Paleo Fruit and Nut Breakfast Bread
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12
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Calories
356 kcal
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Course
Bread
Paleo Fruit and Nut Breakfast Bread
Description
The Paleo Fruit and Nut Breakfast Bread combines an assortment of nuts and dried fruits mixed into an almond flour base. Eggs and coconut oil provide structure and moisture while apple butter adds natural sweetness and depth. The batter is poured into a loaf pan lined with parchment to ease removal and baked until the top looks dry and starts to crack, indicating doneness.
Because this bread is dense and rich, slicing it thinly helps with serving. It is ideal as a grab-and-go breakfast or afternoon treat. The combination of nuts and fruits contributes varied textures and bursts of flavor within a hearty crumb.
After baking, cool the bread before wrapping it in plastic and refrigerate overnight to improve slicing. Flavor variations like adding vanilla extract, almond extract, or warm spices can be made based on preference. Apple butter can be swapped with pumpkin puree for a different note.
Ingredients
- 2 cups nuts assorted; chopped
- 2 cups dried fruit see notes in the post, above, assorted; chopped
- 2 egg large
- 1/4 cup coconut oil melted
- 1/2 cup apple butter unsweetened
- 2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- 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.
Notes
- Trader Joe's hazelnut flour can be used as an alternative nut flour.
- Vanilla or almond extract and warm spices may be added for extra flavor.
- Apple butter can be replaced with pumpkin puree to change the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 63mg | 3% |
| Potassium | 392mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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