Klara`s Life

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Fruit & nut Bread with buckwheat and cinnamon

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This post is also available in english.This delicious fruit and nut bread is quick and easy to make and also completely gluten free.
Simply stir together a few delicious dried fruits and seeds together with buckwheat flour and a few other ingredients and put them in the oven.
The fruit bread is suitable as a light and digestive alternative to breakfast white bread or as a snack for hiking or after sports.

Give it a try because it’s simple and good.

WHAT’S the ingredients?

  • Flour: This time buckwheat flour
  • Nuts: you can choose any nuts you like
  • Dried fruits: here you can go as you like
  • Seeds / seeds: pumpkin seeds, sesame, hemp seeds, sunflower seeds
  • Spices: Always cinnamon, but cardamom, vanilla also fits.

 

fruit and nut bread
fruit and nut bread

FRUIT and nut BREAD

120 g buckwheat (1 cup)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
220 g nuts (pecans, almonds) (1 cup)
320 g dried fruit (apricots, dates, raisins and figs) (1 1/2 cups)
110 g seeds (pumpkin seeds, sunflower seeds) (1/2 cup)
Optional: 2 tbsp syrup or coconut blossom sugar
60 ml of oil
295 ml of water + possibly more (1 1/4 cups)

Preheat the oven to 180 ° C. Grease a loaf tin and line it with baking paper.
Mix the flour with the baking powder, baking soda, salt and cinnamon.
Chop nuts and dried fruit and add to the flour mixture together with the seeds.
Pour water and oil over and stir with a spoon well.
Place the dough in the loaf tin and sprinkle with seeds or oatmeal.
Bake for 30 minutes or a knife comes out clean.
Let cool and enjoy.

If you try this fruit and nut bread or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Fruit and nut bread with buckwheat

This delicious fruit bread is quick and easy to make. Simply a few delicious dried fruits, seeds, nuts and buckwheat flour.
Course fruit bread
Cuisine breakfast
Keyword easy recipe, nuts
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 1 loaf
Author Klaraslife

Ingredients

  • 120 g buckwheat flour 1 cup
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 220 g nuts pecans, almonds (1 cup)
  • 320 g dried fruit apricots, dates, raisins and figs (1 1/2 cups)
  • 110 g seeds pumpkin seeds, sunflower seeds (1/2 cup)
  • Optional: 2 tbsp syrup or coconut blossom sugar
  • 60 ml of oil
  • 295 ml of water + possibly more 1 1/4 cups

Instructions

  • Preheat the oven to 180 ° C. Grease a loaf tin and line it with baking paper.
  • Mix the flour with the baking powder, baking soda, salt and cinnamon.
  • Chop nuts and dried fruit and add to the flour mixture together with the seeds.
  • Add water and oil and stir with a spoon. The dough is watery!
  • Place the dough in the loaf tin and sprinkle with seeds or rolled oats.
  • Bake for 30 minutes or a knife comes out clean.
  • Remove from the oven, allow to sit 30 minutes, remove from tin. Enjoy.

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©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

Reader Interactions

Comments

  1. Rowena

    Love the idea of this bread. But the measurements seem off for me. 120g of buckwheat flour left me with a watery mix. Have added extra flour, enough to bring the mix together and will see how it comes out of the oven. Can you give me an idea of how many cups of flour you use? Many thanks!

    Reply

  3. Nejra

    I made this bread this morning and it’s seriously one the easiest and most delicious things I’ve ever made. Thank you so much for this wonderful recipe.

    Reply

  4. hannah

    I’ve being looking forward to make this bread ever since I saved the recipe. I finally made it this morning and It totally lived up to expectations. The perfect balance of flavours and textures. Roll on tommorrow morning when I can have another slice or two for breakfast 🙂

    Reply

  6. Diana Merrick-Tyler

    Hi there,

    This sounds delicious, and I can’t wait to try it! Is this loaf suitable for freezing?

    Reply

  7. Kathleen

    There is a huge difference between gram and cup measures. Gram is much bigger. I went with grams as it was your first listed. In the oven now. Hope it turns out.

    Reply

  10. Elise

    Made this for the first time today, and it came out delicious! However, I did have to bake it for over an hour before the knife came out without batter on it.

    I used a metal loaf pan and measured ingredients by weight, and I have a separate oven thermometer which said my oven was at the correct temp. The only alteration I made was to reduce the water a bit, since I live in a very damp climate, and my flours are often not as thirsty as a recipe thinks. I did use optional 2T of syrup (I used maple), but I agree, the fruit makes it sweet enough it could be omitted.

    Any tips for when to slice it to best avoid crumbling? I let it cool entirely in the baking paper, and the ends sliced well, but the middle fell apart a bit. Or possibly that was due to being repeatedly stabbed in the center while baking. 😆

    Thanks for the recipe! I will be making it again, I think.

    Reply

  11. Jen

    This was pretty good. My end result was kind of crumbly. I appreciate that it’s gluten free and healthy. Don’t think I’d make it again.

    Reply

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