My quick and easy Paleo Fruit and Nut Bread is grain free, added sugar free, and dairy free. This vegan quick bread is also amazingly versatile ~ serve it for breakfast or as an energizing healthy snack. It also happens to be absolutely fabulous toasted!
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.
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. 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.
You can really use most any kind of fruit, nut, and seed for this paleo bread recipe
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!
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!
tips for the best paleo fruit and nut bread:
- 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 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.
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
My quick and easy Paleo Fruit and Nut Bread is grain free, added sugar free, and dairy free. This vegan quick bread is also amazingly versatile ~ serve it for breakfast or as an energizing healthy snack. It also happens to be absolutely fabulous toasted!
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/4 cup melted 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
- 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.
- 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.
- Stir in the flour, baking powder, and salt and blend well.
- Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
- Turn into the loaf pan and spread out the dough evenly, and into the corners.
- 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 the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing, but that's optional.
Notes
Be sure to refer to the tips section in the post for additional information.
Also try ~
- Gluten Free Vegan Blender Muffins
- Paleo Fruit and Nut Breakfast Bread
- DIY Instant Fruit and Nut Oatmeal (vegan and gluten free)
don’t forget to pin this Paleo Fruit and Nut Bread!
217 Comments
Betsy Taylor
September 8, 2019 at 10:24 amHello Sue! Your recipe for paleo bread looks fabulous, & I plan to make it tomorrow. I have one question for you before I do, however. Should I remove the bread from the pan right after baking? Or should I let it cool completely in the pan before wrapping it to go into the fridge? Thanks, Sue, I’ll let you know how mine turns out!
Sue
September 8, 2019 at 10:46 amYes, go ahead and lift it out, that works well.
Jon
September 1, 2019 at 3:56 amIngredients look lovely except for the eggs, as a vegan I do not eat eggs.
Sue
September 1, 2019 at 5:43 amLots of readers have adapted this bread for all kinds of diets Jon, check out the comments for ideas.
Paphapinn
July 8, 2019 at 9:58 amIf I reduce dried fruits , do I need to increase another ingredient such as nuts?
Sue
July 8, 2019 at 9:58 amYou don’t have to, it will just be less chunky.
Angella Seymore
July 24, 2019 at 11:08 ami made the Paleo Breakfast Bread but for the nuts I used pecans and for the dried fruits I used dried cran-
erries, prunes, and figs. The bread taste good.
Teale
April 22, 2019 at 6:05 pmI have to say, I’ve been making this bread for over 1 year. My family is always asking for it, so we usually make 2 loaves every few weeks. We eat paleo and this bread fits the bill. Perfect for breakfast or snack. We love changing it up a bit by adding chia seeds, matcha, and different dried fruits and nuts. Thank you for posting it.
Sue
April 22, 2019 at 6:44 pmThis is the best kind of comment to get, thanks Teale. I’m honored that one of my recipes has become a part of your family’s life. Thanks for letting me know :)
Jackie
March 28, 2019 at 4:01 pmHello! Do you think this could be made using egg substitute? I am not eating eggs at the moment, but this bread looks divine!
Sue
March 28, 2019 at 4:13 pmI think that should work fine, be sure to let us know Jackie!
Stacey
February 1, 2019 at 6:05 amThis bread is amazing! So amazing I’m using my take on the recipe and posting it on my blog along with your original post…yours came out waaayyyy better than mine. I had a hard time cutting it, but it was still devoured & delicious ?
Sue
February 1, 2019 at 7:27 amThe refrigerating step is critical to easy cutting Stacey, so be sure to do that!
Gaby
January 23, 2019 at 9:39 amI made this “as written” and it was great!
Next time I will make it with hazelnut meal and add in Cocoa nibs and chocolate chips.
I will try leaving out the coconut oil as I wouldn’t mind the bread a bit drier and I am wondering if it’s necessary given all the nut meal.
Sue
January 16, 2019 at 11:09 pmLove this bread, it satisfies me every time , love it <3 <3
Nicolle
January 14, 2019 at 1:08 pmFantastic recipe! When I try something online if I like it I write in in my recipe book so I won’t be coming coming here to see the recipe as I’ve written my own modifications down.
I only used one banana
I added cinnamon and nutmeg
I used hazelnuts macadamias pistachios and almonds for the nuts
I used less fruit but used a little apricot, dates and sultanas
It turned out great!!
