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Paleo Fruit Loaf

Paleo Fruit Loaf

Paleo Fruit Loaf

If you’re a fruit loaf lover like myself, you are going to LOVE this Paleo Fruit Loaf. My oh my, it is deliciously amazing with all its spicy, fruity yumminess!!! My friend Belle from Belle Portrait Studio posted a link to this fruit loaf recipe a few weeks ago on FaceBook, and I earnestly put it on my list of recipes to try. Well I finally got around to making it yesterday, and it turned out a treat! It’s perfect toasted for breakfast, or as is for a tasty snack or treat after dinner. I like to eat it thick with my homemade nut butter slathered on top…and in a quiet corner in the house without any kiddies, haha!

Paleo Fruit Loaf

Adapted from Paleo Running Momma

INGREDIENTS

  • 3 eggs
  • ¾ cup unsweetened applesauce
  • ⅔ cup nut/seed butter
  • ⅓ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 and ¼ cups blanched almond flour
  • ¼ cup tapioca flour
  • 1 tbsp ground cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¼ tsp fine grain sea salt
  • ½ cup raisins
  • ½ cup diced dried apricots
  • Optional finely chopped pecans to sprinkle on top*

Method

  1. Preheat your oven to 180 degrees and line a medium size loaf pan with parchment paper with a couple of inches overlapping for easy removal later on.
  2. In a large bowl, whisk together the eggs, applesauce, almond butter, maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda and salt.
  3. Stir the dry mixture into the wet until just combined, then gently fold in the raisins and apricots
  4. Transfer the mixture into the parchment lined loaf pan using a spatula to scrape the bowl. Spread out evenly in the pan and sprinkle with finely chopped pecans if desired*.
  5. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown.
  6. Remove from oven and allow to sit in the pan for 2 minutes before picking up both sides of the parchment paper to transfer the loaf to a wire rack to cool completely.
  7. Cool on the wire rack at least 1 hour before slicing and serving. Store leftovers covered in the refrigerator for up to one week – you can toast the bread by the slice before serving.
  8. Enjoy alone or with your favorite butter or nut butter!
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