Fruit Loaded Quick Bread Recipe

Josie’s reached out on Instagram to see if I wanted to try some of their mixes, and I was like HECK YEAH. We love pancakes and waffles in this house! When the mixes arrived, I had some berries that were about to go bad,

So I decided to whip up a simple, quick bread recipe using their gluten-free muffin mix and toss in some of those berries, plus some dried pineapple and shredded coconut, and the results were… FABULOUS.

Now, this is clearly my first time using their products, but I really enjoyed the muffin mix and love that all their mixes are:

1. Free from the top 8+ allergens, AKA they are gluten-free, milk-free, egg-free, tree nut-free, peanut-free, and soy-free
2. Non-GMO and safe for vegan diets (if using other plant-based ingredients >> i.e., no eggs, milk)
3. Available nationwide at Whole Foods plus Amazon!

Ready for this delicious fruit-loaded quick bread recipe!? I thought so.

INGREDIENTS

• ½ cup melted coconut oil
• ¾ cup brown sugar
• 1 tsp vanilla extract
• 3 large eggs at room temp
• ¾ cup unsweetened almond milk
• 2 cups Josie’s gluten-free muffin mix
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• 2 cups chopped mixed berries
• ½ cup dried pineapple chunks
• ½ cup unsweetened toasted shredded coconut

How to make Fruit Loaded Quick Bread

Step 1:

Preheat the oven to 350°F. Coat a loaf tin with cooking spray.

Step 2:

Combine coconut oil, brown sugar, and vanilla in a large mixing bowl, then whisk until smooth. Next, beat in the eggs and milk until smooth.

Step 3:

Fold in the muffin mix, baking powder, salt, and baking soda until smooth. Finally, mix in the chopped fruit, dried pineapple, and shredded coconut until everything is well combined.

Step 4:

Pour mixture into the prepared loaf tin, then bake until a knife inserted into the center comes out clean and the top is golden, about 1 hour and 20-30 minutes.

Kitchen Equipment Needed

• Loaf pan
• Cooking spray
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula or spoon
• Knife (to test if it’s done)
• Oven mitts

What to Eat with This Fruit Loaded Quick Bread

The Fruit Loaded Quick Bread recipe is one of those cozy fall weekend bakes that always gets the kids circling the kitchen like little vultures. I usually shred apple or peach right into the batter, but that’s half the fun, right?

My youngest loves adding the chocolate chips “just in case,” and we all agree the smell alone makes it worth baking. On busy weeknights, I love pairing a slice of this warm bread with a bowl of Ground Chicken & Sweet Potato Chili from the slow cooker.

It’s perfect for chilly evenings. For lunch the next day, the Summer Corn Goat Cheese Pasta Salad saves me every time, and full of flavor. Add a handful of greens or grilled chicken and it becomes a full meal. Four solid recipes, one happy mama.

FAQ

What is fruit loaded quick bread made of?

This bread is made with a gluten-free muffin mix, coconut oil, brown sugar, eggs, almond milk, and loaded with berries, pineapple chunks, and shredded coconut.

What does quick bread taste like?

It tastes sweet and slightly tropical from the coconut and pineapple.

Can I use regular flour instead of muffin mix for quick bread?

You can, but the texture may change.

Do I need to toast the coconut?

No.

Can I use frozen berries?

Yes.

How do I know when it’s done?

Stick a knife or toothpick in the middle. If it comes out clean, it’s ready.

Can I make this into muffins?

Yes.

Is this good for breakfast?

Absolutely.

Can I leave out the dried pineapple?

Sure.

How long does this bread stay fresh?

It lasts about 3–4 days at room temperature or up to a week in the fridge.