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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!

Crazy Delicious Cherry Orange Pistachio Bread

  • Author: Alexis Joseph
  • 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


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.


Units Scale
  • 2 medium overripe bananas (brown and spotted)
  • 1/4 cup orange juice
  • 2 large eggs
  • 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 oat flour (certified GF if needed)
  • 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 dried tart cherries
  • 1/4 cup pistachios, chopped


  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.
  4. Add wet ingredients and mix until smooth. Fold in cherries and pistachios (I love this silicone spatula).
  5. 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.


*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.