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Oat-Chickpea Flour Quick Bread with Cherries

oat chickpea cherry bread

Happy Valentine’s Day, everyone!

Admittedly, I am a something of a slacker on this day of love, cards and candy. We had friends over for dinner on Friday, but plans for today are largely dependent on relaxation, reading, and an afternoon run–in other words, a perfect day!

I hadn’t planned on baking today, but the past few days of early-spring sunshine turned to grey clouds and some sprinkles, so I set aside my book to make a quick loaf of bread to have for breakfasts and snacks this week.

I love spreading the word about chickpea flour, and how easy it is to incorporate into a wide array of baked goods, but if you’re nervous about giving it a go, try blending it with oat flour, as I’ve done in this maple syrup and dried cherry quick bread.

oat chickpea cherry bread 2

The natural sweetness of the oats balances the nutty flavor of the chickpea flour, resulting in an irresistible loaf. Between the oats and chickpea flour, this loaf is loaded with fiber, as well as an extra dose of plant protein. One slice is immensely satisfying on it’s own, but I love it with a spread of sunflower seed butter, too.

The dried cherries can be swapped out for any other dried fruit, or you can leave the fruit out altogether. Add spices and other flavorings to your heart’s content as well. Happy baking!

oat chickpea cherry bread 3

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Oat-Chickpea Flour Quick Bread with Cherries

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 16 slices 1x




  1. Preheat to 350°F. Line a 9-by-5-inch loaf pan with parchment paper; spray with cooking spray.
  2. In a large bowl, whisk together the oat flour, chickpea flour, baking powder, baking soda and salt in a large bowl.
  3. In a medium bowl, stir together the oats, yogurt, eggs, oil, syrup and vanilla until well blended. Stir in milk.
  4. Gently stir yogurt mixture and cherries into the flour mixture just until thoroughly blended. Scrape batter into prepared pan, spreading evenly. Sprinkle the top with 1 tablespoon oats.
  5. Bake in preheated oven for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Use parchment liner to lift loaf from pan; cool completely.


An equal amount of honey or brown rice syrup can be used in place of the maple syrup.


  • Serving Size: 1 slice
  • Calories: 161
  • Sugar: 5.8 g
  • Sodium: 166 mg
  • Fat: 5.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 21.3 g
  • Fiber: 3 g
  • Protein: 5.5 g
  • Cholesterol: 24 mg
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