Fruit and nut breakfast loaf – for Pesach! Grain- gluten- dairy- & sugar-free

Packed with dried fruits & nuts, this naturally gluten-free breakfast loaf is delicious with lashings of butter. Enjoy it on Pesach/Passover, or year round!

There are three foods that we seem to eat an awful lot of at Pesach. They are

  1. Matza – obviously
  2. Eggs
  3. Dried fruit

Number 3 is largely to attempt to alleviate some of the digestive effects of numbers 1 and 2!

And although I do enjoy a bowl of dried fruit compote, I’ve also been on the lookout for other interesting and delicious ways to ingest my dried fruits during the festival.

Fruit and nut loaf with butter.

Pesach breakfasts

Meanwhile, I’m always trying to come up with new and fun ideas for breakfast during Pesach. After a couple of days of matza with jam/cheese, I find the novelty does rather start to wear off. And while fruit and yogurt (and more eggs!) are all very well, there has to be another way… 

A Passover loaf?!

After spending hours reading recipes for paleo baked goods and borrowing the best bits of all of them, I finally got busy in the kitchen and created this amazing dried fruit and nut breakfast loaf. It’s completely Pesach friendly, and contains no chametz, kitniot, or gebrokhts of any kind. It slices beautifully, is delicious plain or (my favourite) with lashings of butter, and it can even be toasted! 

Packed with dried fruits & nuts, this naturally gluten-free breakfast loaf is delicious with lashings of butter. Enjoy it on Pesach/Passover, or year round!


A double triumph! It contains a stack of dried fruits, and also makes a delicious Pesach breakfast! 

Fruit and nuts

I quite liked finding the occasional whole nut in this, but my Mum wasn’t so keen. She suggested cutting them into bits, or leaving them out altogether and replacing them with a similar volume of yet more dried fruit. Let your own fondness for nuts dictate how you interpret the recipe.

Fruit and nut loaf.

I have yet to test this fruit & nut breakfast loaf’s effectiveness against an excess of matza and eggs, but on taste alone, I’m pretty sure we’ll be eating it all week! Pass the butter…

Makes one loaf – about 10-12 slices.

Packed with dried fruits & nuts, this naturally gluten-free breakfast loaf is delicious with lashings of butter. Enjoy it on Pesach/Passover, or year round!

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Need more breakfast ideas? Check out my roundup of the best family-approved Pesach breakfasts, including pop tarts and pancakes!

Fruit and nut breakfast loaf.
Print Pin
5 from 2 votes

Dried fruit and nut breakfast loaf

A delicious grain-free breakfast loaf, packed with dried fruit and nuts, that's perfect for Pesach (Passover).
Course Breakfast
Cuisine Vegetarian
Keyword fruit, nuts
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 slices
Calories 191kcal
Author Helen


  • 125 g mixed dried fruit e.g. apricots, prunes, peaches, pears, apples, figs, mango etc. (4½ oz)
  • 1 medium ripe banana
  • 1 egg
  • 2 tbsp vegetable oil
  • 75 g ground almonds (scant ⅔ cup)
  • 25 g desiccated coconut (¼ cup)
  • 50 g potato flour (potato starch) (scant ½ cup)
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • Pinch salt
  • 50 g raisins (¼ cup)
  • 50 g blanched almonds (¼ cup)
  • 50 g shelled pistachios (¼ cup)


  • Preheat the oven to 180°C (350°F). Line a 1lb loaf tin with greaseproof paper.
  • First, prepare the dried fruit - remove any stalks or seeds, and cut the fruits into small bitesize pieces. Set aside.
  • Mash the banana very well, then whisk together with the egg and vegetable oil.
  • Add the ground almonds, coconut, potato flour, baking powder, cinnamon and salt to the banana mixture, and stir well to combine into a stiff batter.
  • Stir in the prepared dried fruit, the raisins, blanched almonds and pistachios.
  • Transfer the mixture to the lined loaf tin. Ease into the corners and level the top using a spatula.
  • Bake at 180°C (350°F) for 35-40 minutes, until risen, brown, and a toothpick inserted into the middle of the loaf comes out clean.
  • Allow to cool fully before slicing. Serve with butter.


Per slice: 191 calories, 12.5g fat, 17.5g carbs, 4g protein

Fruit and nut loaf.

There are plenty more terrific Pesach recipes – including a whole chapter on breakfast! – in my book Helen’s Delicious Pesach. Buy it on or, or get the ebook for iPad, or pdf, from

I’m linking up with Bake of the Week, hosted by Maison Cupcake and co-organised by Casa Costello, and CookBlogShare, hosted this week by Snap Happy Bakes.



  1. Can i leave out the Dessicated coconut from he recipe? If not what alternative shall I use?

  2. Could GF flour be used in place of potato flour?

    • Hi Hannah. I haven’t tried this substitution but I can’t see a reason why it wouldn’t work. Please let us know how it turns out if you try it! Thanks, Helen.

  3. 5 stars
    This was so delicious that I made it three times this Pesach – and my husband, who doesn’t eat sweets or cakes ate most of them! It’s definitely going to the top of the list for next year! Thank you.

  4. This loaf looks amazing!! A couple of questions. Is potato flour the same as potato starch?

    As for the baking powder, I know you can get Pesach baking powder, but not everyone approves of it for Pesach. How would this do if I skipped it, do you think?

    • Thanks Carolyn! Yes, potato flour is the same as potato starch.
      I imagine the loaf would be a bit denser without the baking powder, but it should still taste fine.
      I hope you enjoy it! Helen.

  5. Can you use flax+water instead of egg?

    • Hi Lisa, I’ve never used flax egg substitutes so I’ve really no idea. If you try it, please let me know how it works so I can update the post. Thanks!

  6. I’m another one for whole pistachios too! You work so hard – your recipes look wonderful. Thank you for joining in with #BakeoftheWeek – New roundup and linky now open x

  7. Thanks for another tasty-looking option! Just pinned it!

  8. He long does it stay fresh in sealed container?

  9. I don’t have a scale. Can you give me the recipe using cups instead of grams?

    • The only ingredient I haven’t listed in cups is the dried fruit, because the volume measurement will depend on how small you cut it, how firmly you pack it etc etc. However, as a guide, I suggest around 3/4 cup of chopped, lightly packed dried fruit. I hope this helps!

  10. A breakfast bake is a great idea and your loaf looks delicious. I agree with you both, whole pistachios especially for the crunch. Pinned for later.

  11. Have you tried freezing this?

  12. Hayley (@SnapHappyBakes)

    This looks super tasty 🙂 Thanks for sharing with #CookBlogShare

  13. Delicious Helen WhT is the web page please

  14. What an interesting post. I haven’t heard of pesach and would love to know a little more about it and how it came to be that you eat those foods? Nonetheless I’m happy it’s inspired this lovely bake 🙂

  15. I have to be gluten-free and lactose free anyway, so this sounds wonderful for breakfast any day! Trying it today. Forget Passover. Thank you!

  16. Sorry ignore me in my last comment!

  17. This looks utterly gorgeous, love how you have packed the loaf full of fruit and nuts, especially pistachios. I guess you mean egg substitute if the loaf is dairy free?

  18. Lovely, I like the addition of pistachios very much, I’d definitely leave them whole!

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