Amazing gluten free Cherry Orange Bread bursting with bright citrus flavor! Naturally sweetened, made with wholesome ingredients and amazing with coffee.
Oh WOWZA, my friends.
I'm quite literally jumping for joy over today's insanely fantastical recipe! It all started because I was on a quest to create a lovely loaf that was gluten-free yet sacrificed NOTHIN' when it came to flavor and texture.
Almond flour to the rescue! Grocery tip: I buy three-pounds bags at Costco, which is by far the best deal.
The combo of almond + oat flour is one I rave about quite often, and for good reason. It's loaded with healthy fats, plant-powered protein, and nutrients galore from almonds and oats, and also unbeatable in the texture department.
Even if you adore gluten like I do, this bread is an equally phenomenal alternative to my usual whole wheat ones. The best part about this Cherry Orange Pistachio bread is that it stays fabulous in the fridge for over a week. I'm telling you...like a fine wine, this baby improves with age!
Bursting with tart cherry goodness!
Beautifully plump, ruby red jewels that are U.S.-grown Montmorency tart (also known as sour) cherries are my favorite to use in baking.
Did you know they're not imported like other types of tart cherries, helping to support local agriculture and preserve generations-old family farms? In fact, Montmorency tart cherries are grown locally in seven cherry-producing states including Michigan, Utah, Washington, Oregon, Wisconsin, New York and Pennsylvania. Love that!
Tart cherries are always in season, since they're available year round frozen, canned, juiced, and dried. They're not in the fresh produce section because they’re picked at the peak of freshness. I typically buy the frozen ones at Whole Foods and the dried ones at Costco.
And they're healthy, too.
The cherries complement the orange flavor in the bread so well with their unique sweet-tart taste. Beyond tasting straight DELISH and being easy on the eyes, tart cherries also contain a concentration of anthocyanins---a polyphenol in the flavonoids family.
That's right---what used to be a pie filling cherry is now a homegrown superfruit, famed for its versatility, nutrient density and health benefits.
Research suggests Montmorency tart cherry juice may help aid exercise recovery, making 8-12 ounces of 100% tart cherry juice a great post-workout choice. Melatonin-containing tart cherries have been the focus of multiple sleep studies, as well!
Helpful tools
- Loaf pan. Family owned USA Bakeware is my go-to for muffin tins, sheet pans, cookie sheets, and beyond. I love the unique fluted design, natural non stick coating and sturdy construction!
- Stainless steel mixing bowl. I use the 5qt and 7qt all the time! They hand-wash like a dream and are unbreakable.
- Silicone spatula: Made in the U.S. and heat resistant, plus I love the wood and white look.
This recipe makes very tasty muffins. Simply follow the recipe and pour batter into a muffin tin then bake for about 26-28 minutes minutes, or until a knife comes out clean. Insanely fluffy!
More tart cherry recipes to love
I hope you're as in love with this delectable Cherry Orange Pistachio Loaf as I am! If you make it, feel free to leave a comment letting me know how it turned out. I'm so grateful for your feedback!
Print
Tart Cherry Orange Pistachio Bread Recipe
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: 10-12 slices 1x
- Category: Breakfast/Desserts
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Amazing gluten free Cherry Orange Bread bursting with bright citrus flavor! Naturally sweetened, made with wholesome ingredients and perfect with coffee.
Ingredients
- 2 medium overripe (brown and spotted) bananas
- ¼ cup orange juice
- 2 large eggs (sub 2 tbsp ground flax + 6 tbsp water for vegan version)
- ⅓ cup pure maple syrup
- ¼ cup avocado or melted coconut oil
- 1 tsp vanilla extract
- 1 ¼ cups super fine almond flour, packed (really pack it in there!)
- 1 cup certified GF oat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tbsp orange zest (from 2 medium oranges)
- ½ or ¾ cup Montmorency tart cherries
- ¼ cup pistachios, chopped
Instructions
- Preheat oven to 350F. Grease a loaf pan.
- Place bananas, orange juice, eggs, maple syrup, oil, and vanilla in a blender and blend until smooth.
- Whisk together almond flour, oat flour, baking soda, baking powder, salt and orange zest in a large mixing bowl. Add wet ingredients and mix until smooth. Fold in cherries and pistachios (I love this silicone spatula).
- Pour mixture into loaf pan and bake for 55 minutes, or until a knife comes out almost clean. Let bread cool in pan for 15 minutes until carefully removing and transferring to a wire rack to finish cooling.
Notes
*TO MAKE OAT FLOUR: If you don't have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.
TO MAKE MUFFINS: Pour batter into a muffin tin and bake for 26-28 minutes, or until a knife comes out almost clean.
TO STORE: Keep bread on countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
TO FREEZE: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you're ready to eat.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
Denise Pritchard says
what if I only have pistachios that are salted? Can I rinse them off?
