Paleo Fruit and Nut Bread

This post may contain affiliate links. Please read my disclosure policy.


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 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 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.

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

Paleo Breakfast Bread
Rate this recipe
71 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: bread, breakfast

Cuisine: American

Yield: 12

Calories per serving: 397.89 kcal

Fat per serving: 27.38 g

Saturated fat per serving: 6.51 g

Carbs per serving: 34.18 g

Protein per serving: 10.51 g

Fiber per serving: 7.07 g

Sugar per serving: 17.92 g

Sodium per serving: 95.83 mg

Trans fat per serving: 0.0 g

Cholesterol per serving: 31.0 mg

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.


Be sure to refer to the tips section in the post for additional information.

Nutrition label for Paleo Breakfast Bread

Also try ~



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


You Might Also Like

Leave a Reply


  • Reply
    June 3, 2017 at 2:26 pm

    I 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

  • Reply
    May 15, 2017 at 10:01 am

    morning…just finished taking this out of the 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… 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

    • Reply
      January 14, 2019 at 5:49 pm

      If 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!

  • Reply
    May 8, 2017 at 3:29 pm

    I 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.

    • Reply
      May 8, 2017 at 3:56 pm

      I’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!

    • Reply
      May 11, 2017 at 2:23 pm

      I 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!

      • Reply
        May 11, 2017 at 2:47 pm

        You’re so welcome Peg ~ it sounds like you went to town with the add-ins, I love that!

  • Reply
    May 8, 2017 at 8:34 am

    Hi! 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.

  • Reply
    April 21, 2017 at 10:52 am

    Flax 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.

    • Reply
      April 21, 2017 at 3:07 pm

      Oh absolutely, Carrie, leave out the seeds, no problem.

  • Reply
    Mary Ann D.
    April 20, 2017 at 7:03 am

    What a great recipe! That looks amazingly simple to make. I can’t wait to try this recipe. So glad to find on Pinterest.

    • Reply
      April 20, 2017 at 7:59 am

      Hope you enjoy it Mary Ann :)

  • Reply
    Ellen Swoff
    April 16, 2017 at 5:02 am

    Sue, 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

    • Reply
      January 14, 2019 at 8:01 pm

      I’ve since added the nutritional breakdown to the recipe Ellen, hope this helps!

  • Reply
    April 14, 2017 at 11:20 am

    HI – 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!

    • Reply
      April 14, 2017 at 12:33 pm

      Go ahead and measure it melted, Lisa, I just clarified that in the recipe.

  • Reply
    March 20, 2017 at 6:52 pm

    Can I use chia seeds instead of flax seeds

    • Reply
      March 20, 2017 at 8:39 pm

      Yes, sure!

      • Reply
        March 21, 2017 at 1:33 pm

        Thanks I made it and I love it

    • Reply
      April 3, 2017 at 8:17 pm

      I 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.

      • Reply
        April 3, 2017 at 8:58 pm

        Cool, sounds good Jackie ~ thanks for letting me know :)

  • Reply
    March 20, 2017 at 12:46 am

    Hello 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.

    • Reply
      January 14, 2019 at 6:11 pm

      It’s possible that some of your dried fruit darkened the bread, Jo, otherwise, I’m not sure why it would be a deeper color.

  • Reply
    Kate Diamond
    March 6, 2017 at 11:10 am

    I 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. :)

    • Reply
      March 6, 2017 at 12:28 pm

      Thank you Kate, I’m thrilled that you love it, and so glad you made it as part of your ‘Pantry Purge’!!

  • Reply
    February 14, 2017 at 4:50 am

    se me hace agua la boca… este fin de semana lo hare para el desayuno. Gracias

  • Reply
    February 3, 2017 at 8:30 pm

    Do 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

    • Reply
      January 14, 2019 at 8:01 pm

      I did add the nutritional info to the post above, Karen.

  • Reply
    January 29, 2017 at 1:13 pm

    I made the bread and it was delicious! I added little shredded coconut and my husband can’t stop eating the loaf.

    • Reply
      January 29, 2017 at 1:22 pm

      Yay, that’s great to hear. A lot of people have used various coconut products in this recipe, I need to try that.

  • Reply
    January 10, 2017 at 6:49 am

    Thanks 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!

    • Reply
      January 10, 2017 at 7:32 am

      It’s nice to know that this recipe is so forgiving and flexible, I love hearing about all the ways people are changing it up!

  • Reply
    December 12, 2016 at 9:26 am

    I’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.

  • Reply
    Colleen Chao
    December 8, 2016 at 8:47 pm

    Omigosh, 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!

    • Reply
      December 8, 2016 at 8:56 pm

      What a wonderful comment, thanks Colleen! I love hearing all the ways that you guys are tweaking this recipe.

  • Reply
    November 17, 2016 at 11:02 pm

    It 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.

    • Reply
      November 18, 2016 at 7:02 am

      Yes, 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.

      • Reply
        Elizabeth Kover
        November 20, 2016 at 9:34 pm

        Thanks Sue. It tastes good though but next time I will use almond flour.

  • Reply
    Marcela Raspini
    November 14, 2016 at 11:34 am

    Hi Su,
    What can I use to replace coconut oil?

    • Reply
      November 14, 2016 at 12:07 pm

      Any oil will do, Marcela.

      • Reply
        April 3, 2018 at 2:23 pm

        I used applesauce, and it came out great. (different Sue than the site’s owner)

  • Reply
    November 7, 2016 at 5:56 am

    The 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.

  • 1 2 3 4 5 6