Coconut Pineapple bread GF

Instructions

1. Preheat oven 350°F and line the bottom of a loaf pan with parchment paper. Set aside.
2. In a large bowl, mix together the coconut flour, baking soda, baking powder, salt and coconut flakes and coconut sugar. Set aside 1 tablespoon of the flour mixture in a small bowl.
3. With an electric hand mixer beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice and the vanilla extract in a large bowl. Set aside.
4. Chop the pineapple in smaller pieces. Place the pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and moist. Use a spoon to slightly separate the pineapple chunks.
5. Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let the mixture stand for 10 minutes.
6. While the batter stands, finely chop the pecans by pulsing several times in a food processor.
7. In a separate bowl, mix together the finely chopped pecans nuts, the coconut flour, sugar and oil. Mix until the oil coats the mixture to make a streusel.
8. Once the batter is set, pour it into the prepared loaf pan and sprinkle with the pecan mixture, gently pressing it in to adhere to the loaf.
9. Bake for 40-45 minutes at 350 F or until a toothpick inserted in the center comes out clean.
10. Let the bread cool completely 45-60 minutes until slicing and enjoying