Gluten-free cranberry loaf

Gluten-free cranberry loaf

I’m guilty of overdoing it with the apples and the squash: apple crumble, apple pie, stuffed apples, fresh apple juice, apple smoothie, butternut squash soup, roasted squash salad, butternut squash and apple quesadillas, butternut squash ravioli…and we’re only two weeks into fall.

But don’t think I’m going to stop anytime soon. Nope. Still have every intention of keeping this train going.

I will admit though, that in the midst of it all, I came very close to ignoring another one of fall’s fab foods: the cranberry. I was well reminded on my market stroll Saturday morning, where there were cases of these local beauties everywhere. So, I bought one, even though I wasn’t set on how I would use them.



After such a perfect fall weekend – the weather,  the trees, the Thanksgiving festivities – I was craving something very harvest-y.

And, after some time in the kitchen, came this loaf out of the oven: applesauce, cranberries, orange, dates, walnuts and to bring it together, deliciously nutty buckwheat flour.

Perfect with a cup of hot apple cider or for Sunday brunch.


Gluten-Free Cranberry Loaf


  • 1 1/4 cups Buckwheat flour
  • 3/4 cup gluten-free quick oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • Zest of 1 orange
  • 1 cup unsweetened apple sauce
  • 1/2 cup orange juice
  • 1/3 cup honey
  • 1/3 cup coconut oil or melted butter
  • 1/2 cup  dates, pitted and chopped
  • 2/3 cup chopped walnuts
  • 1 cup cranberries


1. Grease and flour a loaf pan and lay a rectangular piece of parchment paper at the bottom. Preheat the oven to 375°F.

2. In a large bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together eggs, orange zest, orange juice, applesauce, honey and melted butter.

4. Pour the wet ingredients over the dry, and  stir to combine.

5. Fold-in the dates, walnuts and cranberries. Pour the batter into the loaf pan and bake for 45 minutes or until a toothpick placed in the center comes out clean.

6. Cool completely before slicing.



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