1/2 cup melted grass fed butter
1 cup organic sugar
1/2 cup organic brown sugar
2 large cage free eggs
1 tsp vanilla extract
1 cup organic buttermilk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp Saigon Cinnamon (yes this specific one!!)
1 1/2 cups organic pecans toasted
1 1/2 cups CUP4CUP Multipurpose Gluten Free Flour
PREHEAT Oven to 350 Degreees
In a large bowl whisk together the melted butter, sugar and brown sugar until well combined. Add the eggs, vanilla extract and buttermilk mixing until it is smooth.
Combine the dry ingredients in a separate bowl then slowly add the dry ingredients to the wet ingredients. DO NOT OVERMIX!
Place in a bread pan that is greased and dusted with the flour or use parchment paper (That is what I did and it is SO EASY.
Bake for 45-40 minutes until a toothpick inserted in center comes out clean.
CInammon whipped Cream:
1 pint heavy whipping cream
1 tsp vanilla extract.
1 tsp Saigon Cinammon
1 TBSP powdered sugar (optional)
FREEZE STAINLESS BOWL AND WHISK BEFORE MAKING. I use a standup mixer but you can use a hand mixer too. A cold stainless bowl makes a difference.
Combine ingredients and beat on high until it is very thick. Refrigerate immediately, preferably in a stainless bowl . DO NOT use plastic.
