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Categories:
brown rice flour white rice flour meal baking powder xanthan gum baking soda ground cinnamon salt sugar light sour cream vanilla eggs apple pecans cooking spray butter brown sugar
Viewed: 46 - Published at: a year agoIngredients
- 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
- Cooking spray
- 2 tablespoons butter
- 2 tablespoons packed brown sugar
Method
- 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.