I cut my first slice straight from the oven, it was a bit crumbly but delicious. Then I cooled and refrigerated and used it for about a week and a half!
I almost made I in my thermomix!
Thanks for a great recipe!
Sue
January 14, 2019 at 1:29 pmSounds great ~ but I hope you come back to visit me occasionally ;)
Lynnette Morosky
December 11, 2018 at 7:05 amHello Sue
This bread looks so amazing! Do you think that I could substitute the banana with applesauce?
Sue
December 11, 2018 at 7:14 amI would read through some of the comments, Lynette, because people have changed it up in a lot of ways. I haven’t tried applesauce, and while I usually feel safe substituting like ingredients, the only thing is applesauce has less ‘body’ than mashed bananas. The general wisdom is you can sub 1/2 cup of applesauce for one banana, if you use too much it will make the recipe too wet.
Susie
November 27, 2018 at 1:49 pmThank you so much. What a delicious way to use up the little bits of leftover dried fruit!
Will try this as a Christmas fruitcake…can’t wait.
Sue
November 27, 2018 at 2:21 pmHi Susie, just remember the recipe as written is more of a bread, and not super sweet like a cake. Hope you enjoy it!
Kelly
September 29, 2018 at 10:59 amYou have likely heard this a million times, but this bread is the BEST!! It is my husband’s absolute favorite thing I make. We call it “cake” and he takes a slice or two to work with him every day it’s available. Thank you for sharing it with the world!
Sue
September 29, 2018 at 11:03 amCan’t hear that too many times ;) But seriously, this bread really has been so great, it seems like people have changed it up a thousand different ways and still love it! I might make a loaf this weekend!
Faye
September 21, 2018 at 2:22 pmReally liked this bread. Went out and bought more dried fruit so I could make it again.
Sue
September 21, 2018 at 2:28 pmI just bought a whole boatload of dried fruit and nuts for the same reason, thanks Faye!
Aimee
September 11, 2018 at 8:05 amI absolutely love this bread! I make almond bread all the time and this is a special treat bread!!!
Andis
June 10, 2018 at 7:13 amHello from the east coast! (Boston area) I’ve been to Portsmouth NH, but I hadn’t learned of Great Island before — seems like something worth checking out this time of year! I made this recipe, and it came out GREAT! I followed the recipe precisely. I’m curious how this compares/contrasts with the other paleo bread you made. It seems like the only difference is using bananas instead of apple butter. Is this recipe with bananas basically just an enhancement over apple butter, or is there a taste difference? :) Either way – THANK YOU for this recipe!
Katherine
April 30, 2018 at 8:07 pmI made this yesterday and it came out so good! Of course, I made some substitutions… I wanted to decrease the calories a bit, so I subbed one cup of the almond flour for 1/3 cup of coconut flour + an extra egg + 1/2 cup unsweetened coconut milk beverage (coconut flour is more absorbing than other flours, requires extra liquid), and used a little bit less oil. I used figs, apricots & cranberries, hazelnuts, pecans, cashews & pepitas. It had to bake 15 or 20 min longer, maybe because of the extra liquid. Just had a piece for dessert, it’s so moist & naturally sweet from the banana & dried fruit. I’m really pleased with how it came out. I used parchment paper as you recommended, made it real easy to lift the loaf out of the pan.
Sue
April 30, 2018 at 8:17 pmGreat report, thanks Katherine ~ I’m interested in trying the coconut flour.
Suzanne
May 24, 2018 at 12:38 pmThanks for the tips!
Heidi
February 19, 2018 at 7:10 amI made this yesterday in my Breville bread maker (first time using a bread maker). I also did not have baking powder, so after reading a few articles, I used 1/4 tsp baking soda and 1/4 cup of plain Greek yogurt as a substitute. Though I’m not sure that worked, because the dough didn’t rise much, and ended up being a 2.5 inch tall loaf. Anyways, per instructions of the bread maker, I put in liquids first (eggs, melted coconut oil), then yogurt & mashed bananas (I did read you can half the banana), and finally the flour, salt, baking soda. My bread maker has an automatic fruit/nut dispenser, but only holds 3/4 of a cup. So I just had to manually add the fruits/nuts when my machine beeped to tell me to add them. Per my instructions manual, I chose the gluten free option since we’re using almond flour. I also chose a medium crust. Overall, with mixing/rising/baking, it was about 2.5 hours (only about 40 minutes was baking). Next time, I’d choose a light crust, since mine came out a little burnt on the sides/bottom. I took it right out of the machine when done, set it on a cooling rack for 20 minutes before removing the bread from the pan with ease! Slipped right out! I did refrigerate overnight. It was easy to cut this morning and very delicious! I used almost all the nuts and fruits listed above. I will definitely make again (with baking powder next time)!
