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 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

  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.
https://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 quick and easy Paleo Fruit and Nut Bread is grain, sugar, and dairy free. It's also amazingly versatile, and fabulous toasted! #glutenfree #healthybread #quickbread #paleobread #whole30 #recipe #breakfastbread #sugarfree #grainfree #allergyfree

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182 Comments

  • Reply
    Andis
    June 10, 2018 at 7:13 am

    Hello 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!

  • Reply
    Katherine
    April 30, 2018 at 8:07 pm

    I 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.

    • Reply
      Sue
      April 30, 2018 at 8:17 pm

      Great report, thanks Katherine ~ I’m interested in trying the coconut flour.

    • Reply
      Suzanne
      May 24, 2018 at 12:38 pm

      Thanks for the tips!

  • Reply
    29 Simple Healthy Living Recipes You & The Kids Will Love - HappyInspiredHealthy.com
    April 12, 2018 at 6:11 am

    […] with this, such as a loaf with fig and almonds, or a multi-berry loaf with applesauce and walnuts. Here’s a paleo recipe that is grain, sugar, and dairy free, and sooooo […]

  • Reply
    Heidi
    February 19, 2018 at 7:10 am

    I 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)!

    • Reply
      Sue
      February 19, 2018 at 8:32 am

      Oh man, this is making me want to buy another bread machine…I got rid of mine years ago! Thanks Heidi!

  • Reply
    Sky
    February 18, 2018 at 3:11 pm

    Hi 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!

    • Reply
      Sue
      February 18, 2018 at 3:19 pm

      That’s great to know, Sky ~ I don’t have a silicone muffin pan, I need to try one.

  • Reply
    Dawn Holyoke-Gordon
    January 21, 2018 at 12:50 pm

    I 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.

    • Reply
      Sue
      January 21, 2018 at 1:07 pm

      Let us know how your substitutions went, Dawn.

  • Reply
    Grace
    December 17, 2017 at 8:00 am

    I soaked the fruit prior to making, this increased the baking time. End result is awesome, delicious! Thank you. :)

    • Reply
      Sue
      December 17, 2017 at 8:01 am

      Nice idea, thanks Grace! I imagine you could soak it in rum for a holiday bread :)

      • Reply
        Terri
        January 1, 2018 at 9:32 am

        Hi I don’t have the almond flour, can I use regular flour? Or ? I have everything else:-)

        • Reply
          Sue
          January 1, 2018 at 11:07 am

          If 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.

  • Reply
    Akshat Malya
    October 3, 2017 at 5:26 am

    Your pics are making me drool and luckily I have everything here already to make these.
    I better get baking!
    Keep sharing!!

  • Reply
    Jean
    October 2, 2017 at 7:11 am

    Do 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.

  • Reply
    Tara
    September 24, 2017 at 3:34 pm

    I 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!!

    • Reply
      Sue
      September 24, 2017 at 4:01 pm

      You’re so welcome, Tara, I’m glad this has worked out so well for you :)

  • Reply
    Catherine
    September 14, 2017 at 6:13 am

    Made 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!!!

    • Reply
      Sue
      September 14, 2017 at 9:21 am

      You’re so welcome, and thanks so much for the detailed feedback, it helps everybody!

      • Reply
        Catherine
        September 14, 2017 at 10:13 am

        Didn’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!

        • Reply
          Sue
          September 14, 2017 at 3:10 pm

          lol, I was wondering if you toasted it or not! And yes, the aroma alone is a good reason to make this bread.

  • Reply
    linda
    September 4, 2017 at 11:04 am

    anyone try it in a bread machine?

    • Reply
      Heidi
      February 19, 2018 at 7:13 am

      Hi Linda, see my comment above! I tried this yesterday in the bread maker!

  • Reply
    Jacki
    August 4, 2017 at 2:26 pm

    I 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.

    • Reply
      Sue
      August 4, 2017 at 2:33 pm

      My 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?

      • Reply
        Sue
        April 3, 2018 at 2:18 pm

        I 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.

        • Reply
          Sue
          April 3, 2018 at 2:19 pm

          btw–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.

  • Reply
    Jeani
    July 16, 2017 at 7:21 pm

    Wow, 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.

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