Apple-Flax-Pecan Bread

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Apple-Flax-Pecan Bread
Photo: Oxmoor House
This flavorful bread is teeming with antioxidants, vitamins, and omega-3 fatty acids from the hearty combination of fruit, nuts, and flaxseed.
Serves 15 (serving size: 1 slice)


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3.45 ounces brown rice flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
0.9 ounce flaxseed meal (about 1/4 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup light sour cream
1 tablespoon vanilla extract
2 large eggs
1 1/2 cups finely chopped peeled Granny Smith apple (about 1 pound)
1/4 cup chopped pecans
Cooking spray
2 tablespoons butter
2 tablespoons packed brown sugar


Hands-on: 20 Minutes
Total: 2 Hours, 20 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, baking powder, and next 4 ingredients (through salt) in a bowl.

3. Place granulated sugar and sour cream in a large bowl; beat with a mixer at medium speed until blended. Beat in vanilla and eggs. Gradually add flour mixture, beating at low speed until smooth. Stir in apple and pecans.

4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan.

5. Combine butter and brown sugar in a small saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon mixture over warm bread. Cool completely on wire rack.

Created date

September 2014

Nutritional Information

Calories 187
Fat 5.8 g
Satfat 2.2 g
Monofat 2 g
Polyfat 1.2 g
Protein 2.7 g
Carbohydrate 32 g
Fiber 1.7 g
Cholesterol 33 mg
Iron 0.4 mg
Sodium 213 mg
Calcium 72 mg