Sue
February 19, 2018 at 8:32 amOh man, this is making me want to buy another bread machine…I got rid of mine years ago! Thanks Heidi!
Sky
February 18, 2018 at 3:11 pmHi there, I made this in a silicone muffin pan for 26 minutes and they were perfect! It was very convenient and didn’t fall apart!! Great recipe!
Sue
February 18, 2018 at 3:19 pmThat’s great to know, Sky ~ I don’t have a silicone muffin pan, I need to try one.
Dawn Holyoke-Gordon
January 21, 2018 at 12:50 pmI substituted bananas for 2 extra eggs, not eating bananas right now. I put hemp seeds, chia seeds, sunflower, pumpkin seeds instead of nuts. Used dried mixed berries (cran,blueberry,cherry). Not eating yet ..wrapping and having in a.m.
Sue
January 21, 2018 at 1:07 pmLet us know how your substitutions went, Dawn.
Grace
December 17, 2017 at 8:00 amI soaked the fruit prior to making, this increased the baking time. End result is awesome, delicious! Thank you. :)
Sue
December 17, 2017 at 8:01 amNice idea, thanks Grace! I imagine you could soak it in rum for a holiday bread :)
Terri
January 1, 2018 at 9:32 amHi I don’t have the almond flour, can I use regular flour? Or ? I have everything else:-)
Sue
January 1, 2018 at 11:07 amIf you use regular flour the result will be a little different, Terri, and I haven’t tried that with this particular recipe so I can’t guide you for certain. Let us know how it works out for you, I’m sure others would like to know, too.
Akshat Malya
October 3, 2017 at 5:26 amYour pics are making me drool and luckily I have everything here already to make these.
I better get baking!
Keep sharing!!
Jean
October 2, 2017 at 7:11 amDo you know how many carbs are in a slice of this bread.I would really like to know I have to watch my carbs for being a diabetic .I really won’t to try this it looks so good.
Sue
January 14, 2019 at 7:58 pmI’ve added the nutritional breakdown in the post, Jean.
Tara
September 24, 2017 at 3:34 pmI adore Publix’s breakfast bread and have been missing it the last four years I have been gluten free. This is a wonderful substitute and I have made it numerous times with whatever fruit and nuts I have available. Thank you so much for this recipe!!
Sue
September 24, 2017 at 4:01 pmYou’re so welcome, Tara, I’m glad this has worked out so well for you :)
Catherine
September 14, 2017 at 6:13 amMade this recipe last night…enjoying this delicious bread this morning. I followed your recipe and tips, and produced a moist tastable loaf. I did use 3 instead of 2 bananas since I had 3 smallish, very ripe ones to use. I added chopped walnuts, almonds, flax seeds and chia seeds–for a total of about 1 1/2 cups. I didn’t have much dried fruit in the house (used raisins, dates, and prunes). To add more color and variety of flavor, I’ll add dried apricots and cherries next time. I followed your advice about placing parchment paper in the loaf pan. I also THOROUGHLY cooled the loaf before removing it from the pan. I resisted the temptation to taste the bread last night, and I slipped the loaf into a zip-lic plastic bag. This morning, the loaf is moist, and rigid enough to slice using a bread knife. It smells wonderful and tastes even better! I’m not a “breakfast person,” so this recipe is perfect for me. Thanks much!!!
Sue
September 14, 2017 at 9:21 amYou’re so welcome, and thanks so much for the detailed feedback, it helps everybody!
Catherine
September 14, 2017 at 10:13 amDidn’t proofread before hitting “send.” That should be “…produced a moist and toastable loaf.” Also failed to mention that I refrigerated the bread in its plastic bag. I noticed that my husband did try it before me this morning, though he told me that I should have the first taste. Guess he could’t resist…the bread’s aroma while baking last night was enticing!
