Gluten Free Pecan Bread With Cinnamon Swirl
This pecan bread recipe will make 1 large loaf or 3 mini loaves. The cinnamon swirl throughout the bread makes this a beautiful show stopping dessert.
Tip: Use nonstick cooking spray for the pan/s.
3 tbsp granulated sugar
4 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp Xanthan gum
1/4 tsp table salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1/2 cup chopped pecans
Preheat oven to 350 F. Grease a 4 1/2 x 8 1/2 inch loaf pan or 3 mini pans with nonstick cooking spray.
Make the filling: In a small bowl, whisk together the sugar and the cinnamon until well combined. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of bowl. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Scrape down the sides of the bowl.
Alternately add the flour mixture and the buttermilk to the sugar-butter mixture, starting and ending with the flour mixture and stirring between each addition until well blended. Mix until smooth, about 30 seconds. By hand, gently fold in the pecans.
Spoon a third of the batter evenly into the prepared loaf pan. Sprinkle half of the cinnamon-sugar filling over top. Spoon another third of the batter into the pan, covering the filling. Sprinkle the remaining filling over the batter. Spoon the remaining batter into the pan and spread smooth with lightly greased fingers or the back of a greased spoon. If making mini loaves, first divide the large bowl of the batter into thirds, then fill the mini loaf pans following the directions above.
Bake until golden brown and a wooden pick inserted in the centre comes out clean, about 50 to 60 minutes depending on your oven. Mini loaves for about 20 minutes. Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.
In a small bowl, combine 1 cup icing sugar, 1 tbsp half and half, 2 tsp melted unsalted butter, and 1/2 tsp vanilla extract until smooth. Pour or spread over the cooled bread.