If you have a soft spot for baked goods that combine wholesome ingredients with bursting flavors, you are going to absolutely adore this Gluten-Free Almond Cherry Bread Recipe. It’s a delightful loaf with a tender crumb studded with juicy tart cherries and crunchy almonds, all wrapped up in a moist, naturally sweet almond and citrus-infused base. This bread not only satisfies cravings but also fits perfectly into a gluten-free lifestyle, making it one of my go-to recipes for breakfasts, snacks, or a comforting treat paired with tea. Let me walk you through all the delicious details!
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, keeping the bread moist, flavorful, and gluten-free while highlighting the natural goodness of almonds and cherries. From almond flour that lends a rich, nutty base to vibrant orange zest that lifts the flavor, these essentials are delightfully simple yet incredibly purposeful.
- Almond flour: Provides a dense, moist texture and rich nutty flavor, perfect for gluten-free baking.
- Arrowroot starch: Acts as a light, natural thickener to balance the almond flour’s density for a tender crumb.
- Psyllium husk powder: Helps bind the loaf together so it holds its shape without gluten.
- Baking soda and gluten-free baking powder: Give the loaf its lift and soft texture.
- Salt: Enhances all the other flavors and balances the sweetness.
- Eggs: Add structure and richness while keeping the bread moist.
- Honey and pure maple syrup: Naturally sweeten the bread without overpowering the cherries.
- Greek yogurt: Keeps the loaf tender and moist with subtle tanginess.
- Butter: Adds richness and depth of flavor.
- Vanilla and almond extracts: Amplify the nutty and sweet aroma for depth.
- Orange zest: Brightens the loaf with fresh citrus notes, balancing sweetness.
- Apple cider vinegar: Reacts with the baking soda for a nice rise and keeps everything tender.
- Pitted tart cherries: Chopped and soaked to bring juicy bursts of tartness throughout.
- Sliced almonds: Provide a pleasing crunch and enhance the almond flavor.
How to Make Gluten-Free Almond Cherry Bread Recipe
Step 1: Soak the Cherries
Begin by soaking your chopped tart cherries in either amaretto or orange juice for 10 minutes. This little trick hydrates the fruit, ensuring juicy pockets within the loaf instead of dry bits. After soaking, give them a thorough drain on paper towels to avoid soggy batter.
Step 2: Prep the Pan and Oven
Preheat your oven to 350°F and prepare a 9 by 5-inch loaf pan by lining it with parchment paper. Make sure to leave some parchment overhang for easy lifting later on, and lightly grease the sides to guarantee your bread comes out cleanly—trust me, this makes all the difference.
Step 3: Mix 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. Mixing these evenly helps the loaf hold its shape and develop a wonderful crumb texture when sliced.
Step 4: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, honey, maple syrup, Greek yogurt, melted butter, vanilla and almond extracts, orange zest, and apple cider vinegar together until smooth. This blend is fantastic because the Greek yogurt and vinegar work together to keep the bread moist and tender without being heavy or dense.
Step 5: Combine and Fold in Cherries and Almonds
Pour the wet mixture into the dry and stir until just combined, making sure there are no streaks of flour left. Gently fold in the drained cherries and sliced almonds, taking care not to overmix, which can weigh down the batter and cause your cherries to sink.
Step 6: Bake the Loaf
Transfer your batter into the prepared pan, smooth the top gently, and tap the pan on the counter twice to release any trapped air bubbles. Pop it in the oven and bake for 50 to 60 minutes. If the top browns before the inside is ready, tent it with foil to prevent burning. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 7: Cool and Remove
Once baked, cool the loaf in the pan for 15 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely. This step is a must for the loaf’s crumb structure to set properly, so slicing is clean and perfect.
How to Serve Gluten-Free Almond Cherry Bread Recipe
Garnishes
Add a sprinkle of sliced almonds on top for extra crunch and a drizzle of honey to highlight the natural sweetness. A light dusting of powdered sugar can also make for a pretty, café-style finish that invites your guests to dig in.
Side Dishes
This bread pairs beautifully with a cup of hot tea or coffee for breakfast or snack time. You can also serve it alongside creamy ricotta or mascarpone cheese topped with fresh berries to elevate it for a brunch spread.
Creative Ways to Present
Try slicing the bread and toasting it lightly to bring out the almond aroma, then spreading it with whipped cream cheese and a spoonful of cherry preserves for an indulgent twist. You can also cube the bread and toss it with a salad for a gluten-free crouton alternative that adds sweet and nutty surprises.
