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Paleo Fruit and Nut Bread: A Simple, Flavorful Recipe

Paleo Fruit and Nut Bread

A tender almond-flour quick bread filled with toasted nuts, unsweetened dried fruit, cinnamon, and optional shredded coconut. This simple loaf makes about 8–10 slices and is delicious for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups Blanched almond flour
  • 1/2 cup Tapioca flour or arrowroot starch
  • 1/4 cup Coconut flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine sea salt
  • 1 teaspoon Ground cinnamon
Wet Ingredients
  • 3 eggs Large eggs, room temperature
  • 1/4 cup Melted coconut oil or ghee
  • 1/4 cup Honey or pure maple syrup
  • 1 teaspoon Vanilla extract
Add-Ins
  • 1/2 cup Chopped walnuts or pecans
  • 1/2 cup Unsweetened dried cranberries, raisins, or finely chopped dates
  • 1/4 cup Unsweetened shredded coconut, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper, leaving enough overhang to lift the baked loaf out easily.
  2. Whisk the almond flour, tapioca flour or arrowroot starch, coconut flour, baking soda, fine sea salt, and cinnamon in a medium bowl until evenly combined.
  3. In a separate bowl, whisk the room-temperature eggs, melted coconut oil or ghee, honey or maple syrup, and vanilla extract until smooth.
  4. Stir the wet mixture into the dry ingredients just until no dry patches remain. Do not overmix, and remember that coconut flour will continue thickening the batter as it stands.
  5. Fold in the chopped nuts, unsweetened dried fruit, and optional shredded coconut. If using large dates or apricots, chop them finely first for cleaner slices.
  6. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 40–50 minutes, until deeply golden and a skewer inserted in the center comes out clean or with only a few moist crumbs.
  7. Cool the loaf in the pan for about 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely for at least 30–60 minutes before slicing because the loaf is fragile while hot.

Notes

Measure almond and coconut flour by weight when possible, or spoon each flour into a measuring cup and level it. Toast the nuts before adding them for deeper flavor, use unsweetened dried fruit, and check the loaf early if baking in a dark metal pan because it may brown faster.