Skillet Cherry Breakfast Bread – Gluten & Dairy Free

5 Reviews
Published May 25, 2025 ∙ Kristina Stosek

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Who doesn’t love a warm, sweet slice of Gluten-Free Skillet Cherry Breakfast Bread, especially when baked in a rustic cast-iron skillet? It’s the perfect way to celebrate seasonal cherries—cozy, satisfying, and exceptionally delicious. Ideal for a slow, relaxing morning, this bread is not only gluten and dairy-free but also made with a nourishing blend of wholesome flours and healthy cherries.

Cherry breakfast bread baked in a cast-iron skillet, with one slice removed to reveal its soft, cherry-studded interior

If you’re looking for a new weekend brunch favorite or a cozy afternoon snack, this is it. Think fluffy, moist texture, pockets of juicy cherries, and the warmth of cinnamon throughout. Best part? You only need one skillet and a few bowls—no mixer required.

Why You’ll Love This Skillet Cherry Breakfast Bread

No gluten or dairy: This is a gluten and dairy-free recipe

Naturally sweet: Coconut sugar brings a soft caramel-like flavor.

One-skillet magic: Crispy edges, tender center, easy cleanup.

Full of cherries: Each bite tastes fresh and juicy.

Smart Ingredient Swaps

Frozen cherries, keep them frozen. Less moisture release, thawed cherries can leak excess juice into the batter, making the bread soggy or streaky. They also hold their shape better and are less likely to sink to the bottom.

No coconut sugar? Try maple sugar, brown sugar, or monk fruit (zero carbs naturally).

Almond flour alternatives? Hazelnut or walnut flours may work, but texture can vary. Use the same weight (112 g) as you would for almond flour—don’t rely on a measuring cup.

No xanthan gum? Guar gum or psyllium husk powder are good subs 

Dairy-free not needed? Whole milk works well.

3 Baking Tips

  1. No cast iron? Use an 8-inch cake pan, but expect a softer crust.
  2. Preheat skillet? Optional—but it helps create a perfectly tender crust
  3. Prevent sticking: Prevent sticking by greasing well and dusting with gluten-free flour. You can also line the bottom of the cake pan with a circle of parchment paper. Let cool slightly before slicing.

Why is a cast iron skillet good for baking cherry bread.

When baking, a cast iron skillet can be a great way to get evenly cooked results. And when it comes to cherry breakfast bread, using a skillet helps to keep the cherries from sinking to the bottom of the bread.

Texture, Doneness & Storage

When is it done? The toothpick should come out clean or with a few moist crumbs. Edges will pull away from the skillet.

Too dense or gummy? Do not overmix. Room temp ingredients give you a better rise.

Make-ahead friendly? Yes—lasts 2 days at room temp or up to 5 in the fridge.

Freezer-friendly? Definitely. Slice, wrap, and freeze for up to 2 months.

More Gluten-Free Sweets Featuring Seasonal Fruit

Grain-Free Summer Plum Cake

Gluten Free Fresh Fruit Tart

Gluten Free Peach And Frangipane Pie

Gluten Free Strawberry Buttermilk Cake

Blackberry Peach Galette – Gluten Free

Close-up of a slice of cherry breakfast bread on a plate, showing its moist, tender crumb and juicy cherry pieces throughout.

Serving Suggestions

Serve warm with dairy-free butter or a drizzle of maple syrup. It also makes a great lunchbox treat or weekend brunch staple. For an extra touch, add coconut whipped cream or yogurt on top.

An Easy, Wholesome Treat Bursting with Summer Cherries – Final Thoughts

Whether you’re gluten-free, dairy-free, or just love a good seasonal bake, this cherry breakfast bread is cozy, nourishing, and the perfect way to slow down and enjoy the fresh flavor of cherries.

Updated May 2025 with improved instructions and tips

 

 

Skillet Cherry Breakfast Bread – Gluten & Dairy Free

5 reviews
Published May 25, 2025 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
45 min
Serves:
8 slices

Ingredients

1 cup (112 g) almond flour
1/2 (80 g) cup white rice flour
1/4 (34 g) cup sweet sorghum flour
1/3 (48 g) cup GF arrowroot flour/starch
1/4 cup (37 g) GF buckwheat flour
2 tsp. GF baking powder (preferably aluminum-free)
1 tsp. GF ground cinnamon, plus 1/4 tsp. for topping
1/4 tsp. GF ground nutmeg
1/2 tsp. Xanthan gum
1/4 tsp. Sea salt
2 large eggs, at room temperature
1/2 cup coconut sugar plus 2 tsp. for topping
1/3 cup extra virgin olive oil
3/4 cup non-dairy milk (rice, coconut, hemp, almond)
1 Tbsp. Fresh lemon juice + zest of 1 lemon
1 tsp. Pure vanilla extract
1 lb. pitted cherries

Instructions

  1. Preheat oven to 375°F. Spray an 8-inch cast-iron skillet with cooking oil and lightly dust it with gluten-free flour to prevent sticking.
  2. 
In a large bowl, whisk together all the flours, baking powder, cinnamon, nutmeg, xanthan gum, and salt until well combined.
  3. 
In a separate bowl, beat the eggs with 1/2 cup of coconut sugar and olive oil until smooth and creamy. Stir in milk, lemon juice, lemon zest, and vanilla extract.
  4. 
Add the wet mixture to the dry ingredients and stir just until combined—don’t overmix. Pour the batter into the prepared skillet.
  5. 
Evenly scatter the pitted cherries over the top of the batter. Mix 1/4 tsp cinnamon with 2 tsp coconut sugar and sprinkle it over the top for extra flavor.
  6. 
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool slightly before slicing and serving.

Nutrition Info

  • Estimated Nutrition Per Serving (1/8 of recipe): Calories: ~360 Cal Total Fat: ~18 g Protein: ~6 g Total Carbohydrates: ~45 g Dietary Fiber: ~3 g Sugars: ~22 g | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Gina

    This is so delicious! I've made this so many times. One of my favorites for breakfast. I've also made some variations using this as a base recipe. I've made one using apples instead of cherries and it was fantastic! Next time I'm going to try other fruits as well. Thanks for this recipe.

  2. Kristina

    Hi Gina, thank you so much for letting us know. Great idea to use this recipe as a base and personalize it :-)

  3. Rita

    This recipe was super easy, and the bread was super moist. I love the idea of using a skillet. So good!

  4. Kristina

    thank you

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