Buckwheat Fruit Bread
Discover the wholesome charm of Buckwheat Fruit Bread, a naturally gluten-free loaf brimming with flavor and nutrition. Made with a blend of nutty buckwheat flour and smooth almond flour, this hearty bread is delicately spiced with cinnamon and subtly sweetened with honey. Studded with chopped dried apricots, plump raisins, and crunchy walnuts, every slice offers a perfect balance of textures and fruity goodness. This versatile recipe allows for dairy or plant-based milk, making it easy to suit your dietary preferences. Simple to prepare and baked to golden perfection, this bread is perfect for breakfast, snack time, or as a sweet-yet-healthy dessert. Try it toasted with a dollop of butter or your favorite nut spread for a truly satisfying treat!
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Ingredients
- 200 grams Buckwheat flour
- 100 grams Almond flour
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 3 large Eggs
- 80 milliliters Honey
- 120 milliliters Milk (dairy or plant-based)
- 60 milliliters Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 50 grams Dried apricots (chopped)
- 50 grams Raisins
- 50 grams Walnuts (chopped)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2
In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, cinnamon, and salt until well combined.
Step 3
In a separate bowl, beat the eggs lightly. Stir in the honey, milk, melted coconut oil, and vanilla extract until smooth.
Step 4
Slowly pour the wet ingredients into the bowl with the dry ingredients and mix until a thick, smooth batter forms.
Step 5
Fold in the chopped dried apricots, raisins, and walnuts until evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 8
Once baked, remove the pan from the oven and let the bread cool in the pan for 10 minutes.
Step 9
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (881.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2914.9 |
| Total Fat 167.3g | 0% |
| Saturated Fat 65.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 568.1mg | 0% |
| Sodium 2368.5mg | 0% |
| Total Carbohydrate 322.8g | 0% |
| Dietary Fiber 41.3g | 0% |
| Total Sugars 137.7g | |
| Protein 83.0g | 0% |
| Vitamin D 173.7IU | 0% |
| Calcium 605.0mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2402.4mg | 0% |
Source of Calories