This wonderfully light and moist Fall/Winter fruit loaf is one of those delights I have been making with simple alternate baking flours. Here I use my everyday staple mix of oat and almond flours for a nutty, robust and flavorful finish. Mixing cooked and grated fresh fruit makes for a moist cake that holds its flavor and suppleness for more days despite the use of naturally drier (compared to wheat) flours. The good thing about this recipe is that it does not need any binding agent other than egg and butter. So, no added gums or starches, which, for me is one of its elegant highlights.