Sue
September 14, 2017 at 3:10 pmlol, I was wondering if you toasted it or not! And yes, the aroma alone is a good reason to make this bread.
linda
September 4, 2017 at 11:04 amanyone try it in a bread machine?
Heidi
February 19, 2018 at 7:13 amHi Linda, see my comment above! I tried this yesterday in the bread maker!
Jacki
August 4, 2017 at 2:26 pmI just found this pin, looks awesome! Just popped out of the oven, cooled in pan ~10-15 min, turned out and broke in half. Not a big deal but….. wonder if added a couple of T. of psyllium would tighten it up w/o drying it out.
After reading through the comments the question was never responded to:
What is the cooling process? cool completely in pan or cool partial and turn out on wire rack to cool completely?
This is in comparison to Josie’s Nut Bread- which is really good too, it is made w/o the dried fruit, but I have added 1/2c dried blueberries to it and it was amazing.
Sue
August 4, 2017 at 2:33 pmMy usual method is to cool for about 20 minutes in the pan, and then gently turn it out onto a drying rack. I didn’t have trouble with it breaking, but possibly yours needed to bake slightly longer?
Sue
April 3, 2018 at 2:18 pmI made this today for the first time and mine also broke in half easily. Next time, I’m only going to use one cup each of nuts and fruit. I think it will do better that way. I think with 4 cups of fruit and nuts, there’s just not enough bread to hold it all together.
Sue
April 3, 2018 at 2:19 pmbtw–Just realized someone else with the name of Sue answered and I can’t go back to edit my comment. I use Sue instead of my full name on comment sections, but I am a different Sue than the first person who commented.
Jeani
July 16, 2017 at 7:21 pmWow, how have I not seen your site before now?
The first thing that caught my eye was the pics of this bread … very nice.
I do a lot of raw vegetarian, with some healthful cooked foods, and had a bunch of fruit and nuts and made this bread. I followed it exactly, and somehow ended up with a regular loaf pan filled to the brim. I knew that wasn’t going to work, but I did it anyway, and …….. it didn’t work.
At 40 minutes, the inside of the loaf wasn’t even warm. I played around with it, eventually cut it in half lengthwise, and got it done. It’s great!!
Someone mentioned using mini muffin tins, and I think I’ll try that next time. I’m looking forward to trying some of your other recipes, too.
Thanks for sharing.
Sue
January 14, 2019 at 5:45 pmBe sure to check your oven temp with an oven thermometer, Jeani, because it could very well be off.
Katy
June 3, 2017 at 2:26 pmI love this recipe I’ve made it three times since finding it a few weeks ago. It takes a little practice figuring out how to slice it with all it’s bulky goodness. Letting it cool completely and using a good sharp knife yields best slicing action. I also be sure to mince up the harder dry fruits like the figs. I started using my mini muffin pan though just to get rid of slicing all together and like to add a little raw sugar sprinkled on top. Everyone I’ve fed them to craves them now! The banana and almond flour base is really intriguing, it really doesn’t scream grain-free like some recipes do and I feel like I’m eating regular banana bread. I would like to try doubling the recipe for the base and just adding walnuts to see if I get a good grain free banana bread recipe. Wondering if there could also be an apple bread spinoff? So many ideas so little time! Can’t wait to try more recipes! Eyeing that muesli bread :D
Sue
June 3, 2017 at 2:47 pmI love the way you think, Katy! You’d be great to brainstorm recipes with :) Definitely try the muesli bread, and here’s another chunky toasting bread for you: http://theviewfromgreatisland.com/chunky-fruit-nut-quick-bread/
Sue
January 14, 2019 at 5:46 pmNot sure you’ll see this Katy, but I did eventually make an apple version of this bread ~ https://theviewfromgreatisland.com/paleo-fruit-and-nut-breakfast-bread-recipe/
Deborah Smith
June 13, 2017 at 12:42 pmSue, I love this bread, but is there any way I could add may 2 scoops of protein powder? what could I add or reduce to accomplish this?…thanks…Debbie
Sue
June 14, 2017 at 7:04 amI’m not sure how much 2 scoops is, Deborah, but you could try adding it without changing anything.
