Gluten-Free Cherry Almond Bread
This Cherry Almond Bread is packed with dark sweet cherries, flavorful almond extract, and warm spices. The result? A gluten-free quick bread that is flavorful, healthy, and will make your entire house smell incredible.
Servings: 6 people
Equipment
- Electric Mixer
- Oven
Ingredients
- 1 cup gluten-free flour
- 1/3 cup coconut flour
- 1/2 cup almond flour +3 tablespoons
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter at room temperature
- 1/2 cup maple syrup
- 3 eggs at room temperature
- 1/2 tsp almond extract
- 1 lb frozen whole dark sweet cherries thawed and drained
Instructions
- Preheat oven to 350°
- Line a 9 x 5” loaf pan with parchment paper and spray with baking spray.
- In a large bowl combine flours, baking soda, baking powder, kosher salt, cinnamon, cardamom and nutmeg, stir to combine.
- In a medium bowl add defrosted cherries. Add 1 tablespoon of the flour mixture and toss to coat the cherries.
- In a bowl of an electric mixer add butter and maple syrup. Mix on medium until butter starts to blend. Add in eggs, and almond extract, whipping until somewhat creamy.
- Slowly add in flour mixture while the electric mixer is running on low. Once the batter comes together, turn off the mixer and remove the bowl.
- Add in cherries and stir into the batter by hand. Being gentle so you don’t smash all the cherries.
- Scoop the batter into the prepared baking pan and smooth out the top.
- Bake in the center oven for 55-60 minutes or until a cake tester comes out clean.
- Let cool on the rack for 30 minutes.
- Slice and enjoy.