Sweet Potato Bread

Directions

Sweet Potato Bread is made with healthy ingredients like almond flour and sweet potato! It’s a fluffy and moist, perfectly spiced bread!

Banana bread will always have a special place in our hearts… in, maybe everyone’s heart. It’s comforting and cozy and reminds you of home. Plus, it has those gooey chocolate chips that run throughout and, well, who doesn’t love chocolate?

But, you want to know the most underrated, unsung bread out there? A fluffy bread that is sweet and spiced and perfect to snack on every time of day? It’s sweet potato bread.

Sometimes you just want to switch things up and try for something different.

Healthy Benefits of Sweet Potatoes:

• they are a great source of fibre, vitamins and minerals
• the fibre and antioxidants promote a healthy gut
• super rich in beta-carotene which can be good for eyesight
• the beta carotene is converted to vitamin A in your body which is great for a healthy immune system

So let’s go through the recipe real quick!#

Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl. Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until combined.

Line a loaf pan 8 inch loaf pan with parchment paper. Transfer the batter to the loaf pan and smooth with a spatula. Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.

Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.

Slice into it and enjoy! We love it with a melty pad of butter on top, but cream cheese would also be fun! 

Instructions

• Preheat over to 350F.
• Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl.
• Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
• Whisk until combined.
• Line a loaf pan 8 inch loaf pan with parchment paper.
• Transfer the batter to the loaf pan and smooth with a spatula.
• Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
• Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.