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Gluten-Free Christmas Loaf


This Christmas Loaf is deliciously moist and a great alternative to Christmas Cake or Pudding. As it’s made without alcohol you don’t need to make it in advance of Christmas which is a win for us slightly more unorganised folk! It will keep for 2 weeks in a cool place wrapped in a cloth but I imagine it will be well gone by that time!

I usually make 2 - 3 loaves at a time to use up the half dozen eggs in one go and the pot of yoghurt. To make one loaf you will need the following-


  • 120g dried chopped dates
  • 125g flaked almonds
  • 100g ground almonds
  • 1tsp ground cinnamon
  • 1tsp ground allspice
  • 2 tsp ground ginger
  • 1/2 tsp gluten-free bicarb of soda
  • Zest of one orange
  • Juice of half an orange
  • 1 big handful raisins/sultanas
  • 80g greek yoghurt
  • 60g date syrup or black treacle
  • 2 eggs
  • 80g butter



  1. Into a food processor blend the chopped dates and the flaked almonds until the dates are ground nicely.
  2. Add the ground almonds, spices, bicarb and orange zest and give the mixture another whiz.
  3. Add the butter and whiz the mixture around until the butter is evenly blended into the dry ingredients.
  4. Add all the remaining ingredients bar the raisins and mix until everything is perfectly blended.
  5. Finally add the raisins and give the mixture one last whiz making sure not to blitz the raisins too much.
  6. Transfer the mixture into a lined 1.5lb loaf tin.
  7. Bake at 180C Fan for 40-45 minutes until the top is golden brown but not too dark.
  8. When the loaf is baked let it rest in the tin for 10-20 minutes before transferring it onto a wire rack tray to cool down fully.

I love this loaf fresh from the oven with a cup of tea or toasted for breakfast with any kind of cheese from the Christmas cheese board slathered on top. I also adore it crumbled up mixed through toffee ice-cream as an alternative to Christmas Pudding. YUM!