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

This looks incredible! I’m alerfic to bananas, can you recommend a replacement? Thank you!
I’m experimenting with apple butter, or pumpkin, Paula.
I made this and it turned out a crumble mess,where did i go wrong,please help.
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.
Can I use gluten free flour instead if almond flour?
Yes, I know a lot of people have experimented with various kinds of flour, and I think that would work, Melody.
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!
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!
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?
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!
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.
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.
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
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? 😉
Hi sue, is there a substitute for bananas ? I’m allergic to bananas.
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.
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.
Fascinating ~ I never would have thought of that Mary Jo, thanks!
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
I hope you don’t mind if I quote you, Tesia, this is a fabulous comment!!
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.
Thanks Cheryl, so glad to have you part of the tvfgi team!
I have made this bread several times and it is so good. I was wondering if it can be made into muffins?
Other readers have had success with that Ali.
It looks amazing!
Hope you give it a try!