Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
The most moist and delicious Gluten-Free Cherry Orange Pistachio Bread, lovely with a cup of tea for breakfast. Naturally sweetened and bursting with tart cherries!

Tart Cherry Orange Pistachio Bread (Gluten-Free!)

  • Author: Alexis Joseph | Hummusapien
  • 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

Description

The most moist and delicious Cherry Orange Pistachio Bread, lovely with a cup of tea for breakfast. Naturally sweetened and bursting with tart cherries!


Scale

Ingredients

  • 2 medium overripe (brown and spotted) bananas
  • 1/4 cup orange juice
  • 2 large eggs (sub 2 tbsp ground flax + 6 tbsp water for vegan version)
  • 1/3 cup pure maple syrup
  • 1/4 cup avocado or melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/4 cups super fine almond flour, packed (really pack it in there!)
  • 1 cup certified GF oat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tbsp orange zest (from 2 medium oranges)
  • 1/2 or 3/4 cup Montmorency tart cherries
  • 1/4 cup pistachios, chopped

Instructions

  1. Preheat oven to 350F. Grease a loaf pan.
  2. Place bananas, orange juice, eggs, maple syrup, oil, and vanilla in a blender and blend until smooth.
  3. 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).
  4. 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.