Paleo Fruit and Nut Bread

This quick and easy Paleo Fruit and Nut Bread is grain, sugar, and dairy free.  This vegan quick bread is 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

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.


Also try ~


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.

 

 

don’t forget to pin this 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! #glutenfree #healthybread #quickbread #paleobread #whole30 #recipe #breakfastbread #sugarfree #grainfree #allergyfree

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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Leave a Reply

190 Comments

  • Reply
    Cheri
    November 3, 2015 at 11:26 am

    Do you know if anyone has substituted the eggs for something else? Thanks!

  • Reply
    Joanne
    September 30, 2015 at 5:22 am

    Made 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!

  • Reply
    Joanne
    September 24, 2015 at 4:05 am

    So 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!

    • Reply
      Sue
      September 24, 2015 at 6:52 am

      Glad to have you here Joanne!

  • Reply
    Jim
    August 19, 2015 at 9:23 am

    Fruit and nuts are chopped!
    What loaf pan size did you use?
    Thanks

  • Reply
    Elnora
    August 19, 2015 at 6:31 am

    Wondering 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.

    • Reply
      Sue
      August 19, 2015 at 7:11 am

      Both 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.

  • Reply
    Edna Mehrtens
    August 18, 2015 at 5:04 pm

    Hi, Do you have info on the carb content or how much calorie per serving? Thanks

    • Reply
      Sue
      August 18, 2015 at 5:07 pm

      So 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.

  • Reply
    cheri
    August 18, 2015 at 2:13 pm

    Hi 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.

  • Reply
    Toni | BoulderLocavore
    August 18, 2015 at 7:23 am

    This 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.

  • Reply
    grace
    August 18, 2015 at 7:04 am

    i’m amazed and impressed that it holds together at all with all of those goodies contained inside! stunning and delicious loaf.

  • Reply
    Jennifer @ Seasons and Suppers
    August 18, 2015 at 4:23 am

    This bread looks wonderful and I love that it’s so full of fruit and nuts. I too need to keep my supply moving :)

  • Reply
    Kelly
    August 18, 2015 at 12:41 am

    Hi 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.

    • Reply
      Kelly
      August 19, 2015 at 5:07 pm

      Really Delicious!!
      Fills a 8×4″ pan completely
      Fills a 9×5″ pan about 2/3
      Same 40 min baking time for either

      • Reply
        Sue
        August 19, 2015 at 5:29 pm

        Well thank you — you did my work for me Kelly! I appreciate the info, and I’m so glad you like it!

  • Reply
    Laura (Tutti Dolci)
    August 17, 2015 at 10:45 pm

    I love all that texture, what a great looking bread!

  • Reply
    Angie@Angie's+Recipes
    August 17, 2015 at 9:56 pm

    This looks terrific, Sue. Bet it tastes heavenly with all the fruits and nuts.

  • Reply
    Gerlinde @Sunnycovechef
    August 17, 2015 at 9:02 pm

    This 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!

  • Reply
    Douglas
    August 17, 2015 at 4:07 pm

    Could this be made with a traditional flour?

  • Reply
    Chris Scheuer
    August 17, 2015 at 11:15 am

    Mmmmmm! 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!!

    • Reply
      Sue
      August 17, 2015 at 7:33 pm

      I need to start a morning bike ride tradition :)

  • Reply
    Renee
    August 17, 2015 at 10:31 am

    Oh my!!! This looks incredible. Definitely up my alley! Cannot wait to make it! Thanks!

  • Reply
    PurpleQueen
    August 17, 2015 at 10:18 am

    As 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.

    • Reply
      Sue
      August 17, 2015 at 11:23 am

      The 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.

  • Reply
    Tricia @ Saving room for dessert
    August 17, 2015 at 8:35 am

    Goodness – 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!

    • Reply
      Sue
      August 17, 2015 at 11:26 am

      Most 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!

  • Reply
    SallyBR
    August 17, 2015 at 8:19 am

    I 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!

    • Reply
      Sue
      August 17, 2015 at 4:58 pm

      Thanks 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.

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