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.

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.

3.66 from 61 votes

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.ย  It's also an ingenious way to use up all the random dried fruit and nuts in your cupboards.
Course bread
Cuisine Paleo
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 12
Calories 356kcal
Author Sue Moran


  • 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


  • Set oven to 350F
  • 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.
  • In a large bowl whisk the eggs, coconut oil, and apple butter. Stir in the flour, baking powder, and salt.
  • Fold in the fruits and nuts, and mix until everything is well combined.
  • Turn the batter into the prepared pan. Smooth out the top.
  • 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.
  • Cool for 15 minutes, then lift the bread out carefully with the parchment paper 'wings' to cool on a rack.
  • Wrap in plastic and refrigerate overnight. Then slice with a sharp serrated bread knife.

Cook's notes

  • 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.


Calories: 356kcal | Carbohydrates: 25g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 63mg | Potassium: 392mg | Fiber: 5g | Sugar: 17g | Vitamin A: 820IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Paleo Fruit and Nut Breakfast Bread pin.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 30, 2021 at 7:28 am

    5 stars
    Hi ! Yes this bread is awesome. Is the calorie count per slice ? I presume so but please advise.
    Thanks . Brooke

  • Reply
    Lynne S Head
    December 23, 2020 at 2:38 am

    This bread is crazy good! I was looking for a holiday bread just to give me a change to my regular gluten free bread and this one exceeded my expectation!! I saw this recipe with two ripe bananas and not the 1/2 cup of apple butter. I’m sure that would be tasty as well! Gave me the Christmas spirit!!! Thank you for this colorful, nutty and inspiring dense bread!! Love it. And will make it again!

  • Reply
    October 5, 2020 at 6:21 am

    5 stars
    This bread looks very similar to ones sold at Publix supermarkets in Florida. They call it breakfast bread. I love it lightly toasted and slathered with low or non fat Greek yogurt for that extra bit of protein. A slice can keep my hunger at bay for over four hours. Now I can try it at home! Thanks for a beautiful recipe Sue!

  • Reply
    September 26, 2020 at 10:27 am

    5 stars
    I always think of you as the Queen Of Color when it comes to food! All your recipes have such lovely depth. Even your White Christmas cookies that had sparkling sugar looked colorful! I don’t know how you do it! And here you are again with a beautiful bread filled with a treasure trove of brilliance! We’re taking a little road trip next weekend and this bread is making the journey, it will be a delicious treat along the way, a great little breakfast, or a midnight snack! I have lots of bits and bobs lingering forlornly in the cabinet and now they have a delightful purpose once again. ?

  • Reply
    August 24, 2020 at 5:21 pm

    what can you use in place of eggs and 2 cups almond flour

    • Reply
      August 24, 2020 at 5:22 pm

      I’d read through the comments, k, lots of folks have done variations. I haven’t made this without eggs or almond flour, so I’m not sure.

  • Reply
    August 12, 2020 at 9:14 pm

    5 stars
    Top recipe..absolutely delicious! Have started making this at a cafe! Popular with the GF Paleo crowd!

  • Reply
    Carol Jander
    December 24, 2019 at 9:47 am

    5 stars
    I have made this many times starting at Thanksgiving. Gave it in baskets, and now also for Christmas. But I have a twist for you. First of all I didn’t want to mess with the process of the parchment paper. So I bought jumbo size cupcake liners… Brushed a little coconut oil in them, just in case they would stick, and I baked at 350 for about 40
    minutes covered then uncovered for 5-10 minutes. Came out perfect every time, and everyone loves them. So easy to eat, no slicing required! You can re heat and put a dab of butter on top which I like to do. My other change was I tried some unsweetened crushed pineapple instead of the apple butter last time. They were great.

    • Reply
      December 24, 2019 at 10:10 am

      Brilliant idea!

  • Reply
    November 22, 2019 at 7:14 am

    Hello! Can i use Olive oil instead of coconut oil? Thank you!

    • Reply
      November 22, 2019 at 7:33 am

      Yes, sure ๐Ÿ™‚

      • Reply
        November 22, 2019 at 1:29 pm

        Thank you! At the grocery stores bow buying the ingredients. Cant wait to taste them…

  • 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

    5 stars
    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 ๐Ÿ™‚ 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

    5 stars
    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

    5 stars
    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 purรฉe yet? Apple butter is so expensive that Iโ€™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 ๐Ÿ™‚

  • Reply
    March 15, 2018 at 4:15 pm

    This sounds wonderful! I plan on making this as soon as possible. Iโ€™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 ๐Ÿ™‚ 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. ๐Ÿ™‚

    • Reply
      October 4, 2017 at 8:47 pm

      I love that Grace, what a beautiful thought!

  • Reply
    [email protected]'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 ๐Ÿ™‚

  • 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!

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