Fruit and Nut Brownie Bread, whole wheat and fruit sweetened

My hubby loves chocolate whether it is, candy, cookies, or ice cream! Usually, he prefers ice cream in the evenings, and with our current busy schedules to be honest, sometimes I let the baking go...When that happens because time is short, this Fruit and Nut Brownie Bread is the one to bake. A loaf of rich fruity, chocolate-y quick bread, to slice and serve as needed. The chocolate lover in your family, will thank you! 

 

From creative challenges to delicious fun in the kitchen...

In the beginning, it was challenging to develop my baking skills using whole wheat flour in my recipes, but it also turned out to be a lot of fun. Needless to say, I was also concerned about how this transition would be received by you, the reader. Because who wants to offer recipes no one wants...

But once I became comfortable converting my tried and true recipes to whole grain wheat, it was time to develop some new favorites! And stop using the term whole grain and call the ingredient exactly what it is, whole wheat. And this Fruit and Nut Brownie Bread is one of those recipes. As well as being delicious. It is like a fruit and nut brownie, in quick bread form. What is not to like?

There is more to a quick bread recipe than just being quick!

I love the convenience of a loaf of quick bread or a loaf cake. They slice up neatly and are so easy to pack in a lunch or as a take-along to enjoy with coffee at break time. They can be as simple as you want, or a bit more involved, like this loaf! And the flavor of each loaf is individual to that recipe and what your family enjoys. And since there are no rules on how a quick bread recipe should taste. The sky's the limit for flavor and variety. Again, what is not to like?

The verdict? So good this is on repeat!

Needless to say, not only did he love this bread, but I have been told that I can  should make this Fruit and Nut Brownie Bread again. Pretty good really, since this is a whole grain wheat loaf, with no refined sugars! That's right, no refined sugar. As in fruit sweetened with a little side of honey. So, if you are looking for a whole wheat dessert or a loaf of quick bread for snacking, I hope you give this delicious loaf a try. You will notice in the photos below that I made two loaves of this bread, one with the added dried cherries and one without, and they were both enjoyed to the last crumb...

Some additional thoughts on this recipe:

Like all quick bread recipes, this one slices best after wrapping well and stored overnight. So do allow this loaf to mellow overnight as the recipe indicates. 

This would also be excellent with dried cranberries in place of the cherries. Cranberries and chocolate are a delicious flavor duo.

Out of pecans? Walnuts are a wonderful substitute.

Think more chocolate would be delicious, add some chocolate chops, just take care not to overload the batter with too many ingredients. 

Ingredients needed for this recipe:

• whole wheat flour
• dry cocoa
• salt
• baking soda
• bananas
• dates
• eggs
• oil
• honey
• vanilla
• dried cherries
• pecans

You will also need the following:

• wire mesh strainer
• mixing bowl
• food processor
• measuring spoons
• measuring cups
• loaf pan
• silicone spatula
• parchment paper
• lidded storage container or freezer bag

Now we are ready to begin!

Fruit and Nut Brownie Bread

Fruit and Nut Brownie Bread
by the seat of my pants
350-degree oven

UPDATED: 02.14.2025

2 c whole wheat flour, we use pastry grind 
1/4 dry cocoa
1 1/4 t salt
1 t baking soda

2 large or 3 small bananas
2 c whole pitted dates
2 eggs
1/3 c oil
1/3 c honey

1/4 c water
1 T vanilla

1 c chopped dried cherries - if desired 
1 c chopped pecans

In a large bowl, combine and mix well the flour, cocoa, salt, and soda. Set aside.

You may want to sift your cocoa powder. 

In the bowl of a food processor add the dates, bananas, oil, and eggs. Begin processing, remove the center of the feed tube, add the honey. Process until smooth, mixture will be thick.

Pour the date mixture over the flour mixture, add water and vanilla. 

Combine well leaving no dry pockets or wet pockets, mixing until the mixture is smooth. 

Stir in cherries and if using the pecans.

Pour into a 9X5 prepared loaf pan. 

Bake at 350 degrees 45-55 minutes or until done in your oven. 

Remove from oven, let rest in the pans, 10 minutes. 

Turn out to cool completely.

When cool wrap in parchment paper, and place in a covered container or freezer storage bag, store 24 hours before serving.

Storage options for Fruit and Nut Brownie Bread. Feel free to store at room temperature for up to two days. Leftovers should be stored in the refrigerator after the second day. To freeze, wrap securely in waxed paper and then a freezer bag or storage container with a lid. Freeze up to 3 months. 

UPDATE:  For your convenience, a "copy and paste" version of Fruit and Nut Brownie Bread has been included below.

You may also enjoy:

 A Simple Nut Bread.

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#norefinedsugar

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Printable "copy and paste" version:

Fruit and Nut Brownie Bread
by the seat of my pants
350-degree oven

UPDATED: 02.14.225

2 c whole wheat flour, we use pastry grind 

1/4 dry cocoa
1 1/4 t salt
1 t baking soda

2 large or 3 small bananas
2 c whole pitted dates
2 eggs
1/3 c oil
1/3 c honey

1/4 c water
1 T vanilla

1 c chopped dried cherries - if desired 
1 c chopped pecans

In a large bowl, combine and mix well the flour, cocoa, salt, and soda. Set aside.

In the bowl of a food processor add the dates, bananas, oil, and eggs. Begin processing, remove the center of the feed tube, add the honey. Process until smooth, mixture will be thick.

Pour the date mixture over the flour mixture, add water and vanilla. 

Combine well leaving no dry pockets or wet pockets, mixing until the mixture is smooth. 

Pour into a 9X5 prepared loaf pan. 

Bake at 350 degrees 45-55 minutes or until done in your oven. 

Remove from oven, let rest in the pans, 10 minutes. 

Turn out to cool completely.

When cool wrap in parchment paper, and place in a covered container or freezer storage bag, store 24 hours before serving.

Storage options for Fruit and Nut Brownie Bread. Feel free to store at room temperature for up to two days. Leftovers should be stored in the refrigerator after the second day. To freeze, wrap securely in waxed paper and then a freezer bag or storage container with a lid. Freeze up to 3 months. 

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