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I had some sweet potatoes from our garden this summer so decided to make this sweet potato bread! It's so delicious no one would even guess it was gluten/wheat free and healthy too! Everyone loves it including our dog Titan! My husband is keeping it all for himself! So guess it's time to make another batch! 🙂
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Ingredients
- 2 Cups Bob Red Mills 1 to 1 Gluten Free Baking Flour or whatever gluten free flour you have on hand
- 3 / 4 cup powdered stevia in the Raw
- 1 Tablespoon gluten free baking powder
- 3 / 4 teaspoon kosher salt
- 1 / 2 teaspoon cinnamon
- 1 / 4 teaspoon nutmeg
- 1 Cup Almond Milk . I used Almond milk which is what I had on hand or unsweetened coconut milk
- 2 Large pasture farm eggs at room temp
- 1 teaspoon gluten free vanilla extract
- 1 Cup mashed sweet potato
- 1 / 2 cup melted butter cooled
- Pam Coconut or Olive oil Cooking Spray
Ingredients
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Instructions
- Preheat oven to 350 with the rack on bottom third of the oven. Spray and flour a 9 x 5” loaf pan coating the bottom and sides of the pan. Tap out any excess flour.
- In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg. Whisktogether to combine.
- In a separate medimum bowl combine milk, eggs, vanilla and sweet potato. Beat with a whisk until combined. Pour the wet ingredients into dry and add the melted butter and combine until all mixed well together. I add in about 1 / 2 a cup of finely chopped pecans. Batter will be thick.
- Pour the batter into prepared pan and spread evenly. Bake, rotating halfway through, until top is golden brown about 50 minutes.
- I softened some grass fed butter (great for the brain) and added 1 Tablespoon of maple syrup to it. So good on the warm sweet potato bread out of the oven!! Comfort food baby!
Recipe Notes
Enjoy!
XO... Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
