This flavorful bread is teeming with antioxidants, vitamins, and omega-3 fatty acids from the hearty combination of fruit, nuts, and flaxseed.

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
2 hrs 20 mins
Yield:
Serves 15 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

187 calories; fat 5.8g; saturated fat 2.2g; mono fat 2g; poly fat 1.2g; protein 2.7g; carbohydrates 32g; fiber 1.7g; cholesterol 33mg; iron 0.4mg; sodium 213mg; calcium 72mg.
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