Description
Delicious and moist gluten-free sweet potato bread with a hint of cinnamon and nutmeg, topped with pecans. Perfect for breakfast or as a snack!
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cup Gluten Free 1-to-1 Flour Blend
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 1/3 cup Light Brown Sugar
Wet Ingredients:
- 1 Egg
- 1/2 cup Olive Oil
- 1/4 cup Maple Syrup
- 1/2 teaspoon Vanilla
- 1/3 cup Non-Dairy Milk
- 3/4 cup Mashed Sweet Potato
- 3/4 cup Pecans, roughly chopped & divided
Instructions
- Preheat Oven: Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- Combine Dry Ingredients: In a bowl, mix flour, baking soda, baking powder, spices, salt, and brown sugar.
- Prepare Wet Ingredients: In a separate bowl, whisk egg until frothy. Add oil, maple syrup, vanilla, and milk; whisk until combined.
- Mix Batter: Combine wet and dry ingredients, add sweet potato and pecans, fold gently.
- Bake: Pour batter into loaf pan, top with pecans, bake for 50-55 minutes.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftover bread in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
