Oaty Sultana Apple Loaf

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This is a nutrient dense loaf with a range of ingredients! Super tasty and easy to make. Enjoy for breakfast and ideal for lunch boxes too. Also freezes well which is why this recipe makes two loaves, otherwise you can halve the ingredients for one.
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Oaty Sultana Apple Loaf

Gluten, dairy, refined sugar free.
Prep Time 10 mins
Cook Time 35 mins
Servings 2 loaves


  • Stick blender or kitchen whizz.


Pumpkin Puree Mix

  • 275 g pumpkin cubed
  • 3 tbsp water
  • 3 tbsp maple

Dry Ingredients

  • 1 cup almond meal
  • 1 cup organic rolled oats
  • ½ cup buckwheat flour
  • 1 tbsp psyllium husk
  • 1 tbsp ground flaxseed
  • 1 apple grated
  • ½ tsp sea salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ½ cup sultanas or chopped dates

Wet Ingredients

  • 2 large eggs
  • 3 tbsp coconut oil melted
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar


  • Preheat oven to 180°C conventional or 160°C fan bake.
  • Put the pumpkin in a steamer and cook until soft. Using whizz, blend with water and maple until smooth.
  • While waiting on pumpkin to cook, add all the dry ingredients to a large bowl and mix together.
  • Whisk the wet ingredients in a small bowl then add to the dry ingredients along with the pumpkin puree and mix.
  • Line two loaf tins with baking paper and spoon in the mixture. Can sprinkle pumpkin seeds over the top if desired. Bake for 35-40 minutes until brown on top.


Halve the ingredients for one loaf.  This freezes well which is why I make two, once cooled I slice and free flow freeze!