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!

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.

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.

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

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.

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.

Featured comment:
“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 Breakfast Bread
Video
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.
- Make sure your dried fruit and nuts are chopped fairly evenly.
- 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.
- Put the banana into a large mixing bowl and whisk in the eggs and coconut oil really well.
- Stir in the almond flour, baking powder, and salt and blend well.
- 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.
- 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.
- 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.
- 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.
Notes
- almonds
- pecans
- pistachios
- walnuts
- hazelnuts
- apricots
- figs
- cranberries
- dates
- pineapple
- blueberries
- strawberries
- plums
Also try
- Gluten Free Vegan Blender Muffins
- Paleo Fruit and Nut Breakfast Bread
- DIY Instant Fruit and Nut Oatmeal (vegan and gluten free)
Nutrition

I LOVE your recipes and I can’t wait to try this one!
But I have to let you know…
This is not a complaint or criticism just information for you to know. Your site is the most difficult to navigate and frustrating to view/try to read because of all the pop up ads and down loading videos that interrupt and/or cover up content.
But keep up the good work! Every recipe of yours that I have tried has been a keeper!
Hello Sue
Do you have a suggestion for replacing the coconut oil? Both I and my sibling have been told by our cardiologists to avoid coconut oil at all costs as it is contributing to the rise in heart disease and stroke even though the popular misconception or hype says its good for your health.
My sibling had always been an organic food only eater, has never taken an over the counter medication for a cold or headache nor has he ever had to have a prescribed medication. He added coconut oil to his diet more than a few years ago as it was recommended to him by friends.
There’s a frightening history in our family of heart disease and strokes so we both have always had to be very careful in what we eat and watch our weight. . My sibling unfortunately has now had two small strokes, one causing him to go blind in one eye and has left him with very weak sight in the other eye. The unexpected strokes also caused my sibling to pass out, fall and smash into a table which resulted in a broken arm and shoulder and spinal injuries. My sibling has also since his strokes, had to undergo emergency Carotid Artery Surgery and of which that has affected his speech and cognitive thinking. It will take a long time for my sibling to recover or bounce back as he’s not a young man.
I myself am the only woman in our family on both sides that has lived past age 67.. I will be 77 years of age in 5 days and do thank my lucky stars every morning I open my eyes to anther day in my life especially since I deal with more than one immunodeficiency disorders.
the point being of my long drawn out note, that I hope didn’t annoy you, is what I asked in the beginning but felt I had to explain the reason why I asked what you would advise to use.
Thanks Sue
Hey Joycelyn ~ the connection between eating and health is incredibly complicated and of course I can’t speak to anything medically, but you can really use any type of liquid oil for this bread. You can use olive or canola, or any vegetable oil for that matter. Olive oil might have a strong flavor, but you can find mild ones on the market today. Hope this helps!
I love that you keep reminding me of this! Lol! Making it again today. I’d forgotten all about it.
It’s too good to let languish in the archives 🙂
I’m allergic to bananas. Do you have a suggestion for a subsstitute? Applesauce might be too
Yes, you can use apple butter, or canned pumpkin. Applesauce might work, I haven’t tried that. Check through the comments because readers have tried just about everything!
is this calorie count for a slice weighing 100g? Calories: 397.89kc
No, it’s for a slice, and there are 12 slices. I’m not sure of the weight of the serving.
Great bread . Make it all the time. I now make it with virgin olive oil. Works the same. I dry my own fruit because to much dried fruit has sugar added. You can also use most nut flours instead of almond for variety. I freeze my bread then slice it fozen.
Thanks for that Klaas, I like the idea of using a different nut flour.
Really scrumptious. Turned out great although I didn’t have apple butter – added another half banana. And when I went to portion it out to put some in freezer, I had the idea to cut some very thin slices and bake them like those fancy very expensive crackers you can buy. They turned out perfectly. I’ll use your recipe in future rather than the copycat cracker recipe I usually use. Your recipes are always the best, Sue!!
Thanks Amanda, I bet the thin slices were gorgeous.
The thin “crackers” were delightful with crean cheese. I’m going to try biscotti next. Thanks for the idea,
Absolutely gorgeous! Didn’t add apricots as I am not a fan but the figs etc were amazing! It got rave reviews from my people!
So glad you loved this Mandy.
This is still my favorite quickbread that is gluten free. Thanks for reminding me. It’s an easy project for a quarantined afternoon, and then I will have breakfast for days!
I had to share my thanks! This is a perfect recipe for people stuck indoors that have miscellaneous nuts and fruits that cannot go to waste since we don’t know when the next grocery store run may be. I had duck eggs which worked really well! I had dried apples, cranberries and an open bag of pecans (from Thanksgiving) along with a few more of your recommend ingredients. I’ve made this bread twice this week using up whatever I find! We love it, great recipie!
Yay, sounds like you really cleaned out your pantry 🙂