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Gluten-Free Christmas Loaf with Figs, Walnuts and Cranberries

  • Author: Emily Smith
  • Total Time: 1 hour 15 minutes


A beautiful, nutritious breakfast loaf that’s perfect for Christmas morning!


  • 1 2/3 cup buttermilk
  • 2 1/2 cup PC All-Purpose Gluten-Free Flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 1/2 cup molasses
  • 1/4 cup honey
  • 1/2 cup PC Black Label Figs, chopped
  • 1 cup walnuts, chopped
  • 3/4 cup fresh cranberries, halved


  1. Preheat the oven to 325 F.
  2. Prepare a 9 x 5 inch loaf pan with parchment paper.
  3. Combine all the dry ingredients in a large mixing bowl. Add in the molasses, honey and buttermilk.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Mix in the chopped figs, walnuts and cranberries.
  6. Pour the batter in to the loaf pan and using a wet (run under water) spatula smooth out the batter until even.
  7. Bake for 1h15 or until centre comes out clean on a butter knife.
  8. Slice and enjoy!
  9. Optional: Make a glaze with 1/2 cup icing sugar, 1 tsp milk, 1/2 tsp vanilla
  • Cook Time: 75


  • Serving Size: 8