This grain free trail mix bread is a fun twist on a simple paleo quick bread! It’s loaded with warm spices, dried fruit, nuts and coconut, and sweetened with maple syrup and coconut sugar. It’s perfect to slather with nut butter for breakfast or for an anytime snack! Gluten free, refined sugar free, paleo, dairy free.
The inspiration for this trail mix bread came from a snack I made for myself a couple of weeks ago.
I was totally craving peanut butter on cinnamon raisin toast, so toasted up some of my cinnamon raisin bread and topped it with peanut butter (yes I eat peanut butter sometimes!)
But that didn’t feel like enough, so I grabbed some trail mix and sprinkled it over the top. Have you done this before? It’s just. so. delicious!
Anyway, I thought to myself that making a bread with all of those components on the inside would be pretty good too. And hey, you can always top yours with peanut butter and even more trail mix too!
What You Need To Make Paleo Trail Mix Bread
The ingredient list here is a little bit longer since we have all the trail mix components in addition to the typical bread ingredients.
Here’s what you’ll need to make your trail mix bread:
- chopped pecans
- coconut flakes
- mini chocolate chips or chopped chocolate
- raisins or dried cranberries
- chopped dried apricots or apples
- eggs
- unsweetened applesauce
- creamy almond butter or other nut butter
- refined coconut oil, melted and cooled
- pure maple syrup
- coconut sugar
- pure vanilla extract
- blanched almond flour
- tapioca flour or arrowroot
- ground cinnamon
- nutmeg
- baking soda
- fine sea salt
How To Make Paleo Trail Mix Bread
Preheat your oven to 350° F and line a loaf pan with parchment paper on the bottom and up the sides. My loaf pan measured 8.5” x 4.5”.
In a small bowl, combine the pecans, coconut flakes, chocolate chips and dried fruit – this is your “trail mix” mix-in. Set aside.
Then, in a large mixing bowl, whisk together the eggs, applesauce, nut butter, coconut oil, maple syrup, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, tapioca, cinnamon, nutmeg, baking soda and salt.
Stir the dry ingredients into the wet to fully combine but make sure not to over-mix. Then stir in 3/4 of the fruit and nut mixture, leaving the last 1/4 or so to sprinkle on top before baking. Transfer the the batter to the prepared loaf pan and spread the top even. Sprinkle the remaining trail mix over the top.
Bake in the preheated oven for a total of 50-60 minutes, or until a toothpick inserted near the center comes out clean or with crumbs. After 15-20 minutes in the oven, tent with foil to prevent the toppings from burning.
Cool the bread in the pan on a wire rack for 20-30 minutes, then carefully lift out the loaf using the parchment paper overhang and continue to cool on the wire rack until room temperature.
Tips for Paleo Trail Mix Bread
A few tips for your best tasting grain free trail mix bread!
Make sure you cover the top of the bread after about 20 minutes in the oven. Don’t skip this step, since the trail mix layer on top can easily burn (coconut, nuts, raisins).
This bread is easier to slice once it’s cooled completely. The cooling time allows the bread to “set” so it won’t crumble when sliced.
Store the bread loosely covered at room temperature for the first two days, then cover and refrigerate to keep it longer.
I love serving it as a snack slathered with peanut butter or almond butter! It’s also delicious on its own with breakfast or for a quick snack.
I hope you’re ready for a delicious grain free quick bread packed with so many goodies! Grab your ingredients and preheat your oven, it’s time to bake – let’s go!
Grain Free Trail Mix Bread {Paleo, Dairy Free}
Grain Free Trail mix bread {Paleo, Dairy Free}
Ingredients
- 1/4 cup chopped pecans
- 1/4 cup coconut flakes
- 1/3 cup mini chocolate chips or chopped chocolate
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped dried apricots or apples
- 3 eggs
- 1/3 cup unsweetened applesauce
- 1/2 cup creamy almond butter or other nut butter
- 1/4 cup refined coconut oil melted and cooled
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp fine grain sea salt
Instructions
-
Preheat your oven to 350° F and line a loaf pan with parchment paper on the bottom and up the sides. My loaf pan measured 8.5” x 4.5”.
-
In a small bowl, combine the pecans, coconut flakes, chocolate chips and dried fruit - this is your “trail mix” mix-in. Set aside.
-
In a separate large mixing bowl, whisk together the eggs, applesauce, nut butter, coconut oil, maple syrup, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, tapioca, cinnamon, nutmeg, baking soda and salt.
-
Stir the dry ingredients into the wet to fully combine but make sure not to over-mix. Then stir in 3/4 of the fruit and nut mixture, leaving the last 1/4 or so to sprinkle on top before baking. Transfer the the batter to the prepared loaf pan and spread the top even. Sprinkle the remaining trail mix over the top.
-
Bake in the preheated oven for a total of 50-60 minutes, or until a toothpick inserted near the center comes out clean or with crumbs. After 15-20 minutes in the oven, tent with foil to prevent the toppings from burning.
-
Cool the bread in the pan on a wire rack for 20-30 minutes, then carefully lift out the loaf using the parchment paper overhang and continue to cool on the wire rack until room temperature. This bread is easier to slice once it’s cooled completely. The cooling time allows the bread to “set” so it won’t crumble when sliced.
-
Store the bread loosely covered at room temperature for the first two days, then cover and refrigerate to keep it longer. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Quick Breads? Try One of These!
Paleo Cinnamon Raisin Swirl Bread
Pumpkin Bread with Chocolate Chips {Nut Free}
Hearty Banana Bread {No Added Sugar}
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