Maple Pecan Bread

This recipe has been adapted from Minimalist Baker

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Ingredients

Crumble Topping:

• 3 tbsp cup coconut sugar

• 1/4 cup gluten-free all purpose flour

• 3 tbsp chopped pecans

• 2 tsp coconut oil (scoopable, not melted // if oil-free just sub more maple syrup or a little nut butter)

• 1 tsp maple syrup

Dry Ingredients:

• 3 cups almond flour (not meal)

• 1 cup potato starch

• 1/4 cup cornstarch

• 1/4 cup coconut sugar

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1/4 tsp salt

Wet Ingredients:

• 3/4 cup unsweetened dairy-free milk

• 1 ½ tsp apple cider vinegar (or lemon juice)

• 1/3 cup unsweetened applesauce

• 1/3 cup maple syrup (or agave nectar)

• 1 tsp pure vanilla extract

Cinnamon Swirl:

• 1 tsp ground cinnamon

• 2 tbsp coconut sugar

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Instructions

1. Preheat the oven to 350 degrees F and grease or lined with parchment paper a 9 x 5 loaf pan.

2. DRY INGREDIENTS: In a large mixing bowl, add almond flour, potato starch, corn starch, coconut sugar, baking powder, baking soda, and salt and whisk to combine.

3. LIQUID INGREDIENTS: In a liquid measuring cup, measure out dairy-free milk and add vinegar, applesauce, maple syrup, and vanilla. Whisk/stir to combine.

4. Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.

5. CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup.

6. Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.

7. Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.

8. Bake on center rack for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.

9. Let cool completely in the pan before serving.

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