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 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. 🙂
Thank you Kate, I’m thrilled that you love it, and so glad you made it as part of your ‘Pantry Purge’!!
se me hace agua la boca… este fin de semana lo hare para el desayuno. Gracias
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
I did add the nutritional info to the post above, Karen.
I made the bread and it was delicious! I added little shredded coconut and my husband can’t stop eating the loaf.
Yay, that’s great to hear. A lot of people have used various coconut products in this recipe, I need to try that.
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!
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!
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.
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!
What a wonderful comment, thanks Colleen! I love hearing all the ways that you guys are tweaking this recipe.
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.
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.
Thanks Sue. It tastes good though but next time I will use almond flour.
Hi Su,
What can I use to replace coconut oil?
Any oil will do, Marcela.
I used applesauce, and it came out great. (different Sue than the site’s owner)
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.