Amazing Cherry Orange Bread bursting with bright citrus flavor and bejeweled with sweet tart cherries! This super moist bread is naturally sweetened with maple syrup and made with wholesome ingredients like almond and oat flour. Gluten free, dairy free, and amazing with coffee or tea.

Meet the cousin of my Lemon Poppyseed Bread...blissful Cherry Orange Bread! Perfectly sweet, dotted with sweet tart cherries, and bursting with divine notes of orange and vanilla. Moist, fluffy, and healthy quick bread heaven I tell you.
Like my Fluffy Orange Muffins, Gluten Free Banana Bread, and Healthy Cherry Crisp had a baby. How delish does that sound!
Ingredients
- Almond flour: we want the super fine blanched kind versus almond meal (which has the skins). I get Kirkland brand at Costco.
- Oat flour: another favorite gluten free flour because it's whole grain but doesn't taste like it. Use certified gluten-free if you have a gluten intolerance.
- Maple syrup: my favorite natural liquid sweetener.
- Eggs: to bind everything together and contribute to rising. Sub flax eggs for a vegan banana bread.
- Coconut oil: for moisture and rich crumb.
- Vanilla extract: an amazing flavor enhancer in baked goods.
- Orange juice and orange zest: adds brightness, sweetness, and lovely fresh citrus notes.
- Salt: key for flavor and helps bring out the sweetness.
- Baking soda and powder: for proper rising.
- Dried cherries: add a delicious sweet tart flavor pop.
- Pistachios: Nutty and crunchy! Feel free to omit or sub pecans.
See recipe card for full list of ingredients and exact quantities.
Substitutions and dietary modifications
- Vegan: Omit eggs and use 2 flax eggs. I've made the recipe this way and it works, it's just a bit flatter.
- Cherries: I've tested this recipe with dried cranberries and they work great, too! You could also do dried blueberries or even chocolate chips for a chocolate orange loaf.
- Pistachios: You can swap walnuts, pecans, or omit them.
- Sweetener: I tested this recipe with honey instead of maple and it pairs great with this recipe!
- Zest: Swap orange zest for lemon zest for a different flavor!
How to make (step-by-step instructions)
Blend wet ingredients in a blender until smooth. Whisk dry ingredients in a mixing bowl.
Pour wet ingredients into dry and mix with a wooden spoon. Fold in cherries and pistachios. Pour into loaf pan.
Bake at 350F for 55 minutes, cool and devour!
Which cherries to use
The ruby red jewels that are U.S.-grown Montmorency tart (also known as sour) cherries are my favorite for 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?
- they're grown locally in Michigan, Utah, Washington, Oregon, Wisconsin, New York and Pennsylvania.
- they're 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.
Health benefits
As a dietitian, I love that tart cherries...
- have a high concentration of anthocyanins---a polyphenol in the flavonoids family.
- 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!
How to store
The best part about this bread is that it stays moist in the fridge for over a week. I'm telling you...like a fine wine, this baby improves with age!
You can store in an air-tight container on the counter for up to 4 days. Then you can store in the fridge for 1 week or longer.
Freeze for up to 4 months, tightly wrapped.
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!
PrintCrazy Delicious Cherry Orange Pistachio Bread
- 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 Cherry Orange Bread bursting with bright citrus flavor and bejeweled with sweet tart cherries! This super moist bread is naturally sweetened with maple syrup and made with wholesome ingredients like almond and oat flour. Gluten free, dairy free, and amazing with coffee or tea.
Ingredients
- 2 medium overripe bananas (brown and spotted)
- ¼ cup orange juice
- 2 large eggs
- 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 oat flour (certified GF if needed)
- 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 dried 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.
VEGAN: Omit eggs and sub 2 tbsp ground flax whisked with 6 tbsp water.
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.
Jen W. says
I tried this recipe to use up some sad, over-ripe cherries. The original recipe would have yielded better texture, no doubt, but even subbing in my elderly fruit, this bread was just fantastic. I love love love the ingredient line-up. Thanks so much for putting such a good recipe out there!
Alexis Joseph says
Wonderful, what a fun way to use up sad cherries!
Carlene says
This is the best recipe!! Everyone in my family loves it and asks for me to make it over and over
Dylan says
This loaf is so good and flavorful. I have also made as muffins and they turn out fab each time 🙂
kia says
Crazy Delicious is 100% correct! Vanished without a trace everytime it comes out of the oven 🙂
Alexis Joseph says
YAYYY I'm so thrilled, thanks so much Kia!!
Whitney says
I think I am going to make this except with dried cranberries and walnuts because that is what I have on hand. 🙂
Alexis Joseph says
That will be so delish!
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!
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
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.