Description
A moist and flavorful gluten-free almond cherry bread featuring a perfect balance of tart cherries, nutty almonds, and subtle citrus notes. This bread uses almond flour and arrowroot starch for a soft crumb, enhanced by the natural sweetness of honey and maple syrup, and is ideal for a wholesome snack or breakfast option.
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 (in amaretto or orange juice)
- 1/3 cup sliced almonds, plus extra for topping
Instructions
- Soak Cherries: Place the chopped tart cherries in a bowl and pour amaretto or orange juice over them. Let them soak for 10 minutes to hydrate and prevent dry spots in the bread. After soaking, drain the cherries thoroughly on paper towels.
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Lightly grease the sides to ensure the loaf releases cleanly after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, arrowroot starch, psyllium husk powder, baking soda, gluten-free baking powder, and salt. This ensures an even distribution of leavening agents and helps the bread structure.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs with honey, pure maple syrup, Greek yogurt, melted butter, vanilla extract, almond extract, grated orange zest, and apple cider vinegar until the mixture is smooth and cohesive. The yogurt and vinegar add moisture and tenderness.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until no streaks remain. Gently fold in the drained cherries and sliced almonds, taking care to not overmix, preserving the batter’s lift and preventing the cherries from sinking.
- Transfer to Pan: Pour the batter into the prepared loaf pan. Smooth the top gently with a spatula. Firmly tap the pan on the counter twice to release any trapped air bubbles, which helps create an even crumb.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Monitor the browning; if the top darkens too quickly after 40 minutes, tent loosely with aluminum foil. The bread is done when a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes. Then lift it out carefully using the parchment overhang and place it on a wire rack to cool completely. This final cooling step helps the crumb set for clean slicing.
- Store and Reheat: Once fully cooled, wrap the slices tightly in an airtight container. The bread can be refrigerated up to five days or frozen for up to three months. To reheat slices, place them in a toaster or oven at 325°F (163°C) for about five minutes to crisp edges and enhance aroma.
Notes
- Soaking the cherries in amaretto or orange juice infuses flavor and prevents dry pockets in the bread.
- Use room temperature eggs to ensure batter blends smoothly.
- Do not overmix after adding cherries to maintain light texture and prevent sinking.
- If you don’t have amaretto, orange juice is an excellent substitute for soaking cherries.
- To maintain gluten-free integrity, ensure all baking powders and baking soda are labeled gluten-free.
- Use parchment paper with an overhang for easier removal of the loaf.
- Optionally sprinkle extra sliced almonds on top before baking for added crunch.
- Store leftovers wrapped well to preserve moisture and freshness.