Cheryl
May 15, 2017 at 10:01 ammorning…just finished taking this out of the oven..my kitchen smells amazing…..Couple of questions….took mine out lilke 2 mins before 40 in the recipe….it seems quite brown….should have paid more attention….Do you let it cool in the pan?….I tried to take it out of the pan..and it kind of broke some on the bottom….so I just flipped it back over and it’s cooling in the pan…Annnd..in using parchment paper, Does it matter what side you put up/down?…will definitely make again as I have enough for another loaf….As i’m eating a crumbled piece with a spoon..haaa
Sue
January 14, 2019 at 5:49 pmIf your bread gets too brown as it cooks you can always loosely cover with foil.
I usually let my quick-breads cool for 10-15 minutes in the pan, then remove to cool on a rack.
I don’t think it matters which side of the parchment you use, they should both be the same.
If your bread crumbles, make sure you cool it overnight in the fridge before cutting, it really helps!
Kat
May 8, 2017 at 3:29 pmI just tried this today. I used the super seed & ancient grain blend from Trader Joe’s. I added 1/2 tsp of cinnamon and an extra egg. I wanted to make this more of a treat, so I sprinkled some brown sugar on top to make a nice caramelized crust. I don’t follow the paleo diet, but wow this bread was sooooo good.
Sue
May 8, 2017 at 3:56 pmI’m so glad you liked it Kat ~ I don’t follow a paleo diet either, but it’s fascinating to try to come up with recipes that fit the guidelines, and it can result in some amazing food!
Peg
May 11, 2017 at 2:23 pmI tried this over the week end and it is fabulous! I used apricots, dried cherries, pineapple and blueberries and used chia seed along with pecans, walnuts and sliced almonds. Also, I used very frseh bananas just made sure I used my small food processor to make them creamy. Shared with a friend who also loved it and has shared it with her herb society. A true hit and i will use often. Thanks for sharing such a tasty treat!
Sue
May 11, 2017 at 2:47 pmYou’re so welcome Peg ~ it sounds like you went to town with the add-ins, I love that!
Jordz
May 8, 2017 at 8:34 amHi! Do you mix another flour with the almond flour? Because last time I tried to bake with almond flour I did not end up with a real baked thing. I threw it all away. It didn’t seem to get solid at all and was super liquid still.
Carrie
April 21, 2017 at 10:52 amFlax seed isn’t something we use in our house – do you think if it’s simply left out, it’ll still turn out? I’ve not worked with the seeds, and only briefly touched ground flax (to the misery of multiple tummies in the household), so I’m not sure how it behaves when cooked.
Sue
April 21, 2017 at 3:07 pmOh absolutely, Carrie, leave out the seeds, no problem.
Mary Ann D.
April 20, 2017 at 7:03 amWhat a great recipe! That looks amazingly simple to make. I can’t wait to try this recipe. So glad to find on Pinterest.
Sue
April 20, 2017 at 7:59 amHope you enjoy it Mary Ann :)
Ellen Swoff
April 16, 2017 at 5:02 amSue, I want to try this recipe, could you send me some nutritional info such as calories? This is a concern of mine for my daughter who I would be making this for, caloric content would be nice to know before I try it.
Thank you very much, I just signed up for your newsletter, can’t wait!
Most sincerely,
Ellen Swoff
Sue
January 14, 2019 at 8:01 pmI’ve since added the nutritional breakdown to the recipe Ellen, hope this helps!
Lisa
April 14, 2017 at 11:20 amHI – my coconut oil is solid (like butter) – would you melt before stirring in? Is the measurement for melted or solid? Anxious to make this for Easter Brunch – it looks delicious and sounds delicious!
Sue
April 14, 2017 at 12:33 pmGo ahead and measure it melted, Lisa, I just clarified that in the recipe.
Terrell
March 20, 2017 at 6:52 pmCan I use chia seeds instead of flax seeds
Sue
March 20, 2017 at 8:39 pmYes, sure!
Terrell
March 21, 2017 at 1:33 pmThanks I made it and I love it
Jackie
April 3, 2017 at 8:17 pmI just made this with 1 tbl chia seeds & 1 tbl flax; I added more coconut oil and some almond milk to make more moist, used an 8×8 pan, ate some right after baked, yummy, thanks for sharing.
Sue
April 3, 2017 at 8:58 pmCool, sounds good Jackie ~ thanks for letting me know :)
Jo
March 20, 2017 at 12:46 amHello 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.
Sue
January 14, 2019 at 6:11 pmIt’s possible that some of your dried fruit darkened the bread, Jo, otherwise, I’m not sure why it would be a deeper color.
