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A loaf of bread

Dark Chocolate Chunk Cherry Bread (gluten-free, dairy-free option, high altitude option)

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 286 kcal


  • 2 cups gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup coconut oil, melted (or butter)
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 1/2 cup almond milk (or milk of choice)
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup cherries, pitted and diced
  • 1/2 cup dark chocolate chunks (or dairy-free, if needed)

High Altitude Adjustment (for 6,000-8,000 ft): Omit the baking powder, and just use baking soda.


  1. Preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal after the bread has baked.

  2. In a small mixing bowl, add your dry ingredients and stir them together (gluten-free flour, baking powder, baking soda, salt, and cinnamon).

  3. In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk them together. Add in your milk, vanilla and eggs and whisk again.

  4. Pour your dry ingredients into your wet ingredients and stir them together till well combined. Add your cherries and dark chocolate chunks to the batter and fold them in.

  5. Pour your batter into the loaf pan and bake in the oven for 60-70 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.

  6. Let cool entirely before slicing, and then devour!

Recipe Notes

Store this bread in a container in the fridge and it will last about one week.