Paleo Fruit and Nut Breakfast Bread

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Paleo Fruit and Nut Breakfast Bread ~ this amazing chunky quick bread is grain free, and dairy free, with no added sugar.  It’s also an ingenious way to use up all the random dried fruit and nuts in your cupboards.

Close-up of slices of Paleo Fruit and Nut Breakfast Bread.

This bread never ceases to amaze me ~ the base ingredients are so simple, just a couple of eggs, coconut oil, a little mashed fruit, and some almond flour.  A kaleidoscopic array of dried fruits, nuts, and seeds give this bread incredible flavor and texture, and makes every single slice an adventure.

I dare you to be hungry after a enjoying a piece of this jam packed bread.

Slices of Paleo Fruit and Nut Breakfast Bread

This bread is patterned after my PALEO FRUIT AND NUT BREAD, a reader favorite.  Lots of you have told me how much you love it, and about all the ways you’ve adapted it to make it your own.  The original recipe uses mashed bananas, but here I’ve substituted apple butter.

Slices of Paleo Fruit and Nut Breakfast Bread.

This is a very delicate bread because there are no grains in the recipe to hold it together like a traditional bread.  I recommend wrapping the still warm bread in plastic and refrigerating overnight, before slicing with a good serrated bread knife.

Close-up of a loaf of Paleo Fruit and Nut Breakfast Bread.

When you add the 4 cups of fruits and nuts to your mixing bowl you’re going to swear it will never work, and you might even be tempted to curse me after the first couple of stirs…but persevere!  A few good rounds with a big spoon and it will all come together.  Use clean hands if you like.

TIP: The key to the pretty mosaic effect in the bread is to use a good assortment of fruits and nuts.  Cranberries, pineapple, golden raisins, kiwi, pistachios and apricots give it a nice pop of color.

A bowl of batter, dried fruit, and nuts, with a spoon.

Remember the rising is minimal with this bread, so what you see in the loaf pan is what you’ll get after baking.  Make sure to get the dough fully into the corners of the pan, and I like to smooth out the top with an offset spatula.

Unbaked loaf of Paleo Fruit and Nut Breakfast Bread.

The Paleo Diet is a diet based on the idea that we humans have evolved to eat a certain type of diet, the kind of food that our caveman/woman ancestors ate as hunters and gatherers.  Here is an easy visual guide to explain the basics.  While I don’t personally follow this diet, I enjoyed the challenge of coming up with this bread recipe that fits Paleo guidelines.

Glass jars of dried fruit and nuts.

The fruits and nuts are numerous in this bread, in mine I’ve included:

  • dates
  • raisins
  • peaches
  • plums
  • cranberries
  • apricots
  • pineapples
  • kiwi
  • almonds
  • walnuts
  • pistachios
  • macadamias
  • pecans
  • pumpkin seeds
  • flax seeds


A sliced loaf of Paleo Fruit and Nut Breakfast Bread.

The texture of this bread is dense, but it will also be moist.  It really comes alive when you toast it, but it can be too delicate to withstand a regular toaster.  A toaster oven is ideal.

TIP: You can freeze this bread, well wrapped.

A slice of Paleo Fruit and Nut Breakfast Bread with butter.

TIP: If you aren’t on a Paleo diet you can give this bread more structure by adding a cup of oat flour in place of some of the almond flour.  In that case it will still be gluten free.



Paleo Fruit and Nut Breakfast Bread
Rate this recipe
31 ratings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: bread

Cuisine: Paleo

Servings: 12

Paleo Fruit and Nut Breakfast Bread

Paleo Fruit and Nut Breakfast Bread ~ this amazing chunky quick bread is grain free, and dairy free, with no added sugar.  It's also an ingenious way to use up all the random dried fruit and nuts in your cupboards.


  • 2 cups assorted chopped nuts
  • 2 cups assorted chopped dried fruits (see notes in the post, above)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup unsweetened apple butter
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. Set oven to 350F
  2. Spray a standard loaf pan with cooking spray and line with a sheet of parchment paper with long ends. This is so you can easily lift the bread out of the pan.
  3. In a large bowl whisk the eggs, coconut oil, and apple butter. Stir in the flour, baking powder, and salt.
  4. Fold in the fruits and nuts, and mix until everything is well combined.
  5. Turn the batter into the prepared pan. Smooth out the top.
  6. Lay a piece of foil loosely over the top of the pan to prevent too much browning and bake for an hour, or until the top looks dry and is just beginning to crack, and a toothpick inserted in the center comes out dry. I usually remove the foil for the last 10 minutes of cooking.
  7. Cool for 15 minutes, then lift the bread out carefully with the parchment paper 'wings' to cool on a rack.
  8. Wrap in plastic and refrigerate overnight. Then slice with a sharp serrated bread knife.

Make it your own ~

  • Trader Joe’s sells a hazelnut flour (or meal) that will work in this paleo bread.
  • I didn’t add anything in the way of flavorings, but you could use some vanilla or almond extract, or some warm Fall spices.
  • I plan to try pumpkin puree in place of the apple butter next time.


Paleo Fruit and Nut Breakfast Bread pin.




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    Leave a Reply

  • Reply
    Ansha Krish
    July 3, 2019 at 6:21 am

    Hi! Would I be able to swap the almond meal for spelt flour?

