Cinnamon Pecan Swirl Loaf (paleo)

Name: Cinnamon Pecan Swirl Loaf (paleo)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: ¾ cup almond flour; ¼ cup coconut flour; ¼ tsp baking soda; ¼ tsp sea salt; 3 eggs; ⅓ cup coconut milk/cream; ¼ cup honey, pourable (warm gently if necessary); ½ cup pecans, lightly toasted, chopped; 2 tbsp cinnamon; 2 tbsp honey, pourable (warm gently if necessary); 2 tbsp coconut oil, pourable (warm gently if necessary)

January 26, 2024 Janneke Phung

If you like cinnamon buns you’ll love this loaf! This starch-free, dairy-free, gluten-free loaf is a favorite even for those who are not on a restricted diet! I like to double the recipe so that I can stick one loaf in the freezer. You can choose to leave out the pecans but I love the texture and flavor when I add them to this loaf.

Ingredients

almond flour		¾ cup
coconut flour		¼ cup
baking soda		¼ tsp
sea salt		¼ tsp
eggs		3
coconut milk/cream		⅓ cup
honey, pourable (warm gently if necessary)		¼ cup
pecans, lightly toasted, chopped		½ cup

Topping

cinnamon		2 tbsp
honey, pourable (warm gently if necessary)		2 tbsp
coconut oil, pourable (warm gently if necessary)		2 tbsp

Directions:

Prepare a 9″ x 5″ loaf pan by lining it with parchment paper.
Preheat oven to 350°F.
Mix almond flour, coconut flour, baking soda, and salt.
In another large bowl, mix eggs until smooth. Add coconut milk and honey. Mix well.
Add dry ingredients to wet ingredients. Add lightly toasted pecans. Mix well.
Allow the batter to sit for 2-3 minutes to allow the coconut flour to absorb the moisture.
While the batter sits, make the topping by mixing all the topping ingredients in a small bowl until well-blended.
Transfer half the batter to the prepared loaf pan. Dip your hands in water before using your fingers to properly distribute the batter over the bottom of the pan.
Pour half of the topping mixture on this first layer of batter. Use a toothpick or knife to gently swirl the mixture into the batter.
Transfer the remaining cake batter to the loaf pan. Smooth out the top with wet fingers.
Pour the remaining topping mixture on top of the loaf and, again, make gentle swirls to blend the topping into the batter.
Bake in preheated oven for 40-45 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool on a rack. Store covered at room temperature or in the fridge (depending on your preference) for a few days. Alternatively, seal the loaf well and freeze.