This flavorful bread is teeming with antioxidants, vitamins, and omega-3 fatty acids from the hearty combination of fruit, nuts, and flaxseed.
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
2 tablespoons butter
2 tablespoons packed brown sugar
How to Make It
Preheat oven to 350°.
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.
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