Fruit and Nut Nordic Bread

Fruit and Nut Nordic Bread

Inspired by the popular recipe for Nordic bread which is simply a combination of nuts, seeds, oil and eggs.  Me being….well, ME…had to ramp the recipe up slightly as usual! 

When we lived in Cape Town there was a cute little Spar supermarket around the corner from us, they made the most delicious seeded loaf which also contained a few raisins.  Not too many to make it sweet, just enough to add a delicious flavour to the bread and we soon discovered that it tasted mind blowing with smoked salmon slices.  This is the reason for my adding just 1/2 a cup of raisins, not enough to make it a “cake” type of bread but it will give a hint of sweetness which is also in line with regular flour store bought bread which contains added sugar.

The original Nordic bread is utterly delicious but I do find it really hard going to eat through a slice as there is a huge amount of nuts and seeds.  Not saying mine is much easier (trust me you will need to get your chew on), but I feel by adding flax meal, tahini and raisins makes eating it a little more like regular seed bread than a cracker.  If these ingredients are not up your street, by all means swap them out for a regular Nordic bread recipe – of which there are loads of recipes online.

I have also added turmeric for added nutritional value, and it works beautifully with raisins giving it a delicious Middle Eastern flavour – sorry not to take anything away from it’s original heritage.  If you prefer to avoid the raisins entirely, then just swap them for an extra 1/2 cup of seeds of your choice, poppy, sesame, linseeds etc.

Do take note when slicing, only thin slices are needed as the bread is really nutritious and filling – think rye bread thickness not regular white bread.


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Fruit and Nut Nordic Bread
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Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 20

Calories per serving: 256.41 kcal

Fat per serving: 24.37 g

Saturated fat per serving: 6.44 g

Carbs per serving: 6.49 g

Protein per serving: 7.23 g

Fiber per serving: 4.16 g

Sugar per serving: 0.84 g

Sodium per serving: 114.61 mg

Trans fat per serving: 0.01 g

Cholesterol per serving: 39.99 mg

Fruit and Nut Nordic Bread


  • 5 free range eggs
  • 2 cups mixed raw nuts - I prefer to use macadamia and walnut but any combo is good
  • 1 cup milled flax meal OR ground almonds
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup organic raisins - optional
  • 1/4 cup tahini
  • 1/3 cup melted coconut oil
  • 1 Tbsp organic ground turmeric
  • 1 tsp bicarbonate of soda
  • 1 tsp apple cider vinegar
  • 1 tsp Himalayan salt
  • 2 Tbsp collagen hydrolysate - buy it here


  1. Preheat the oven to 160ºC.
  2. Line a regular loaf tin with baking parchment - the bread does leave an oil residue so highly recommended.
  3. Add all the ingredients into a large mixing bowl.
  4. Using a spatula, mix everything until the eggs have broken and the ingredients are well mixed.
  5. Transfer to the loaf pan and bake for 1 hour.
  6. Remove the loaf and leave to cool.
Nutrition label for Fruit and Nut Nordic Bread
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About Donna

65 thoughts on “Fruit and Nut Nordic Bread

        1. Hi Annabelle, thanks for browsing and asking questions. Regarding the raisins, you can leave them out and add an extra 1/2 cup of seeds or nuts. Hope that helps xxD

          1. Absolutely, it is such a durable bread that you could add anything to the recipe that tickles your fancy. Let us know how if you try it out and what you used?

  1. This looks SO good that I just want to reach in a take the whole loaf!! ? I’ll be making this and spreading it with raw butter! What do you think about the practise of ‘activating’ (soaking overnight) the nuts and seeds before using them?

    1. Good question Izabella, I would suggest drying them out slightly once they have been activated as it could end up being rather soggy, but it may make eating easier because to be honest there is a lot of chewing with this bread – although chewing is so good for us it is not quick to eat. If you try it please let us know how it goes? Dxx

    1. Your kiddies will like this one Jan! It makes such a change to make a sandwich for my girls using healthy bread!

  2. Looks beautiful Donna, love the feel you have gone for with this post. Something about what you have done makes me REALLY want some of this bread!

  3. This sounds blissful – I used to love a rye crackers few years ago with seeds and raisins in and this reminds me of that – I love chewy breads, I love seeds and I love raisins in things – win win, win!

    1. Hi Pat, it keeps for quite a long time, I’ve had it last up to 1 1/2 weeks. I would suggest freezing it if the loaf is too big, but rather slice it before freezing.

  4. Hello Dona
    This looks spectacular, will give it a try. One quick question. I have never used the collagen, could you tell me why you use it for?
    Yum yum!

  5. Thank you for your answer. I make my own bone broth weekly and that has been amazing for all the family.
    I this particular recipe do you only use it as added nutritional value or to make the bread be in a particular consistency ?
    I live in Godalming and if you ever need extra hands to help you out with your cooking/blog etc I would love to help you amd learn from you.

    1. Hi Selma, if you are already on the bone broth wagon that is great news, no need to spend money buying collagen as it purely for nutritional value and an extra boost. I’m so excited to hear that there are other health enthusiasts in the “ming” we should meet up sometime for a cuppa? xx D

  6. I’ve never actually had a seed bread like this but I think I need to give it a try as it looks delicious and so filling! Beautiful pictures too!

    1. Thanks Michelle, yes it is incredibly filling and a thin slice is all that is needed xxD

  7. All those seeds – they’re so good for you! Love this Donna, going to make it for my husband so he can take slices to work 🙂 Brilliant!

    1. Jo thanks for popping past, yes it changed office lunches for my husband and made it way easier for him to have a sandwich xxD

  8. This looks delicious, and the perfect thing to add to my next cheese plate, I can just imagine a little brie cheese smeared across the top!

  9. Those nuts and seeds look gorgeous in that bread. I think my always-hungry-could-eat-a-horse teenager would really love this.

    1. Oh I have two of those, and they just love a slice with a smear of butter – perfect for teenagers who are constantly on the go!

    1. Thanks Emily, let us know if you do make it, or change it in any way, always good to have alternatives xxD

  10. This bread is beautiful! I have never heard of it before, but I like your idea of adding raisins- that sounds delicious! What a great hearty bread!

    1. Hi Jessica, thank you so much, I also love the raisins but they are not favoured by everyone which is why I added an alternative. xxD

  11. I am from Finland and grew up eating dark, dense rye bread with TONS of butter on top. I love hearty breads, especially with smoked salmon!! I am definitely going to make this soon!

  12. I go a bit mad whenever I see something that packed full of nutritious foods! This looks utterly stunning but I can just tell that the taste and texture must be amazing. My Facebook page went a bit mad when I shared it too and rightfully so 😛 Smashing work as always Donna <3

  13. This bread looks amazing, I’ve always been disappointed by paleo breads but this one is packed full of lovely healthy nuts and seeds and it looks divine.

  14. I’ve made this a few times now- my hubby and I love the stuff! Fantastic recipe!
    I was just wondering whether you have the nutritional information for the recipe please?

  15. I’ve made this three times so far. I slice the loaf very thin and put into the freezer. I have a slice toasted and smeared with homemade hummus for breakfast.

    1. That is fantastic Tammy! Thank you so much for leaving a comment, and I’m so glad you like the recipe xxD

  16. Do you use refined coconut oil so not to flavour it too much of coconut ? I find baking with unrefined coconut oil tastes too much of coconut

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