Apple, cranberry and walnut gluten-free loaf
- October 2015
- Serves 12
- Hands-on time 15 min, oven time 45-50 min, plus cooling
Whether you’re having a slice for breakfast or as a tea-break snack. Jo Pratt’s gluten-free recipe will give you a slow-releasing energy boost to get you through your day.
- Gluten-free recipes
- 9g (2.8g saturated)
- 36.5g (11.6g sugars)
Jo says; Feel free to ring the changes with this loaf to suit your taste. Grated pears can be used instead of the apples, and equal weights of pretty much any dried fruit and nuts can replace the cranberries and walnuts. One of my favourite combinations is pear, cherry and pecan.
The loaf is best eaten on the day it’s baked, but it will keep, well wrapped, for a couple of days.
This recipe calls for gluten-free oats. While oats are naturally gluten-free, they are often grown, harvested and packaged in an environment where gluten is present, presenting a risk of cross-contamination, which can cause an adverse reaction in people with coeliac disease. If you’re not a coeliac, it’s fine to use normal oats.
Rate & review