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 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 😀
I love the way you think, Katy! You’d be great to brainstorm recipes with 🙂 Definitely try the muesli bread, and here’s another chunky toasting bread for you: https://theviewfromgreatisland.com/chunky-fruit-nut-quick-bread/
Not sure you’ll see this Katy, but I did eventually make an apple version of this bread ~ https://theviewfromgreatisland.com/paleo-fruit-and-nut-breakfast-bread-recipe/
Sue, I love this bread, but is there any way I could add may 2 scoops of protein powder? what could I add or reduce to accomplish this?…thanks…Debbie
I’m not sure how much 2 scoops is, Deborah, but you could try adding it without changing anything.
morning…just finished taking this out of the oven..my 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…Annnd..in 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
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!
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.
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!
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!
You’re so welcome Peg ~ it sounds like you went to town with the add-ins, I love that!
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.
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.
Oh absolutely, Carrie, leave out the seeds, no problem.
What a great recipe! That looks amazingly simple to make. I can’t wait to try this recipe. So glad to find on Pinterest.
Hope you enjoy it Mary Ann 🙂
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
I’ve since added the nutritional breakdown to the recipe Ellen, hope this helps!
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!
Go ahead and measure it melted, Lisa, I just clarified that in the recipe.
Can I use chia seeds instead of flax seeds
Yes, sure!
Thanks I made it and I love it
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.
Cool, sounds good Jackie ~ thanks for letting me know 🙂
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.
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.