Make Ahead and Storage
Storing Leftovers
Wrap slices tightly in an airtight container or plastic wrap and store in the refrigerator for up to five days. This keeps the bread fresh and prevents it from drying out, so each slice tastes just like the day it came out of the oven.
Freezing
The entire loaf freezes brilliantly for up to three months. For best results, wrap it well in plastic wrap and then in foil or place in a freezer-safe bag to avoid freezer burn. Slice after thawing to avoid crumb damage.
Reheating
To bring your bread back to life, place individual slices in a toaster or warm them in the oven at 325°F for about five minutes. This reheating method crisps up the edges and revives that lovely almond-cherry aroma, making it taste freshly baked all over again.
FAQs
Can I substitute any ingredients in the Gluten-Free Almond Cherry Bread Recipe?
Absolutely. You can swap arrowroot starch with tapioca starch if needed and use coconut yogurt instead of Greek yogurt for a dairy-free option. However, using almond flour is crucial for that signature texture and flavor.
Do I have to soak the cherries?
Soaking cherries isn’t mandatory, but it prevents dry pockets and plumps them up beautifully, creating juicy bursts in every bite. If you’re short on time, a quick soak in any juice or liqueur works wonders.
Is this bread suitable for vegans?
Unfortunately, this recipe includes eggs, honey, and butter, so it’s not vegan. However, with some experimentation using vegan substitutes for these ingredients, you could create a similar loaf with care.
How dense is the bread? Will it be heavy like some gluten-free breads?
This loaf strikes a lovely balance—thanks to psyllium husk and the vinegar-baking soda reaction, it’s moist and tender without being dense or gummy. The cherries and almonds add a pleasant texture that keeps it light yet satisfying.
Can I use fresh cherries or frozen cherries instead of dried?
This recipe calls for pitted tart cherries, preferably fresh or frozen. Using dried cherries isn’t recommended here as they tend to absorb more moisture and might dry the loaf. Frozen cherries should be thawed and drained before using.
Final Thoughts
I genuinely hope you give this Gluten-Free Almond Cherry Bread Recipe a try because it’s one of those rare breads that feels wholesome and indulgent all at once. Perfect for sharing or savoring by yourself, it’s a recipe that will quickly become a favorite for any gluten-free kitchen. Happy baking!
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Gluten-Free Almond Cherry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free, American
- Diet: Gluten Free
Description
This Gluten-Free Almond Cherry Bread is a moist, flavorful loaf made with almond flour, arrowroot starch, and packed with tart cherries and sliced almonds. Sweetened naturally with honey and maple syrup, and enhanced with aromatic vanilla, almond extract, and orange zest, this bread is perfect for a wholesome breakfast or snack. The loaf is easy to make and uses simple ingredients that keep it gluten-free and tender.
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
Fruit and Nuts
- 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
- Hydrate Cherries: Place the chopped cherries in a bowl and pour amaretto or orange juice over them. Let sit for 10 minutes to hydrate and prevent dry pockets in the bread. Drain thoroughly on paper towels.
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal, and lightly grease the sides for a clean release.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot starch, psyllium husk powder, baking soda, gluten-free baking powder, and salt until evenly combined. This ensures the loaf will hold its shape and bake evenly.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, honey, maple syrup, Greek yogurt, melted butter, vanilla extract, almond extract, orange zest, and apple cider vinegar until smooth. The yogurt and vinegar add moisture and tenderness to the loaf.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until no streaks remain. Gently fold in the drained cherries and sliced almonds, being careful not to overmix to keep the batter airy and prevent cherries from sinking.
- Fill Pan and Remove Air Bubbles: Transfer the batter to the prepared loaf pan and smooth the top gently. Tap the pan firmly on the counter twice to release trapped air bubbles for even baking without holes.
- Bake: Bake in the preheated oven for 50-60 minutes. If the top browns too fast, tent loosely with foil after 40 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 15 minutes, then lift out using the parchment paper overhang. Cool completely on a wire rack to set the crumb for clean slicing.
- Store and Reheat: Wrap slices airtight and refrigerate up to five days or freeze the whole loaf for up to three months. Reheat slices in a toaster or oven at 325°F for about 5 minutes to crisp edges and enhance flavor.
Notes
- Soaking the cherries prevents dryness and ensures they stay juicy inside the bread.
- Use room temperature eggs for better mixing and texture.
- If you prefer a vegan version, substitute eggs and butter with appropriate vegan alternatives but note texture changes.
- Adding extra sliced almonds on top before baking adds a nice crunch and attractive finish.
- Make sure to cool completely before slicing to avoid crumbling.
