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! 🙂
Ingredients
2Cups Bob Red Mills 1 to 1 Gluten Free Baking Flouror whatever gluten free flour you have on hand
3 / 4cuppowdered stevia in the Raw
1Tablespoon gluten free baking powder
3 / 4teaspoonkosher salt
1 / 2teaspooncinnamon
1 / 4teaspoonnutmeg
1Cup Almond Milk . I used Almond milk which is what I had on handor unsweetened coconut milk
2Large pasture farm eggs at room temp
1teaspoongluten free vanilla extract
1Cup mashed sweet potato
1 / 2cupmelted butter cooled
Pam Coconut or Olive oil Cooking Spray
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!