Paleo Fruit and Nut Bread

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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


  • 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
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13 ratings

Paleo Breakfast Bread


  • 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.)


  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

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Leave a Reply


  • Reply
    November 2, 2016 at 9:50 pm

    This looks incredible! I’m alerfic to bananas, can you recommend a replacement? Thank you!

    • Reply
      November 3, 2016 at 8:47 pm

      I’m experimenting with apple butter, or pumpkin, Paula.

  • Reply
    Tracy Kilkenny
    September 5, 2016 at 11:58 pm

    I made this and it turned out a crumble mess,where did i go wrong,please help.

    • Reply
      September 6, 2016 at 5:57 am

      It’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.

  • Reply
    August 20, 2016 at 10:23 am

    Can I use gluten free flour instead if almond flour?

    • Reply
      August 20, 2016 at 12:01 pm

      Yes, I know a lot of people have experimented with various kinds of flour, and I think that would work, Melody.

      • Reply
        Melody Ortega
        August 22, 2016 at 7:22 am

        Hi 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!

        • Reply
          August 22, 2016 at 7:28 am

          I 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!

  • Reply
    August 15, 2016 at 11:08 pm

    Two 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?

    • Reply
      August 16, 2016 at 6:51 am

      The 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!

  • Reply
    August 15, 2016 at 1:42 pm

    This 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.

    • Reply
      September 3, 2016 at 2:25 pm

      It 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.

  • Reply
    August 10, 2016 at 2:16 pm

    Has 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

    • Reply
      August 10, 2016 at 2:49 pm

      I 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? ;)

      • Reply
        January 4, 2017 at 7:45 pm

        Hi sue, is there a substitute for bananas ? I’m allergic to bananas.

        • Reply
          January 4, 2017 at 9:14 pm

          I 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.

    • Reply
      Mary Jo
      July 1, 2017 at 10:21 am

      I’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.

      • Reply
        July 1, 2017 at 10:24 am

        Fascinating ~ I never would have thought of that Mary Jo, thanks!

  • Reply
    August 2, 2016 at 4:44 pm

    This 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

    • Reply
      August 2, 2016 at 5:21 pm

      I hope you don’t mind if I quote you, Tesia, this is a fabulous comment!!

  • Reply
    July 23, 2016 at 1:55 pm

    I 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.

    • Reply
      July 23, 2016 at 6:16 pm

      Thanks Cheryl, so glad to have you part of the tvfgi team!

  • Reply
    July 21, 2016 at 3:13 am

    I have made this bread several times and it is so good. I was wondering if it can be made into muffins?

  • Reply
    June 25, 2016 at 8:10 am

    It looks amazing!

    • Reply
      June 25, 2016 at 12:19 pm

      Hope you give it a try!

  • Reply
    June 23, 2016 at 7:59 pm

    this 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.

    • Reply
      June 23, 2016 at 8:07 pm

      I love all your changes, VC! Especially the chocolate chips and the carrots :) And I love wheatgerm, great work!

      • Reply
        June 23, 2016 at 10:59 pm

        one question….how long should these last refrigerated?

  • Reply
    June 18, 2016 at 10:08 am

    This recipe looks amazing. I can hardly wait to try it. I have all the ingredients except coconut oil.
    Can I use any other oil?

    • Reply
      June 18, 2016 at 10:12 am

      I think any oil will work, Bina.

  • Reply
    June 12, 2016 at 5:45 pm

    I 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.

    • Reply
      June 12, 2016 at 9:33 pm

      If I could only master the thin slice thing, Linda…

  • Reply
    June 12, 2016 at 4:01 pm

    My 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!

    • Reply
      June 12, 2016 at 4:24 pm

      I’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!

  • Reply
    Tasha Hess
    June 8, 2016 at 10:54 am

    I 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.

    • Reply
      June 8, 2016 at 12:07 pm

      That sounds so good, Tasha, and it’s really good to know that adding part coconut flour works.

  • Reply
    April 25, 2016 at 4:06 pm

    I 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!

  • Reply
    April 5, 2016 at 6:25 pm

    Unrefined 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?

    • Reply
      April 5, 2016 at 7:15 pm

      I use it in whatever state it’s in in my cupboard, Lisa, and that’s usually solid.

      • Reply
        April 10, 2016 at 10:57 am

        I 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.

  • Reply
    March 20, 2016 at 5:18 am

    I wanted to comment because I made this bread and it was so good. I ate the whole loaf myself!

  • Reply
    March 18, 2016 at 3:35 pm

    Has anyone made this with something other than bananas? Thinking about applesauce and wondering how much to use?

    • Reply
      March 18, 2016 at 3:49 pm

      I was thinking that pumpkin might work. Applesauce has such a different consistency from mashed bananas.

  • Reply
    March 16, 2016 at 5:37 am

    I 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

    • Reply
      October 11, 2016 at 7:19 am

      You don’t taste the banana at all. Not like banana bread.
      At least I can’t and I eat this almost everyday.

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