Kate Diamond
March 6, 2017 at 11:10 amI 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/
Sue
March 6, 2017 at 12:28 pmThank you Kate, I’m thrilled that you love it, and so glad you made it as part of your ‘Pantry Purge’!!
Cecilia
February 14, 2017 at 4:50 amse me hace agua la boca… este fin de semana lo hare para el desayuno. Gracias
Karen
February 3, 2017 at 8:30 pmDo 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
Sue
January 14, 2019 at 8:01 pmI did add the nutritional info to the post above, Karen.
Maria
January 29, 2017 at 1:13 pmI made the bread and it was delicious! I added little shredded coconut and my husband can’t stop eating the loaf.
Sue
January 29, 2017 at 1:22 pmYay, that’s great to hear. A lot of people have used various coconut products in this recipe, I need to try that.
Hollie
January 10, 2017 at 6:49 amThanks 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!
Sue
January 10, 2017 at 7:32 amIt’s nice to know that this recipe is so forgiving and flexible, I love hearing about all the ways people are changing it up!
Lopez
December 12, 2016 at 9:26 amI’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.
Colleen Chao
December 8, 2016 at 8:47 pmOmigosh, 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!
Sue
December 8, 2016 at 8:56 pmWhat a wonderful comment, thanks Colleen! I love hearing all the ways that you guys are tweaking this recipe.
Elizabeth
November 17, 2016 at 11:02 pmIt 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.
Sue
November 18, 2016 at 7:02 amYes, 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.
Elizabeth Kover
November 20, 2016 at 9:34 pmThanks Sue. It tastes good though but next time I will use almond flour.
Marcela Raspini
November 14, 2016 at 11:34 amHi Su,
What can I use to replace coconut oil?
Sue
November 14, 2016 at 12:07 pmAny oil will do, Marcela.
Sue
April 3, 2018 at 2:23 pmI used applesauce, and it came out great. (different Sue than the site’s owner)
Guna
November 7, 2016 at 5:56 amThe 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.
Paula
November 2, 2016 at 9:50 pmThis looks incredible! I’m alerfic to bananas, can you recommend a replacement? Thank you!
Sue
November 3, 2016 at 8:47 pmI’m experimenting with apple butter, or pumpkin, Paula.
Tracy Kilkenny
September 5, 2016 at 11:58 pmI made this and it turned out a crumble mess,where did i go wrong,please help.
Sue
September 6, 2016 at 5:57 amIt’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.
Melody
August 20, 2016 at 10:23 amCan I use gluten free flour instead if almond flour?
Sue
August 20, 2016 at 12:01 pmYes, I know a lot of people have experimented with various kinds of flour, and I think that would work, Melody.
Melody Ortega
August 22, 2016 at 7:22 amHi 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!
Sue
August 22, 2016 at 7:28 amI 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!
Vivian
August 15, 2016 at 11:08 pmTwo 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?
Sue
August 16, 2016 at 6:51 amThe 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!
Sylant
August 15, 2016 at 1:42 pmThis 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.
Sue
September 3, 2016 at 2:25 pmIt 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.
Lynn
August 10, 2016 at 2:16 pmHas 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
Sue
August 10, 2016 at 2:49 pmI 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? ;)
Crystal
January 4, 2017 at 7:45 pmHi sue, is there a substitute for bananas ? I’m allergic to bananas.
Sue
January 4, 2017 at 9:14 pmI 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.
Mary Jo
July 1, 2017 at 10:21 amI’ve been making “cookies” with this recipe. I use a small disher/ice cream scoop (#30 on the sweeper blade) onto parchment paper, then flatten them out. One batch makes about 30-35 cookies. 15-17 minutes cooking time at 350. I usually add some shredded coconut. It seems to help hold them together.
Sue
July 1, 2017 at 10:24 amFascinating ~ I never would have thought of that Mary Jo, thanks!
Tesia
August 2, 2016 at 4:44 pmThis 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
Sue
August 2, 2016 at 5:21 pmI hope you don’t mind if I quote you, Tesia, this is a fabulous comment!!
Cheryl
July 23, 2016 at 1:55 pmI 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.
Sue
July 23, 2016 at 6:16 pmThanks Cheryl, so glad to have you part of the tvfgi team!
Ali
July 21, 2016 at 3:13 amI have made this bread several times and it is so good. I was wondering if it can be made into muffins?
