This easy and delicious fruit loaf is loaded with a perfect blend of dried fruits, nuts and spices. Enjoy it as a snack or for breakfast with butter and jam.
It’s officially the start of baking season, and I for one am ready to pull out those mixing bowls and crank up the oven!
There’s nothing quite like the satisfaction of biting into a warm cookie , or the lingering scent of baked goods in the air. And while bold flavors like cinnamon and ginger tend to dominate this time of year, I also appreciate the more subtle flavors of this fruit loaf.
Fruit Loaf:
No, not the often mocked and reviled fruitcake, but a gluten-free fruit loaf with a hearty yet understated character that’s nothing like the aforementioned artificially colored candied fruit nightmare. This loaf is packed with chewy bits of dried fruit like dates, raisins and cherries along with nuggets of pecans and hazelnuts, in a batter lightly scented of vanilla with just a pinch of cinnamon.
It’s a snacking bread or a breakfast loaf, the kind you serve for breakfast, brunch, or an afternoon nibble, warm from the oven or lightly toasted with butter and jam alongside. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Nut Butter – We are using a combination of cashew and almond butter as the base of this gluten-free fruit loaf.
- Eggs – You’ll need 4 large eggs.
- Coconut Sugar – Coconut sugar is our only sweetener.
- Spices – You’ll need vanilla extract and ground cinnamon to flavor the bread.
- Baking Powder – We are using baking powder for lift (use cornstarch-free for paleo).
- Dried Fruit – I like a combination of dates, raisins and cherries but you can substitute your favorite dried fruits.
- Nuts – I like a combination of pecans and hazelnuts but use your favorite combination of nuts if you prefer.
How to Make a Gluten-Free Fruit and Nut Bread:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
What I love about this fruit and nut loaf that it’s a one bowl kind of recipe that doesn’t even require a mixer. Everything is quickly stirred together and poured into the pan in minutes.
- You’ll start by whisking together the cashew butter, almond butter and eggs until smooth.
- Next you’ll whisk in the coconut sugar, vanilla extract, cinnamon, salt, baking powder until well combined.
- Stir in dried fruit and nuts and the batter is ready.
- Scrape the batter into a couple of small parchment lined loaf pans and into the oven they go.
- Bake the loaves until they are puffed and browned and a cake tester inserted in the center comes out clean. Transfer the loaves to a rack and let cool to room temperature before slicing.
What you end up with is a fruit and nut loaf that’s moist, chewy, dense and nutty in every bite. If you’re need a hostess gift this season, consider doubling the recipe and wrapping up a loaf to take with you as it keeps well for days.
More Holiday Baking Recipes:
Happy baking!
Fruit and Nut Bread
This easy and delicious fruit and nut bread is loaded with a perfect blend of dried fruits, nuts and spices. Enjoy it as a snack or for breakfast with butter and jam.
Ingredients
- ½ cup/120g cashew butter
- ½ cup/120g almond butter (smooth)
- 4 large eggs
- ¼ cup/48g coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- 1 teaspoon baking powder (use cornstarch-free for paleo)
- 8-10 small deglet noor dates, chopped (plus more to top)
- ⅓ cup/50g raisins (plus more to top)
- ⅓ cup/53g dried cherries (plus more to top)
- ⅓ cup/46g hazelnuts, chopped (plus more to top)
- ½ cup/62g pecans, chopped (plus more to top)
Instructions
- Preheat the oven to 350°. Prepare two 6 inch loaf pans with parchment paper.
- In a large bowl whisk together cashew butter, almond butter and eggs until smooth. Whisk in coconut sugar, vanilla extract, cinnamon, salt, baking powder until well combined. Stir in dried fruit and nuts.
- Scrape the batter into the prepared pans and place on a baking sheet. Top with a few pieces of the extra dried fruit and nuts. Bake for about 30-35 minutes, until the loaves are puffed and browned and a cake tester inserted in the center comes out clean. Transfer the loaves to a rack and let cool to room temperature before slicing.
Notes
Variations:
Use your favorite combinations of dried fruit.
Use your favorite combination of nuts.
Storage:
Store fruit and nut bread at room temperature in an airtight container for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo, Refined Sugar-Free
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 80mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
LP says
I tried this recipe and it is DELICIOUS. One of my absolute favorites! I would like to make this for someone who has a nut allergy- do you think it would work to replace the almond/cashew butter with seed butters such as tahini/sunbutter? Thanks for the amazing recipes!!
Thanks!
Sylvie says
I haven't tested a tahini/sunbutter combination so I cannot say for certain whether it would work but it sounds like a good substitute. I would note that the acid in the baking powder may react with the sunflower butter and create a greenish/blue tint in the center but will not alter the taste.
Supriya Kutty says
I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
Sylvie says
You're welcome, I hope they loved it!
Megan says
Love all the fruit you snuck in this bread. Usually I feel guilty eating quick breads, but this is so healthy!
Pure Ella says
Looks and sounds so divine Sylvie 🙂
And your photography is always so stunning!!
xoxo ella
Marye says
This bread sounds fantastic, I would love to enjoy a slice with a cup of coffee!
Katie | Healthy Seasonal Recipes says
Wow! This would be the perfect hostess gift!! The idea of topping this yummy bread with goat cheese or brie sends me to the moon!!
Patricia @ Grab a Plate says
This is a beautiful, hearty bread that looks so appealing! I love fruit-and-nut versions like this -- definitely not Auntie's fruitcake 🙂
Cf says
There is no "flour" in this recipe?
Sylvie says
No, this is a flourless bread!
ChihYu says
Love this ! So delicious and perfect for the fall !