  • Reply
    June 19, 2019 at 2:32 pm

    This is time #2 making it. I love it, especially because it’s gluten free. Unfortunately, my dear husband likes it too. I may hide this one, lol! And it’s a perfect opportunity to use all my Costco extra large bags of dried fruit and nuts!
    Thank you, Sue, for all your beautiful and creative recipes. I always read them all, gluten free or not.

    • Reply
      June 19, 2019 at 4:05 pm

      Thanks for the nice comment Alene :) I use this bread to clean out my fruit and nut stash too!

  • Reply
    April 12, 2019 at 5:39 am

    What is apple butter please.

    • Reply
      April 12, 2019 at 7:51 am

      Apple butter is a smooth very thick apple spread, made by cooking the apples, pureeing them, and then cooking down again until it gets thick. It’s really delish! You can buy it in stores usually in the peanut butter or jam section. You can also make it yourself. You can used mashed banana in its place if you like.

  • Reply
    January 19, 2019 at 9:39 am

    I have made this on 3 or more occasions now, and hubby says its now his favourite. (It was date loaf for the 40 years or so prior!)
    Also, I have always followed your suggestion of wrapping and refrigerating overnight, and it slices perfectly. Come to think of it, its my favourite too! Yum.

    • Reply
      January 19, 2019 at 10:40 am

      Thanks Linda!

  • Reply
    November 22, 2018 at 1:37 pm

    Hi Sue. I just baked the bread, and it looks amazing! Can you freeze the bread? Thanks.

  • Reply
    September 4, 2018 at 8:02 pm

    Cooked this today…it taste really good ,thank you for sharing your recipe.

  • Reply
    Eileen Wanjon
    May 3, 2018 at 7:05 am

    I have made this loaf 4 times, each a little different. I love it. 1 thick slice does me for breakfast. Have you tried it with pumpkin purée yet? Apple butter is so expensive that I’m making my own without sugar. It is soooo good, even the baby likes it.

    • Reply
      May 3, 2018 at 7:24 am

      So happy to hear this Eileen, and no, I haven’t tried the pumpkin yet but that’s on the schedule for fall. This bread is such fun because there are so many little ways to change it up, I’ll let you know about the pumpkin :)

  • Reply
    March 15, 2018 at 4:15 pm

    This sounds wonderful! I plan on making this as soon as possible. I’ll be back to tell you how it went.

    • Reply
      March 15, 2018 at 4:36 pm

      Thanks Beth, hope you enjoy it.

  • Reply
    March 1, 2018 at 8:37 pm


  • Reply
    December 5, 2017 at 1:38 pm

    I was so excited about this recepie. My bread has crumbled apart as I cut into it. Next time I want to try half of the almond flour swapped for coconut flour maybe add another egg and more oil….what do you think? Thanks Anita

    • Reply
      December 5, 2017 at 2:32 pm

      Hi Anita. Two things come to mind…did you wait until it had chilled in the fridge overnight? And you do need a nice sharp knife for slicing. Feel free to experiment with the substitutions, but I think coconut flour is a tough one, it absorbs a ton of liquid and can throw off the balance of a recipe.

  • Reply
    Jennifer @ Seasons and Suppers
    October 6, 2017 at 5:26 am

    Wow! You’ve packed a lot of goodness in to this fabulous bread :) And so pretty, too!

    • Reply
      john currie
      October 23, 2017 at 1:46 pm

      why not supply us with a method of printing off a copy of the recipe.

      • Reply
        October 23, 2017 at 2:41 pm

        There’s a print button in the upper right hand side of the recipe John, let me know if you have trouble with it!

  • Reply
    Chris Scheuer
    October 5, 2017 at 5:39 pm

    That piece with the melting butter sold me! I’m gathering up all my dried fruits and nuts!

  • Reply
    Jean |
    October 5, 2017 at 10:07 am

    Sue, this sounds perfect for me – I often have just fruit and nuts for breakfast, and I like that this is savory rather than sweet. AND it’s pretty!

    • Reply
      October 5, 2017 at 11:22 am

      This doesn’t sound like it’s right up your alley Jean!

  • Reply
    October 4, 2017 at 4:38 pm

    absolutely beautiful! i didn’t know you could bejewel bread. :)

    • Reply
      October 4, 2017 at 8:47 pm

      I love that Grace, what a beautiful thought!

  • Reply
    Angie@Angie's Recipes
    October 4, 2017 at 11:10 am

    That looks like a X’mas fruit bread :-)) Beautiful!

    • Reply
      October 4, 2017 at 11:24 am

      I almost called it paleo fruit cake ~ but it’s definitely savory :)

  • Reply
    Tricia @ Saving Room for Dessert
    October 4, 2017 at 10:51 am

    Have you been peeking in my pantry? I think I have everything except the apple butter. Can you use applesauce in place of the apple butter? This is terrific and just the recipe I need to use up those lingering bits of this and that. Sharing and pinning and can’t wait to try it!

    • Reply
      October 4, 2017 at 11:03 am

      You could use applesauce, Tricia, but I would cook it down on the stove to reduce some of the liquid first.

  • Reply
    Vicki Bensinger
    October 4, 2017 at 9:16 am

    Wow Sue I love this bread and it’s so healthy! I plan to try your Paleo bread this week. Thanks for sharing!

    • Reply
      October 4, 2017 at 9:29 am

      You’re so welcome Vicki, this bread is an adventure, for sure!