Sue
January 14, 2019 at 8:20 pmOther readers have had success with that Ali.
Balvinder
June 25, 2016 at 8:10 amIt looks amazing!
Sue
June 25, 2016 at 12:19 pmHope you give it a try!
VC
June 23, 2016 at 7:59 pmthis 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.
Sue
June 23, 2016 at 8:07 pmI love all your changes, VC! Especially the chocolate chips and the carrots :) And I love wheatgerm, great work!
VC
June 23, 2016 at 10:59 pmone question….how long should these last refrigerated?
Sue
January 14, 2019 at 8:21 pmI’d give them about 10 days.
Bina
June 18, 2016 at 10:08 amThis recipe looks amazing. I can hardly wait to try it. I have all the ingredients except coconut oil.
Can I use any other oil?
Sue
June 18, 2016 at 10:12 amI think any oil will work, Bina.
Linda
June 12, 2016 at 5:45 pmI 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.
Sue
June 12, 2016 at 9:33 pmIf I could only master the thin slice thing, Linda…
Kelsey
June 12, 2016 at 4:01 pmMy 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!
Sue
June 12, 2016 at 4:24 pmI’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!
Tasha Hess
June 8, 2016 at 10:54 amI 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.
Sue
June 8, 2016 at 12:07 pmThat sounds so good, Tasha, and it’s really good to know that adding part coconut flour works.
Louise
April 25, 2016 at 4:06 pmI 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!
Lisa
April 5, 2016 at 6:25 pmUnrefined 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?
Sue
April 5, 2016 at 7:15 pmI use it in whatever state it’s in in my cupboard, Lisa, and that’s usually solid.
Lisa
April 10, 2016 at 10:57 amI 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.
Sue
January 14, 2019 at 8:22 pmI’ve just added the nutritional info to the recipe above :)
Ali
March 20, 2016 at 5:18 amI wanted to comment because I made this bread and it was so good. I ate the whole loaf myself!
Barbara
March 18, 2016 at 3:35 pmHas anyone made this with something other than bananas? Thinking about applesauce and wondering how much to use?
Sue
March 18, 2016 at 3:49 pmI was thinking that pumpkin might work. Applesauce has such a different consistency from mashed bananas.
Denise
March 16, 2016 at 5:37 amI 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
Debbie
October 11, 2016 at 7:19 amYou don’t taste the banana at all. Not like banana bread.
At least I can’t and I eat this almost everyday.
Rose
March 13, 2016 at 10:41 amI’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.
Sue
March 13, 2016 at 11:07 amThanks Rose :)
nicole
March 10, 2016 at 12:12 pmCan 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 :)!
Sue
March 10, 2016 at 2:14 pmI 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.
Andrea
February 28, 2016 at 1:16 pmI’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!
Sue
February 28, 2016 at 4:13 pmThanks 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!
Maddie
February 27, 2016 at 8:39 pmDoesn’t dried fruit have a lot of sugar? Or is there a certain kind of dried fruit you buy that has less sugar?
Sue
February 28, 2016 at 8:19 amFruit 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.
Andrea
February 27, 2016 at 5:55 pmThis 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!
Eileen
February 27, 2016 at 11:28 amJust 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
Rosa Chico
February 3, 2016 at 2:58 pmMade 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.
PJ
February 17, 2016 at 4:09 pmIf 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.
Mariane
January 29, 2016 at 7:23 amHi, 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.
Sue
January 29, 2016 at 11:39 amI’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 :)
Erika
January 19, 2016 at 8:29 amDelicious! 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!
Sue
January 19, 2016 at 9:01 amYay!!
Dianne
January 11, 2016 at 6:43 amHi 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.
Sue
January 11, 2016 at 7:21 amHi 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!
Norma
January 3, 2016 at 2:34 pmDear 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.
Sue
January 3, 2016 at 2:45 pmThanks 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 :)
Lauren Gaskill | Making Life Sweet
December 22, 2015 at 8:55 amThis is the bread of my dreams!! New favorite for sure. <3
Christiane
December 9, 2015 at 4:19 amHello, thank you, I put 1tsp of cinamon, its very delicious .
Christiane from Swizerland
Sue
December 9, 2015 at 7:25 amThanks Christiane, cinnamon sounds like a nice addition.
