2 cups (250g) gluten free all-purpose flour (such as King Arthur Measure-for-Measure gluten-free flour)
1 1/2 teaspoons baking powder
1 teaspoon grated lemon zest or 1/2 teaspoon lemon extract
Pinch of salt
3/4 cup sugar
1 cup milk or almond milk
1/3 cup olive oil
1/3 cup applesauce
2 large eggs, lightly beaten
1 cup fresh cherries, pitted or frozen cherries
2 tablespoons sliced almonds
1 tablespoon heavy whipping cream
3 tablespoons powdered sugar
1/4 teaspoon almond extract, lemon juice or orange juice
Preheat oven to 350 degrees F. Coat an 8-inch bread pan with cooking spray, or line with parchment paper; set aside.
Whisk together flour, baking powder, lemon zest, and salt in a large bowl. In a separate bowl, whisk together sugar, milk, oil, applesauce, and eggs.
Make a well in center of flour mixture. Add wet ingredients, and mix until combined. Gently stir in sweet cherries. Using a rubber spatula, spoon mixture into prepared pan and sprinkle top evenly with almonds.
Bake in preheated oven until golden brown and a wooden pick inserted in center of bread comes out mostly clean with just a few moist crumbs, about 1 hour.
Transfer pan to a wire rack, and let cool 10 minutes.
Meanwhile, combine cream, powdered sugar, and almond extract. Carefully remove bread from pan; drizzle with glaze. Let cool, but serve warm. (Store in an airtight container in refrigerator.)
Prep Time:10 min
Cooling Time:10 min
Cook Time:1 hour
Serving Size:1 slice
Keywords: Gluten Free Cherry Bread
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