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I am ALL about a quick bread…banana, zucchini and pumpkin to name a few. But sweet potato?! Sign me up!
If you have some leftover sweet potatoes on hand, this is a perfect way to put them to good use. If not, you can bake, steam or boil your sweet potatoes for this bread.
This bread is also gluten free, dairy free and refined sugar free. Perfect with a cup of coffee or in the afternoon for a sweet treat! I like mine slathered with crunchy almond butter, but that’s just me. 🙂
I hope you love this bread as much as I do! Tag me on Instagram @laurenslovelykitchen if you give it a try!
Sweet Potato Bread
Category
Breads/Cakes
Recipes
Persons
1
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1 cup cooked mashed sweet potato
- 3 eggs, at room temperature
- 1/3 cup coconut sugar
- 3 TB pure maple syrup
- 2 TB avocado oil or melted coconut oil
- 2 cups almond flour
- 2 TB coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup chopped pecans or chocolate chips
Instructions
- Preheat oven to 350.
- In a large bowl, combine sweet potato, eggs, coconut sugar, maple syrup and oil.
- In another bowl, whisk together almond flour, coconut flour, baking soda and salt.
- Add dry to wet and stir to combine.
- Line a 9×5 inch loaf pan with parchment paper and grease with coconut oil spray. Pour in batter.
- Sprinkle with pecans or chocolate chips.
- Bake for 45 minutes.
- Let cool on wire rack. Remove cake from pan and cut into slices.