1 bag (340g) Beck’s Farm Style Baking Mix (reserving 3 tablespoons for streusel topping)

¼ cup + 2 tsp (54g) sugar

1 egg (~50 g)

½ cup (106g) canola oil

¼ cup (55g) sour cream

2 tablespoons (42g) water

Streusel

1.5 T cold butter cut into pieces

3 tablespoon baking mix

1 T brown sugar, packed

1 T sugar, granulated

¼ tsp cinnamon

¼ cup chopped pecans

Directions

Pre heat oven 350°F.

Prepare streusel by whirling all ingredients except nuts in a food processor or in a mixer with paddle attachment until it comes together. If you don’t have a FP or mixer, just rub together ingredients with fingers until it is a thick paste (it will take a couple minutes, but is totally doable) Stir in chopped nuts and set aside until ready to use.

Whisk together egg & oil. Stir in sour cream and water. Pour dry ingredients into wet and stir until combined. Fold in fruit (if using). Pour batter into a greased loaf pan. Top with streusel and bake until done. (about 45 mins for mini loaf pan)

Additions:

• Raspberry pecan
• Pineapple (make it an upside-down cake by lining 8×8 pan with parchment, placing pineapple slices on bottom of pan, then streusel, then batter & bake. Give it a 5 min rest from the oven & flip it over and onto your serving dish when done baking)

Did you change it up? We want to see! Post a picture & recipe of what you made on Instagram using hashtags #iheartgluten, #becksbakingmix