This gluten-free almond cherry bread brings vivid cherry bursts and 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.
This recipe addresses moisture retention, cherry placement, and slice integrity to ensure a gluten-free bread that remains tender and flavorful.
I used to end up with crumbly slices and dry spots, so I set out to craft an Easy Almond Cherry Recipe that stays soft and holds together. And I hate it when cherries sink or a loaf falls apart.
The loaf bakes in about 55 minutes with golden edges and a light springy feel. I soak cherries ahead to save prep time, and it smells fresh as my kids ran in for toast after a busy weeknight. I felt proud when every slice stayed intact for our snack rush.
If you want more quick gluten-free treats, you might try my Gluten Free Chocolate Chip Cookies for a chewy snack alongside your morning slice.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it uses only gluten-free flours.
- This recipe contains eggs and dairy so it is unsuitable for vegan and dairy-free diets.
- This recipe is vegetarian as it contains no meat products.
- This recipe does not meet keto or low-carb diets due to honey and maple syrup.
- This recipe contains almonds so it is unsuitable for nut-free diets.
Why You Will Love This Recipe
- Reliable sliceability Just 2 tablespoons of psyllium husk powder give the crumb enough structure so slices stay intact—no crumble after 50–60 minutes of baking and a 15-minute cool.
- Juicy cherry pockets Soaking 1½ cups of tart cherries in amaretto or orange juice for 10 minutes gives juicy flavor pockets throughout my morning loaf.
- Citrus-lifted almond flavor Grated zest from one orange and a hint of almond extract brighten the nutty almond flour for a breakfast slice I reach for daily.
- Keep-and-grab convenience I freeze leftover *gluten-free almond cherry bread* slices airtight up to 3 months, then warm at 325°F for 5 minutes—ready when morning’s busy.
Gluten-Free Almond Cherry Bread
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: gluten-free
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
- 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
Ingredient Notes
- Almond flour: choose blanched, finely ground almond flour stored airtight; it gives the loaf its tender texture. You can substitute hazelnut flour.
- Arrowroot starch: look for a white, powdery starch; it lightens crumb in gluten-free bread. Tapioca starch works if you’re out.
- Psyllium husk powder: pick a fine, golden powder; it holds slices together and boosts moisture retention in gluten-free almond cherry bread. Flaxmeal stands in.
- Baking soda: use fresh soda for rise; test by dropping a pinch in vinegar—it should fizz. No sub for baking soda in quick breads.
- Gluten-free baking powder: pick a brand labeled gluten-free; it adds gentle lift. Double-acting types give good rise if available.
- Tart cherries: soak chopped cherries in juice or amaretto, then pat dry; it keeps pockets juicy. Dried cherries work too.
- Sliced almonds: pick fresh slices to toast on top; they add crunch and visual cues. Chopped walnuts stand as substitute.
Recipe Baking Tips
- If loaf sticks, rub pan sides with 1/2 teaspoon butter and line with parchment 10 minutes before preheating.
- When bread top browns too fast, tent with foil 40 minutes into baking to prevent overcoloring.
- For cherries sinking, coat drained cherries with 1 tablespoon arrowroot starch before folding into batter in Step 5.
- If loaf crumbles, use 3 tablespoons psyllium husk powder in dry mix before mixing with wet ingredients.
- For uneven slices, cool in pan 15 minutes then on rack 45 minutes before slicing.
Serving Suggestions
Serve with gluten-free garlic bread or gluten-free zucchini bread. Add kale and apple salad.
Use in French toast or bread pudding. Add to almond cherry muffins.
Top with cherry compote or vanilla whipped cream. Add toasted almond flakes.
Recipe variations
- You can use 1/2 cup dried cranberries soaked in orange juice for 10 minutes.
- Add 1/2 tsp ground cinnamon and 1 tsp orange zest, inspired by my Gluten-Free Lemon Zucchini Bread.
- Either almond milk or dairy-free yogurt can replace Greek yogurt for a lighter crumb.
- If using two 8×4-inch loaf pans, divide batter equally and bake for 40 minutes.
Save This Recipe!
How to Store?
To keep your Citrus Almond Cherry Quick Bread fresh and delicious, follow these storage tips:
Room Temperature: Store cooled loaf in an airtight container at room temperature up to 2 days.
Refrigeration: Place cooled slices in an airtight container in the refrigerator up to 5 days.
Freezing: Wrap cooled loaf in plastic wrap, place in a freezer bag, freeze up to 3 months. Thaw at room temperature before slicing.
Other Recipes You’ll Love
Yes. Almond flour is good for bread because it adds protein, fiber, moisture, and its nutty flavor works well in breads.
No. Almond flour doesn’t rise with yeast due to low carbs; baking soda and eggs provide a quick rise without eggy taste.
Yes. Almond flour bread has carbs but stays low-carb with about 2g net carbs using just five ingredients.
Yes. Almond flour is healthier than wheat flour because it has fewer sugars and carbs, prebiotic fiber, and supports better blood sugar management.
Almond flour is hard to bake with because its coarse particle size yields dense flour, making cakes or cookies harder to rise.
If you enjoyed this Gluten-Free Almond Cherry Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
