Hands-on Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Serves 15 (serving size: 1 slice)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Gluten-Free Baking

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