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All recipesBreakfast & BrunchRecipesSweets

Fruit & nut Bread with buckwheat and cinnamon

by Klaraslife 22. January 2020
written by Klaraslife 22. January 2020
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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 minutes
Cook Time 35 minutes minutes
Total Time 35 minutes 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.
  • This Recipe idea is from gorgeous Ellie Bullen.

If you like you can Pin our Pictures on Pinterest.

©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.

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19 comments

Früchtebrot mit Buchweizenmehl und Nüssen - Klara`s Life 22. January 2020 - 18:57

[…] English […]

Reply
Rowena 27. January 2020 - 00:17

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
Klaraslife 27. January 2020 - 08:41

Hi Rowena. it´s 1 cup flour, 1 1/4 cup water + 1/4 cup oil.
And the dough is watery no worries after baking its a soft bread.
Enjoy it

Reply
Ann 28. April 2020 - 10:35

How is your bread so dark? Isn’t buckwheat grey?

Reply
Klaraslife 28. April 2020 - 11:55

Hi Ann,
I use regular buckwheat flour.
The bread is a lil crumbly because we don’t have the glue protein of wheat flour.
Best
Kathrin

Reply
Nejra 1. May 2020 - 18:46

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
Klaraslife 1. May 2020 - 20:57

Hi Nejra,
Awe! Thank you sooo much. So happy that you like this recipe.
Enjoy it.
Best
Kathrin

Reply
hannah 7. June 2020 - 22:18

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
Klaraslife 7. June 2020 - 22:25

Hi Hannah,
oh that makes me so happy! Thank you much for your nice feedback. 🙂
Enjoy it.
All the best

Reply
Anne 19. December 2020 - 22:54

Im so glad i made it today, my kitchen smells awesome! I can’t wait to taste it with my Friends tomorrow

Reply
Klaraslife 23. December 2020 - 10:42

Hi Anne,
so so happy to hear that!
Thank you so much. 🙂
Greetings and happy holidays
Kathrin

Reply
Diana Merrick-Tyler 4. June 2021 - 05:28

Hi there,

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

Reply
Klaraslife 5. June 2021 - 08:23

Hi Diana,

yes that must work, you can freeze it.
Greetings
Kathrin

Reply
Kathleen 6. February 2022 - 21:09

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
Klaraslife 10. February 2022 - 16:06

Hi Kathleen,
yes, I prefer gram, its for me a more accurate measurement.
Kathrin

Reply
Suzanne 10. September 2022 - 22:19

This looks so good! What a great way to enjoy a fall bread without the gluten!

Reply
Vanessa 10. September 2022 - 22:20

Thanks for sharing! Does it freeze well?

Reply
Elise 2. January 2024 - 08:56

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
Jen 9. December 2024 - 03:56

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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Hi.

Hi.

Schön dass du hier bist! Ich bin Kathrin, Foodfotografin und Kochbuchautorin. Bei klaraslife. findest du vegetarische und vegane Rezept Inspirationen.

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