If you like cinnamon rolls, this is the bread for you. I’m actually eating a piece of this bread while writing this post right now and I’m having trouble keeping my hands on the keyboard because I keep going back for another bite. I’m actually asking myself, “Am I Full Yet?!” and debating getting another piece! It’s that kind of good! This bread was made to resemble a cinnamon bun and it does not disappoint. Enjoy it warmed up and drizzled with my delicious coconut maple glaze and I will have you thinking you are eating an actual cinnamon bun – but better!
My first attempt on this flavor was an epic FAIL. It was so dry. SO dry. Ugh. I should have immediately thrown it away but for some reason I left it on the counter. I had gone upstairs to get a few things done and when I came back the bread was gone. I asked my boyfriend what happened to it and he said he brought some of it to his mom…I was MORTIFIED. That bread should not have been given to anyone for a gift! I wouldn’t have given it to my worst enemy. He tried to calm me down but I was full on embarrassed but it was too late to do anything about it so I tried my best to forget it happened. A few weeks later we were at his sister’s house for a MDW cookout and his mom was there of course. I mentioned to her that I could not believe he brought that bread to her, secretly hoping she didn’t try it. She started cracking up and said, “I’m so glad you said something because I had to spit it out!” I was dying! It was probably one of the worst things I’ve ever made! At least we got a good laugh out of it but I knew had to redeem myself!
I woke up the next day the first thing I did was head right to the kitchen to make a 2.0 version of this bread. Round 2 baby! And damn, was she worth the wait. I try a bite of everything I make before I let anyone else to avoid ever giving someone something that I don’t love myself. If you’re a baker or a cook you know what I’m talking about. But one bite out of this loaf and I knew it was one to be shared! I had a feeling making it. It just felt right. You might think that’s strange but I swear if you spend a lot of time in the kitchen you know that feeling!
The first words out of my mouth after trying this loaf were “effing grand slam!” It was the opposite of dry. It was filled with so much flavor and a subtle little crunch from the pecan layer in the middle. Yum! Will was on the side of the house working on his car and I immediately brought him a piece. His eyes lit up and he loved it. PHEWF. Mission accomplished. Everyone loves a good come back story!
I love making breads because they are relatively easy to make and can be enjoyed for breakfast, an afternoon snack, or a late night dessert. I added a middle layer to this bread to crunch it up a bite. I normally don’t enjoy nuts in my bread, but my current obsession with candied pecans has me adding them to everything whenever I can. If you don’t like pecans you can just as easily leave them out, or sub it for a nut you prefer. This bread is gluten-free, dairy-free, my favorite – guilt-free, and definitely not dry! Hehe. ENJOY!
What You’ll Need for Candied Pecans:
½ cup pecans, chopped
1 tbsp. pure maple syrup
1 tbsp. coconut oil
½ tbsp. coconut sugar
What You’ll Need for Bread:
Dry Ingredients
1 & 2/3 cup oat flour
1/3 coconut flour
2 tsp. baking powder
1 tsp. cinnamon
Wet Ingredients
2/3 cup unsweetened apple sauce
2 eggs
2 tsp. vanilla
2/3 cup pure maple syrup
¼ cup coconut oil
¼ cup almond milk
What You’ll Need for Cinnamon Sugar Swirl:
1 tbsp. coconut sugar
¼ tsp. cinnamon
What You’ll Need for Coconut Maple Glaze:
1 can of full fat coconut milk
2 tbsp. pure maple syrup
3 tbsp. coconut flour
1 tsp. vanilla extract
Directions for Bread:
Preheat oven to 325 degrees. Grease bread pan with grass-fed butter and oat flour, or line with parchment paper.
In a small bowl, mix together ingredients for candied pecans. Line a small baking sheet with parchment paper and place the candied pecans on the sheet. Bake for 20 minutes, keeping an eye on them so they don’t burn. Once golden, set aside.
Meanwhile, in a small bowl, combine dry ingredients for bread. Mix well.
In a large bowl, combine all wet ingredients for bread. Whisk together until fully combined. Then gradually pour dry ingredients into the wet ingredients and mix well until batter forms.
Next, make the cinnamon sugar swirl by mixing ingredients listed above in a small bowl. You are going to want to have this made prior to pouring the batter into the bread pan.
Pour half of the bread batter into the pan. Next, sprinkle half the cinnamon sugar swirl on top of the batter. We are now creating the cinnamon sugar crunch layer. Repeat the same step using half the candied pecans. Pour the remaining batter on top and repeat the same steps with the remaining cinnamon sugar and candied pecans.
Bake for 40 minutes.
Directions for Icing:
Remove the thick coconut cream from the can and place in a small saucepan over low heat. NOTE: Do not pour the entire can of coconut milk in the pan. You want to avoid using the remaining water in the can in order to create a creamy icing.
Add maple syrup, coconut flour and vanilla and whisk continuously until it begins to thicken for about 5 minutes. Let simmer for 3 minutes and then drizzle over a slice of warm cinnamon sugar pecan bread and enjoy!
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