This loaf uses dates as the main natural sweetener (instead of sugar), and packs in extra goodness with grated carrot and cranberries.
Served warm with a smear of butter and a cup of tea, afternoon tea doesn’t get much better than this! It freezes well, so make a couple of loaves and pop in the freezer for lunch boxes, if you can resist eating it all straight away. You can make this loaf gluten-free by using buckwheat flour or standard gluten-free flour, and if you want to make it dairy-free use coconut oil instead of butter. This is also a great gift for people I’ve found – everyone loves it.