DIABETIC GLUTEN-FREE CINNAMON PECAN BREAD

Filling:

3 tbsp Splenda or Stevia (Granulated)

4 1/2 tsp ground cinnamon

Bread:

2 cups Gluten0Free Flour -recipe on this blog

1 tsp baking powder

1 tsp baking soda

1/4 tsp xanthan gum

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup Splenda or Stevia (Granulated)

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1/2 cup chopped pecans

Heat oven to 350-degrees. Grease a 4 1/2 x 8 1/2-inch loaf pan with unsalted butter or nonstick cooking spray. Set aside.

Make filling: In a small bowl, whisk together the Splenda or Stevia with the cinnamon until well combined. Set aside.

Make bread batter: 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, with electric mixer on medium speed, cream butter and Splenda or Stevia until light and fluffy. This will take around 2 minutes. Scrape down the sides of bowl. Add eggs, one at a time, beating after each. Stir in the vanilla and scrape down the side of the bowl.

Alternately add the flour mixture with the buttermilk to the batter. Start and end with the flour mixture. Stir between each addition until blended. Mix until smooth, about 30 seconds. Gently fold in the pecans.

Spoon 1/2 of the batter evenly into the prepared loaf pan. Sprinkle half the cinnamon-sugar filling over the top. Spoon another third of the batter into the pan, covering the filling. Sprinkle the remaining filling over the batter and spoon the remaining batter into the pan, spreading smoothly over the filling. Use the back of a greased spoon or greased fingers to do this.

Bake at 350-degrees 50 to 60 minutes until golden brown and a wooden pick inserted in the center comes out clean. If making mini loaves, bake 20. Remove pan/s from oven and immediately remove the bread from the pan/s. Turn loaf/loaves on their side/s and cool on a wire rack.

If you prefer iced bread, make the following icing and spread or pour over the loaf/loaves.

In a small bowl, combine 1 cup Swerve powder sugar product, 1 tablespoon half-and-half cream, 2 teaspoons melted unsalted butter and 1/2 teaspoon vanilla extract blending until smooth.