnuts
Use your choice of dried fruits, I used:
  • apricots
  • figs
  • cranberries
  • dates
  • pineapple
  • blueberries
  • strawberries
  • plums
 

Also try

Nutrition

Calories: 397.89kcal | Carbohydrates: 34.18g | Protein: 10.51g | Fat: 27.38g | Saturated Fat: 6.51g | Sodium: 95.83mg | Fiber: 7.07g | Sugar: 17.92g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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278 Comments

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    Please rate this recipe!




  • Reply
    Carol Matousek
    August 11, 2021 at 7:10 pm

    States a vegan bread but with eggs, I think it is not vegan. Did you try making with flax eggs? What is size of loaf pan?

    • Reply
      Sue Moran
      August 11, 2021 at 7:42 pm

      I’m not sure where you’re seeing ‘vegan’ Carol. I don’t bill this as vegan, but it is Paleo. The loaf pans I use are a standard 9×5.

      • Reply
        Amber Chipney
        October 12, 2021 at 12:24 pm

        It says “This vegan quick bread is also amazingly versatile” I was wondering the same thing.

        • Reply
          Sue Moran
          October 12, 2021 at 4:58 pm

          I found it, and removed it, don’t know how that snuck in!

  • Reply
    Katherine C.
    June 2, 2021 at 8:22 am

    5 stars
    I wasn’t sure how my family would respond to this “no sugar added” bread — our go to banana bread recipe is from the 70s and uses Crisco . . . . I was pleasantly surprised this was a HUGE hit. Thanks for such a great tasting recipe.

  • Reply
    Judd
    February 23, 2021 at 10:14 am

    My family loved this bread, it’s so good toasted!

    • Reply
      Sue Moran
      February 23, 2021 at 10:30 am

      Thanks Judd! I think the toasting really brings out all those fruit and nut flavors.

  • Reply
    Joanna
    January 23, 2021 at 7:44 pm

    5 stars
    I am on the hunt for sugar/grain treats and I’m so happy this turned out so well! I cheated and added a little fresh strawberry because I only had dried cherries and dates and I wanted some additional color. I cheated again and very carefully sliced a warm piece before refrigerating. It held up just fine and was delicious. The loaf is now wrapped in the fridge and I can’t wait to toast a slice for breakfast. Thanks so much for this recipe!

  • Reply
    Alexandra
    January 21, 2021 at 8:51 am

    5 stars
    Hi Sue! This is really tasty, filling, healthy – a good breakfast or tea time snack for the not so bright days of winter. Moreover, for me it is a home grown bread since all the ingredients (except for eggs and bananas) are grown at our orchard. I substituted butter for olive oil since this is the first year we harvested enough olives to fill a tank and have our own cold pressed extra virgin olive oil. It came out wonderful. Wish I could share this best-bread-and-olive-oil. Thank you Sue.

    • Reply
      Sue Moran
      January 21, 2021 at 12:33 pm

      I can’t even imagine how good this must be with all those home grown ingredients Alexandra ~ you’re an inspiration!

    • Reply
      Joanne Mulvey
      February 11, 2022 at 3:08 pm

      5 stars
      Hello Alexandra,
      Are you commenting on a different recipe? This recipe uses coconut oil – not butter; just thought I’d mention this to you. (and Sue didn’t pick up on it!!)
      Have a good day 🙂

  • Reply
    Sharon
    January 16, 2021 at 1:11 pm

    This was amazing after I did as you said I was able to slice. Couldn’t wait. Lol. Nothing wrong with eating with a spoon right? Keeper recipe, again from you. Thank you

  • Reply
    joan
    January 16, 2021 at 9:24 am

    5 stars
    My friends were thrilled to have another one of your recipes. The taste was just perfect. Thanks again

    • Reply
      Sue Moran
      January 16, 2021 at 11:34 am

      Thanks Joan, I’m glad they were a hit!

  • Reply
    Lezlie
    January 15, 2021 at 4:15 pm

    5 stars
    Hi Sue. I made this last night. I roasted/cooled all of the nuts before adding. I followed your instructions to wrap when still warm and refrigerate over night. It smelled so good, it was hard not to try it!
    My husband and I both had a slice with our afternoon tea and it was DELICIOUS! I’ll definitely be making this again and again!
    THANK YOU FOR A WONDERFUL RECIPE!

  • Reply
    joan
    January 14, 2021 at 5:20 pm

    5 stars
    Just made this yummy recipe. I put chia seeds, salted peanuts, walnuts and almonds in. I only had cranberries and golden raisins. Whenever I bake I always taste the batter, and this was so good. 6 mini cakes is what I have cooling right now. Baked 20 minutes, came out easily from the pan. Many of your recipes that call for all-purpose flour I use almond flour. I bake them in springform pans so it is easy to remove the cake.Thanks again for a healthy recipe. Really a “10”

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