Description
This gluten-free almond cherry bread brings vivid cherry bursts and an almond flour base into a moist, tender loaf that smells like warm citrus. It’s an easy loaf for breakfast, snack, or late-night treat.
Ingredients
Scale
- 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
- 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
- 1 1/2 cups pitted tart cherries, chopped and soaked
- 1/3 cup sliced almonds, plus extra for topping
Instructions
- Place chopped cherries in a bowl, pour amaretto or orange juice over them, and let sit for 10 minutes. Drain thoroughly on paper towels. This hydrates the fruit and prevents dry pockets inside the loaf.
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing an overhang for easy removal. Lightly grease the sides of the pan to ensure a clean release.
- In a large bowl, whisk together almond flour, arrowroot starch, psyllium husk powder, baking soda, baking powder, and salt. Ensure everything is evenly distributed, which helps the loaf hold its shape when sliced.
- In a separate bowl, whisk together the eggs, honey, maple syrup, Greek yogurt, melted butter, vanilla extract, almond extract, orange zest, and apple cider vinegar until the mixture is smooth. The Greek yogurt and the vinegar work together to keep the loaf moist rather than dry.
- Pour the wet ingredient mixture into the dry ingredients. Stir until no streaks remain. Gently fold in the drained cherries and sliced almonds. Be careful to maintain the lift in the batter—too much stirring can cause the cherries to sink.
- Transfer the batter to the prepared loaf pan. Smooth the top gently. Tap the pan on the counter firmly twice. This helps release trapped air bubbles, so your loaf bakes evenly without large holes.
- Place the loaf in the preheated oven and bake for 50-60 minutes. Keep an eye on it; if the top is browning too quickly, tent it loosely with aluminum foil after 40 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 15 minutes. Then carefully lift it out using the parchment overhang. Finish cooling completely on a wire rack. This allows the crumb to set, ensuring clean slices.
- Once cooled, wrap slices in an airtight container. You can refrigerate them for up to five days or freeze the entire loaf for up to three months. To reheat, place slices in a toaster or oven at 325°F for about five minutes, which will create a crisp edge and enhance the aroma.
Notes
- Use blanched, finely ground almond flour stored in an airtight container to achieve the tenderest texture. You can substitute hazelnut flour if desired.
- Use a fine white powder that lightens the crumb in this gluten-free loaf. Tapioca starch works if you don’t have arrowroot.
- Select a fine golden powder, as it provides structure and improves moisture retention in the loaf. Alternatively, flaxmeal can be used.
- Verify freshness by dropping a pinch in vinegar—it should fizz. Do not substitute baking soda in quick breads.
- Make sure it’s labeled gluten-free to provide the right amount of lift to the bread.
- Bring eggs to room temperature for better incorporation; they contribute to lift and structure. No reliable vegan substitute is available.
- Opt for raw or light honey for a touch of sweetness. Pure maple syrup can be used in place of honey if you prefer.
- Use full-fat plain yogurt to boost moisture. Sour cream can substitute if necessary.
- Melt and allow to cool before mixing. You can use salted butter or substitute with coconut oil for a dairy-free option.
- Choose pure extracts for the best flavor. Imitation extracts can be used if needed.
- Use a microplane on unwaxed oranges to incorporate fine bits and lift the overall flavor. Lemon zest can stand in if necessary.
- Opt for raw, unfiltered vinegar, as it reacts with baking soda to create a lighter crumb. White vinegar can be a substitute but will alter the flavor profile.
- Soak chopped cherries in juice or amaretto for added moisture. You can also use dried cherries if fresh are unavailable.
- Use fresh sliced almonds for topping to add crunch. Chopped walnuts are a good alternative if you prefer a different nut.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg