Spelt fruit and nut bread brings together wholegrain goodness with the sweetness of dried fruit and crunch of toasted nuts. It’s slightly sweet, earthy, and satisfying—perfect for slicing warm or toasting later.
This bread is easy to make and works for breakfast, snacking, or pairing with cheese. It’s full of fibre and nutrients from the spelt flour, and you can switch up the mix-ins to suit your taste. It keeps well and freezes brilliantly.
A rustic, soft loaf made with wholegrain spelt flour, dried fruits, and chopped nuts. This naturally sweet bread is easy to make and packed with fibre and flavour.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Swap walnuts with hazelnuts, almonds, or pistachios.
Use chopped figs or dates for a deeper sweetness.
Add 1 tsp cinnamon or mixed spice for a warming flavour.
Store in an airtight container for 3–4 days or freeze in slices for up to a month.
For an autumn-inspired version, add a pinch of nutmeg and chopped apple. If you prefer it less sweet, reduce the dried fruit or skip the honey and serve it with jam. You can also bake it in a round tin or shape it freehand for a rustic look.
Spelt Fruit and Nut Bread is the kind of loaf that makes the kitchen smell amazing and mornings feel better. It’s simple, flexible, and full of good stuff. Try it toasted with butter or nut spread—or just as it is. Bake once and you’ll be hooked.