Alexis Joseph says
Salted is totally fine!
Anita says
I made muffins with fresh, tart cherries and they absolutely wonderful! Great taste and texture and just enough sweetness. I would be happy to serve these to my wheat-eating friends - they would never know they are GF.
★★★★★
Morgan says
YUMMY. I was licking up the batter as I was mixing this up and it turned out so good! I baked muffins and the recipe made 10 muffins which were baked through after 20 mn. My favorite gluten free muffin recipe yet!
★★★★★
Alexis Joseph says
Mmmmm I love that! I'm thrilled to hear they worked well as muffins 🙂 Thanks, Morgan!
Naomi Gaia says
Hi Alexis. I've been enjoying your delicious creative recipes which I adapt because I am a whole-foods vegan, in addition to eating gluten-free.
What is the purpose of the bananas in this recipe? I can't wait to make this tempting bread; but I have to watch my potassium intake. As you know, cherries, oranges, and bananas each have a high potassium level so I want to substitute something else for the bananas as it's the tart cherries and orange combination that appeal to me. Do you have any suggestions? Thanks. Stay safe!
★★★★★
Alexis Joseph says
Hey Naomi, this recipe is essentially a banana bread with cherries, so bananas add sweetness, flavor, and contribute to the texture. You may be able to sub with pumpkin or applesauce but it would be less sweet! Hope that helps. Enjoy!
Giovonne says
This bread is simple and delicious! I used flax eggs and it turned out great. It was the perfect recipe to use up my super ripe bananas and the remaining orange juice in my fridge!
★★★★★
Alexis Joseph says
Wonderful! Thanks for sharing that you loved it!
Carrie says
This is so good!! I didn't want to buy a massive bag of dried tart cherries at Costco so I found a small bag of dried bing cherries at Trader Joe's and used those. We loved it! Making our second loaf this weekend. You have really approachable yet really delicious recipes!
★★★★★
Alexis Joseph says
That is the best feedback--thank you so much, Carrie! I feel ya on the giant bag. TJ's never fails!
Erica Kambeitz says
This bread is UH-MAZING! 10/10 for flavor, incredibly moist, and has a fantastic texture. I only wish that it held together better; being gluten-free for a decade now, I am used to GF baked goods falling apart, but a girl can still dream, right? I will definitely be baking this again but might add in xanthum gum to see if it binds it any better.
★★★★★
Alexis Joseph says
I am so so glad to hear that!! I bet you could add another egg to help it stick together more! Also, if you store it in the fridge, it will firm up. So glad you loved it!
Liz says
The TART CHERRY ORANGE PISTACHIO BREAD is just delicious. My new go-to recipe when I have over ripe bananas.
★★★★★
Alexis Joseph says
I'm thrilled to hear that, Liz! I have a chocolate version coming Monday that's gonna knock your socks off.
Liz says
Looking forward to it Alexis!
Ruth says
Hi Alexis,
What would I need to change in the ingredients and /or baking time if I wanted to make this recipe as muffins rather than a loaf?
Thanks!
Alexis Joseph says
Hey Ruth! Unfortunately I have not tested this recipe as muffins, but I assume it would work. Since I haven't made it that way, I would be guessing on timing, but maybe 25 minutes? Definitely keep an eye on them. Let me know if you try them!
Ruth says
Hi There! Can you advise what adjustments would need to be made to the ingredients and/or cooking time if I wanted to make this recipe as muffins instead if a loaf?
Thanks!
Erin says
Woah. This is SO MOIST. Can't get it enough of it with coffee. Make this!
★★★★★
Kori says
This bread is amazing!! Matt & I both love it. I used fresh cherries, & they’re bursting with flavor. I’m planning to make an orange glaze to drizzle over the top of some slices.
★★★★★
Alexis Joseph says
I'm so so happy to hear how well it turned out for you! And heck yes to juicy fresh cherries 🙂 Thanks, Kori! XO
Sienna says
This is so moist and yummy! It was easy to make and I’ll definitely keep making it 🙂
★★★★★
Lori says
Do you have nutrition info, including calories
Alexis Joseph says
Just added it!
Lori says
Thank you for nutrition info! Made it, Delicious!
Alexis Joseph says
Amazing! I'm thrilled to hear you loved it. It's so darn moist! If you could leave a star rating, I’d be really grateful!
Michele says
Do you think dried cranberries could be used as a substitute for the cherries? My grocery store doesn't carry them 🙁
Alexis Joseph says
Yes! Tart cherries are my favorite but dried cranberries will also work 🙂 If you make it and love it, I'd be super grateful for you to come back and leave a star rating. Thanks and enjoy!
Dylan says
I can't get enough of this bread! So delish! Also, those pics are gorg!
★★★★★
Alexis Joseph says
YAY. Thanks a ton for the love, Dylan! I truly appreciate you taking the tine to rate the recipe, too.