Recipe by Pamela Higgins

This Apple and Gingerbread Loaf has come just in time for the holiday season! This loaf can be enjoyed all month long and is perfect at just about any time – breakfast, an afternoon treat, and before bed! Made with the festive flavours of nutmeg and cinnamon, this treat will get you into the holiday spirit!

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  • Serves: 8 - 10
  • Prep: 15 minutes
  • Cook: 35 - 40 minutes
Metric | Imperial Measurement Conversions


  • 150g cooked apples
  • 1 egg
  • 150ml almond milk
  • 1 teaspoon vanilla extract
  • 150g oat flour
  • 100g ground almonds
  • 75g Natvia natural sweetener
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 50g sultanas or raisins
For the frosting:
  • 150g Quark or fat-free Greek yogurt
  • 3 tablespoons Natvia natural sweetener
  • 1 teaspoon ground cinnamon
  • Pecan pieces and dried apples crisps, to decorate


  1. Preheat the oven to 180 degrees C and grease and line a loaf tin.
  2. Place the cooked apples, egg, almond milk and vanilla in a blender and whizz up until smooth.
  3. Mix together the oat flour, ground almonds, Natvia, ginger, cinnamon, nutmeg, baking powder and bicarb of soda in a large bowl.
  4. Pour in the blended mixture along with the raisins/sultanas and stir to combine. Pour into the loaf tin and smooth out evenly.
  5. Bake for 35-40 minutes until golden then leave to cool.
  6. Meanwhile beat together the Quark/yogurt, Natvia and cinnamon and leave in the fridge until needed.
  7. Once the loaf has cooled, spread the frosting over then scatter over pecans and dried apple crisps. Slice and enjoy!



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