Apple-Flax-Pecan Bread

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. 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.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350u0b0 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.
5. 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.

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

Taken from www.myrecipes.com/recipe/apple-flax-pecan-bread (may not work)