Nina
December 7, 2015 at 3:25 amI 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:)
Sue
December 7, 2015 at 7:39 amSorry 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.)
Vicki
January 13, 2016 at 10:45 pmCoconut 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.
Sue
January 14, 2016 at 7:43 amThanks Vicki!
Deb
December 2, 2015 at 1:54 pmThis 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!
Sue
December 2, 2015 at 2:27 pmOh 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!
Kaitlin Ohlinger
November 29, 2015 at 11:10 amPaleo breakfast when you’re not in an egg mood is the worst! I like this recipe, will use again and try variations. Thanks!
Cailee
November 24, 2015 at 10:23 amWOW! This looks amazing! What a great recipe! SO healthy and delicious!!
Zoé
November 24, 2015 at 4:58 amJ’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!!!
Sue
November 24, 2015 at 7:06 ammerci Zoe!
Taylor
November 10, 2015 at 2:55 pmThis 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!
Diana
November 7, 2015 at 5:27 amCan I use quinoa flour?
I am allergic to almond!
Sue
November 7, 2015 at 6:18 amI don’t see why not, let me know how it comes out!
Cheri
November 3, 2015 at 11:26 amDo you know if anyone has substituted the eggs for something else? Thanks!
Joanne
September 30, 2015 at 5:22 amMade 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!
Joanne
September 24, 2015 at 4:05 amSo 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!
Sue
September 24, 2015 at 6:52 amGlad to have you here Joanne!
Jim
August 19, 2015 at 9:23 amFruit and nuts are chopped!
What loaf pan size did you use?
Thanks
Elnora
August 19, 2015 at 6:31 amWondering 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.
Sue
August 19, 2015 at 7:11 amBoth 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.
Edna Mehrtens
August 18, 2015 at 5:04 pmHi, Do you have info on the carb content or how much calorie per serving? Thanks
Sue
August 18, 2015 at 5:07 pmSo 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.
cheri
August 18, 2015 at 2:13 pmHi 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.
Toni | BoulderLocavore
August 18, 2015 at 7:23 amThis 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.
grace
August 18, 2015 at 7:04 ami’m amazed and impressed that it holds together at all with all of those goodies contained inside! stunning and delicious loaf.
Jennifer @ Seasons and Suppers
August 18, 2015 at 4:23 amThis bread looks wonderful and I love that it’s so full of fruit and nuts. I too need to keep my supply moving :)
Kelly
August 18, 2015 at 12:41 amHi 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.
Kelly
August 19, 2015 at 5:07 pmReally Delicious!!
Fills a 8×4″ pan completely
Fills a 9×5″ pan about 2/3
Same 40 min baking time for either
Sue
August 19, 2015 at 5:29 pmWell thank you — you did my work for me Kelly! I appreciate the info, and I’m so glad you like it!
Laura (Tutti Dolci)
August 17, 2015 at 10:45 pmI love all that texture, what a great looking bread!
Angie@Angie's+Recipes
August 17, 2015 at 9:56 pmThis looks terrific, Sue. Bet it tastes heavenly with all the fruits and nuts.
Gerlinde @Sunnycovechef
August 17, 2015 at 9:02 pmThis 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!
Douglas
August 17, 2015 at 4:07 pmCould this be made with a traditional flour?
Sue
August 17, 2015 at 4:53 pmHi Douglas — This recipe is formulated for almond flour, but I do have two other similar recipes that use regular flour, here: http://theviewfromgreatisland.com/chunky-fruit-nut-quick-bread/ and here: http://theviewfromgreatisland.com/muesli-toasting-bread/ I would start with those instead of trying to alter this one, hope this helps!
Chris Scheuer
August 17, 2015 at 11:15 amMmmmmm! 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!!
Sue
August 17, 2015 at 7:33 pmI need to start a morning bike ride tradition :)
Renee
August 17, 2015 at 10:31 amOh my!!! This looks incredible. Definitely up my alley! Cannot wait to make it! Thanks!
PurpleQueen
August 17, 2015 at 10:18 amAs 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.
Sue
August 17, 2015 at 11:23 amThe 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.
Tricia @ Saving room for dessert
August 17, 2015 at 8:35 amGoodness – 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!
Sue
August 17, 2015 at 11:26 amMost 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!
SallyBR
August 17, 2015 at 8:19 amI 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!
Sue
August 17, 2015 at 4:58 pmThanks 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.