1. Line a bread pan with parchment paper (I used a 9 inch. Use a 6 inch for a taller loaf) and preheat oven to 350.
2. In a large bowl, whisk together all wet ingredients until well combined.
3. In a separate bowl, combine all dry ingredients.
4. Add dry ingredients into wet, and stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat.
5. Pour batter into parchment-lined pan.
6. Bake at 350 for 45 mins, or until an inserted knife comes out clean. Cool on a wire rack before slicing or freezing. I let mine cool for at least 10 minutes before glazing.

For glaze:

1. Stir together coconut butter and maple syrup. If your coconut butter is too thick, add a teaspoon of coconut oil. Drizzle over bread and top with chopped pecans. The glaze will harden as it cools.