Gluten-Free Pecan Bread

From mixing bowl to table in less than one hour

This recipe is so simple it reminds me of just how easy it is to enjoy the taste of fresh baked goods at home! The delicious crust was a great contrast against the light fluffy centre of the bread and the pecans provide an added crunch. Excellent topped with natural peanut butter and honey, grilled cheese or as a great accompaniment to a lazy Sunday cooked breakfast. Will store in an airtight container for about 3 days or alternatively slice and freeze to keep for up to a month.

Ingredients:

  • 1 2/3 cup of GF flour (I used equal parts amaranth and brown rice flour)
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 1/3 cup 2% fat milk with a squeeze of lemon juice
  • 3 eggs
  • 2 tablespoons olive oil
  • ¾ cup crushed pecans
  • Oats and crushed pecans for crusty topping

Method:

Preheat the oven to approximately 180 – 200 degrees.

Add the dry ingredients (flour, salt, baking powder) and whisk thoroughly together. In a separate bowl combine the milk, lemon juice, eggs and oil and whisk. Pour the wet ingredients in with the dry ingredients and stir. Once combined gently fold in the pecans. Transfer batter to a lightly greased bread tin and then sprinkle oats and some crushed pecans over the top. Bake in the oven for approximately 25 minutes or until skewer comes out clean when inserted in the centre of the loaf.

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