An easy gluten free quick bread recipe featuring fresh sweet cherries. This Gluten Free Almond-Cherry Bread is lightly sweetened, making it a wonderful breakfast bread or healthy snack.
If you followed along with my recent recap of our Alaskan vacation, you're probably thinking "What mental defect does that woman have that she would enjoy riding around a remote state that long with her family?"
I blame my childhood. When I was growing up, we used to drive to Richmond, VA from Sylacauga, AL a few times a year to see my aunt. It was a 12+ hour drive and the only entertainment I recall in the car was my Mawmaw Ween in the backseat playing "Spot the McDonald's" with me.
...No. I'm serious.
That was what we did. We weren't necessarily eating at McD's that much (although I recall being a mad-lover of McMuffins). But back in the early 80s, I guess that was a good way to pass the time? McDonald's certainly wasn't an "every exit" reality like it is today.
So what on Earth does any of this have to do with Gluten Free Cherry-Almond Bread?
Well, not that much except for the fact that the minute we announced this month's Recipe ReDux (meant to celebrate seasonal produce) I knew I wanted to feature cherries. And the minute I thought about cherries, I thought about the summer my dad and I took one of our infamous road trips and drove Old Route 66 from Chicago to LA. We ate cherries out of the bag the first few days of that trip. I'm not sure why that stuck with me all these many years. It's either that mental defect thing or some streak of wiked brilliant memory. You judge.
There are so many fruits and veggies to celebrate in the summer, but I feel like cherries are one of those few foods that seem so fragile in terms of opportunity. You don't see them in the markets for long, so when you do you grab hold of a big ole bunch and enjoy them like it's your job.
You don't do that? It's just me? Hmm... maybe there is something to this defect thing.
Either way, if you're okay with letting cherry season pass you by, I will totally support frozen tart cherries as a choice for this bread too (read here about my travel to Michigan for the tart cherry harvest). And if you're so inclined to hit the road for what's left of summer, grab a bag of cherries or a loaf of this bread. You'll be glad you have it on hand as you Spot the McDonald's and keep on driving.
Be sure to check out what my fellow Recipe ReDux members are showcasing on their blogs for this month's ReDux by clicking through the gallery below.
This Gluten Free Almond-Cherry Bread is lightly sweetened, making it a wonderful breakfast bread or healthy snack. Tweet this
Gluten Free Almond-Cherry Bread
10 to 12 servings
- 2 cups gluten free all-purpose flour (I used King Arthur)
- 1 tablespoon ground flax seed (I prefer golden flax meal)
- 1 1/2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- Pinch of salt
- 1/2 cup sugar (for a sugar substitute, I prefer Swerve)
- 1 cup milk
- 1/3 cup olive oil
- 1/3 cup applesauce
- 2 large eggs, lightly beaten
- 1 cup fresh, pitted cherries (may substitute frozen)
- 2 tablespoons almonds
- 2 teaspoons heavy cream
- 2 tablespoons powdered sugar (for sugar substitute, I prefer Swerve)
- 1/4 teaspoon almond or lemon extract
- Preheat oven to 350 degrees F. Coat an 8-inch loaf pan with cooking spray.
- Combine flour, flax, baking powder, lemon zest and salt in a large bowl. In a separate bowl, combine sugar, milk, oil, applesauce and eggs.
- Make a well in center of flour mixture. Add liquid mixture and mix until combined. Stir in cherries gently.
- Spoon mixture into prepared pan and sprinkle with almonds.
- Bake at 350 degrees F for 1 hour or until wooden pick inserted in center of bread comes out clean.
- Remove pan to a wire rack and let cool 10 minutes.
- Meanwhile, combine cream, powdered sugar and extract. Carefully remove bread from pan; drizzle with glaze. Let cool completely. (Store in refrigerator, but best served warm.)