Description
This Gluten-Free Almond Cherry Bread is a moist and flavorful loaf perfect for those avoiding gluten. Made with almond flour, arrowroot starch, and a blend of natural sweeteners, it’s loaded with tart cherries and sliced almonds for added texture and taste. The bread combines warm almond and orange zest flavors with a subtle almond extract and a touch of vanilla, making it a delightful treat for breakfast or snack time.
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
Additional Ingredients
- 1 1/2 cups pitted tart cherries, chopped and soaked
- 1/3 cup sliced almonds, plus extra for topping
- Amaretto or orange juice (for soaking cherries)
Instructions
- Soak the Cherries: Place chopped tart cherries in a bowl and pour enough amaretto or orange juice over them to cover. Let them soak for 10 minutes to hydrate and prevent dry pockets in the bread. Drain thoroughly on paper towels before adding to the batter.
- Prepare the Pan and Oven: Preheat 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.
- 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 well combined. This mixture provides structure and helps the bread hold its shape.
- Mix Wet Ingredients: In a separate bowl, whisk together eggs, honey, maple syrup, Greek yogurt, melted cooled butter, vanilla extract, almond extract, grated orange zest, and apple cider vinegar until smooth and fully blended. These ingredients keep the bread moist and flavorful.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and gently stir until no streaks remain. Carefully fold in the drained cherries and sliced almonds, being cautious not to overmix to maintain batter lift and prevent cherries from sinking.
- Transfer and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top gently with a spatula. Tap the pan firmly on the counter twice to release any trapped air bubbles for even baking.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes. Check at around 40 minutes, and if the top is browning too quickly, tent it loosely with aluminum foil. The loaf is done when a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift it out and transfer to a wire rack to cool completely. This helps the crumb set for clean slicing.
- Store and Serve: Once cooled, store slices in an airtight container in the refrigerator for up to five days, or freeze the whole loaf for up to three months. To reheat, toast or warm slices in an oven at 325°F (163°C) for about five minutes to enhance flavor and create a crispy edge.
Notes
- For soaking cherries, amaretto adds a subtle almond flavor, but orange juice is a non-alcoholic alternative.
- Ensure eggs are at room temperature to help the batter mix evenly.
- Do not overmix batter after adding cherries to keep them suspended and avoid dense bread.
- If the top browns too fast during baking, tent with foil to prevent burning.
- Use parchment paper with an overhang for easy removal and neat slicing.
- Freezing wrapped slices individually can help maintain freshness and convenience.
