If you’re on the hunt for a vibrant and wholesome treat that satisfies both your sweet tooth and dietary needs, this Gluten-Free Almond Cherry Bread Recipe is an absolute must-try. Packed with the nutty richness of almond flour and the tart juiciness of cherries, this loaf brings a perfect balance of flavors with every bite. It’s moist, fragrant with notes of orange zest and almond extract, and pleasantly textured thanks to a thoughtful blend of ingredients designed to keep it tender and satisfying. Whether you’re gluten-free by choice or necessity, you’ll quickly find this recipe becoming a beloved staple in your baking repertoire.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that each add their own magic to the loaf’s flavor, texture, and color. From the wholesome almond flour that forms a rich, moist base to the lively cherries that brighten the bread with bursts of tartness, every component is an important piece of this delicious puzzle.
- 3 cups almond flour: This gluten-free flour provides a moist, tender crumb and rich, nutty flavor that forms the heart of the bread.
- 1/2 cup arrowroot starch: Adds lightweight structure and helps create a perfect, sliceable loaf.
- 2 tablespoons psyllium husk powder: A natural binder that mimics gluten’s elasticity for a better texture.
- 1/2 teaspoon baking soda: A leavening agent that helps the bread rise and become fluffy.
- 1/2 teaspoon gluten-free baking powder: Works alongside baking soda for a perfect lift.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 4 large eggs, room temperature: Provide structure and richness.
- 1/4 cup honey: Natural sweetness plus moisture.
- 1/4 cup pure maple syrup: Adds depth of sweetness and a subtle earthy note.
- 1/3 cup Greek yogurt: Keeps the bread incredibly moist and tender.
- 2 tablespoons butter, melted and cooled: Adds richness and helps keep the loaf soft.
- 2 teaspoons vanilla extract: Brings warmth and aromatic sweetness.
- 1/2 teaspoon almond extract: Intensifies the almond flavor for a delightful twist.
- 1 tablespoon grated orange zest (about 1 orange): Brightens the loaf with fresh citrus notes.
- 2 teaspoons apple cider vinegar: Reacts with leavening agents to aid rising and adds a subtle tang.
- 1 1/2 cups pitted tart cherries, chopped and soaked: Provides juicy bursts of tartness and a beautiful pop of color.
- 1/3 cup sliced almonds, plus extra for topping: Adds delightful crunch and visual appeal.
How to Make Gluten-Free Almond Cherry Bread Recipe
Step 1: Soak the Cherries
Start by placing the chopped cherries in a bowl and covering them with amaretto or orange juice, then let them soak for about 10 minutes. This simple step hydrates the cherries and prevents dry pockets in your loaf, ensuring each bite is juicy and flavorful. After soaking, drain them thoroughly on paper towels to avoid excess moisture in the batter.
Step 2: Prepare the Loaf Pan and Oven
Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly grease the pan’s sides, which guarantees that your bread will release smoothly after baking. A well-prepped pan always leads to happy baking results.
Step 3: Combine the Dry Ingredients
In a large bowl, whisk together the almond flour, arrowroot starch, psyllium husk powder, baking soda, gluten-free baking powder, and salt. Getting this mix well combined is key for a uniform rise and the perfect crumb. Every ingredient here contributes to the loaf’s structure and fluffiness without gluten’s usual help.
Step 4: Mix the Wet Ingredients
In another bowl, whisk the eggs, honey, maple syrup, Greek yogurt, melted butter, vanilla extract, almond extract, orange zest, and apple cider vinegar until everything is smooth and fully incorporated. This mixture ensures the bread stays moist, flavorful, and tender, thanks in part to the tanginess from Greek yogurt and vinegar working behind the scenes.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry mix and gently stir until no streaks remain. Then carefully fold in the drained cherries and sliced almonds, keeping the batter light to prevent the cherries from sinking to the bottom. This step is where the loaf starts to feel like a celebration of textures and flavors.
Step 6: Transfer and Smooth the Batter
Spoon the batter into your prepared loaf pan and smooth the top gently with a spatula. Tap the pan twice firmly on the counter; this releases trapped air bubbles so your bread bakes with an even, tight crumb rather than holes or tunnels. Such small details make a big difference in texture!
Step 7: Bake the Bread
Bake the loaf for 50 to 60 minutes, but keep a close eye after 40 minutes. If the top begins to brown too quickly, cover it loosely with aluminum foil to prevent burning. The bread is perfectly baked when a toothpick poked into the center comes out clean, signaling that moist, tender crumb you’re aiming for.
Step 8: Cool Before Slicing
Let the loaf cool in the pan for about 15 minutes to firm up just enough to handle, then gently lift it out using the parchment overhang. Transfer it onto a wire rack to cool completely; this resting period allows the crumb to set fully, so when you slice, each piece comes out neat and holds its shape beautifully.
How to Serve Gluten-Free Almond Cherry Bread Recipe
Garnishes
This bread shines on its own, but for an extra special touch, sprinkle toasted sliced almonds on top just before serving or dust lightly with powdered sugar. A smear of almond butter or a thin layer of cream cheese also pairs beautifully for breakfast or an afternoon snack.
Side Dishes
Complement this loaf with fresh fruit like sliced apples or a vibrant berry compote. A cup of lightly brewed green tea or a bold coffee works perfectly to balance the sweetness and highlight the almond and cherry flavors.
