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
Scale
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.
