Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (100g) coconut sugar
  • 0.25 cup (60ml) pure maple syrup
  • 0.33 cup (80ml) avocado oil
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (115g) chopped pecans, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish and line it with parchment paper to ensure the bread slides out without tearing.
  2. Whisk together the eggs, coconut sugar, maple syrup, and oil in a medium bowl. Beat until the mixture is smooth and slightly pale, ensuring the sugars are fully integrated into the fat. Stir in the vanilla extract.
  3. Sift the flour, baking powder, and salt directly into the wet mixture. Note: Sifting prevents pockets of baking powder from creating uneven holes.
  4. Using a spatula, gently fold the ingredients together until just combined. Stop as soon as no streaks of flour remain to prevent the bread from becoming dense.
  5. Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.
  6. Pour the mixture into the prepared pan and smooth the top with a spatula.
  7. Bake for 30–35 minutes. until the edges pull away slightly from the pan and the top reaches a deep golden brown.
  8. Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack.