Chocolate cherry pecan bread -- gluten and egg free

Man, I did NOT get a good photo of this bread, but trust me, it was pretty. And tasty.

INGREDIENTS:

110 grams King Arthur gluten-free multipurpose flour

65 grams garbanzo bean flour

1/2 cup sugar

2 teaspoons baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup chopped fresh cherries

1/2 cup semi-sweet chocolate chips

2 tablespoons whole-milk yogurt

3/4 cup plus a splash of milk

1 tablespoon vegetable oil

1/2 teaspoon almond extract

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

METHOD:

1. Preheat oven to 350ºF and grease one 8-inch loaf pan.
2. In a large bowl mix together flour, sugar, baking powder, salt, pecans, cherries, and chocolate chips. In a smaller bowl whisk together the yogurt, milk, oil and almond extract until blended, about 30 seconds.
3. Add the wet mixture into the dry mixture and stir until just blended. Pour into prepared loaf pans.
4. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let loaves sit in pans for 5 minutes, then remove and transfer to cooling racks to cool completely.