Creative Ways to Present
Serve warm slices with a drizzle of honey and a sprinkle of flaky sea salt for a fancy brunch. Or cut the bread into cubes and toast them lightly to elevate into gluten-free croutons for a unique salad topping or even a twist on bread pudding.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in an airtight container or plastic wrap and refrigerate. The bread will stay fresh for up to five days, retaining that tender crumb and rich flavor thanks to the moisture-locking Greek yogurt and honey.
Freezing
This Gluten-Free Almond Cherry Bread Recipe freezes wonderfully. Wrap the whole loaf securely in plastic wrap, then in foil, and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To enjoy the bread warm, pop individual slices into a toaster or bake in an oven at 325°F for about five minutes. This method crisps the edges just enough to enhance the aroma and texture without drying out the crumb.
FAQs
Can I substitute the almond flour with another gluten-free flour?
While you can try other gluten-free flours, almond flour provides a unique moistness and nutty flavor that’s hard to replicate. If substituting, expect some changes in texture and flavor, and you might need to adjust the liquid content.
Do I have to soak the cherries before adding them to the batter?
Yes, soaking cherries prevents dry spots in the bread and helps keep the fruit juicy and plump during baking. It’s a small step that makes a noticeable difference.
Is it possible to make this recipe dairy-free?
Absolutely! Replace the Greek yogurt with a dairy-free alternative like coconut yogurt and swap butter for a plant-based margarine or coconut oil. Just maintain similar moisture levels for the best outcome.
Can I use fresh cherries instead of frozen or dried?
Fresh cherries work wonderfully but make sure they’re thoroughly pitted, chopped, and, ideally, soaked briefly to maintain moisture balance and prevent uneven baking.
What’s the role of psyllium husk powder in this bread?
Psyllium husk works as a natural binder and gives gluten-free baked goods elasticity, helping the bread hold together and have a tender yet sliceable texture, which is often challenging without gluten.
Final Thoughts
I can’t recommend this Gluten-Free Almond Cherry Bread Recipe enough; it truly feels like a special little treat that’s both comforting and elegant. The flavors harmonize beautifully, and the textures delightfully surprise you with every bite. Whether you’re enjoying it fresh from the oven or toasted the next day, this recipe is a wonderful way to brighten your baking routine and make gluten-free eating joyful. So go ahead and give it a try — your taste buds will thank you!
Print
Gluten-Free Almond Cherry Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Description
A moist and flavorful gluten-free almond cherry bread featuring a perfect balance of tart cherries, nutty almonds, and subtle citrus notes. This bread uses almond flour and arrowroot starch for a soft crumb, enhanced by the natural sweetness of honey and maple syrup, and is ideal for a wholesome snack or breakfast option.
Ingredients
Dry Ingredients
- 3 cups almond flour
- 1/2 cup arrowroot starch
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs, room temperature
- 1/4 cup honey
- 1/4 cup pure maple syrup
- 1/3 cup Greek yogurt
- 2 tablespoons butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon grated orange zest (about 1 orange)
- 2 teaspoons apple cider vinegar
Additional Ingredients
- 1 1/2 cups pitted tart cherries, chopped and soaked (in amaretto or orange juice)
- 1/3 cup sliced almonds, plus extra for topping
Instructions
- Soak Cherries: Place the chopped tart cherries in a bowl and pour amaretto or orange juice over them. Let them soak for 10 minutes to hydrate and prevent dry spots in the bread. After soaking, drain the cherries thoroughly on paper towels.
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Lightly grease the sides to ensure the loaf releases cleanly after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, arrowroot starch, psyllium husk powder, baking soda, gluten-free baking powder, and salt. This ensures an even distribution of leavening agents and helps the bread structure.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs with honey, pure maple syrup, Greek yogurt, melted butter, vanilla extract, almond extract, grated orange zest, and apple cider vinegar until the mixture is smooth and cohesive. The yogurt and vinegar add moisture and tenderness.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until no streaks remain. Gently fold in the drained cherries and sliced almonds, taking care to not overmix, preserving the batter’s lift and preventing the cherries from sinking.
- Transfer to Pan: Pour the batter into the prepared loaf pan. Smooth the top gently with a spatula. Firmly tap the pan on the counter twice to release any trapped air bubbles, which helps create an even crumb.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Monitor the browning; if the top darkens too quickly after 40 minutes, tent loosely with aluminum foil. The bread is done when a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes. Then lift it out carefully using the parchment overhang and place it on a wire rack to cool completely. This final cooling step helps the crumb set for clean slicing.
- Store and Reheat: Once fully cooled, wrap the slices tightly in an airtight container. The bread can be refrigerated up to five days or frozen for up to three months. To reheat slices, place them in a toaster or oven at 325°F (163°C) for about five minutes to crisp edges and enhance aroma.
Notes
- Soaking the cherries in amaretto or orange juice infuses flavor and prevents dry pockets in the bread.
- Use room temperature eggs to ensure batter blends smoothly.
- Do not overmix after adding cherries to maintain light texture and prevent sinking.
- If you don’t have amaretto, orange juice is an excellent substitute for soaking cherries.
- To maintain gluten-free integrity, ensure all baking powders and baking soda are labeled gluten-free.
- Use parchment paper with an overhang for easier removal of the loaf.
- Optionally sprinkle extra sliced almonds on top before baking for added crunch.
- Store leftovers wrapped well to preserve moisture and freshness.
