It’s hard to believe it, but it is officially fall! Which means the reappearance of all the apple, pumpkin and cinnamon flavored foods and drinks you can fit into your mouth at once (give me all of the apple cider donuts please!). I was in the mood for some sort of a cake or breakfast loaf to christen the new season, but I did not have any pumpkin puree hanging out in the pantry. SO, I improvised, and what resulted was this insanely delicious sweet potato bread that incorporates loads of healthy alternatives and makes a killer breakfast with a hot cup of tea.
I love baking all year round, but something about the fall makes me crave all the baked goodies. Most of the time I just bake them and give them away, but now that I have found so many great and clean ingredients to use I’ve been hoarding them for myself. This recipe I used almond flour for my base and coconut sugar as the sweetener, which I love because it has an amazing caramel undertone to it and really adds the perfect amount of sweetness without overdoing it.
I mixed in some pumpkin seeds for a little extra crunch and was really pleased with how this recipe turned out, not to mention how easy it was to make! The bread definitely resembles the flavor of pumpkin but has a more subtle flavoring to it than traditional pumpkin breads or pies. Hard to explain, so I’ll just let the bread do the talking when you make it. Oh, and be sure to serve warm with butter!
Spiced Sweet Potato Bread
- One large mashed sweet potato (1-1/2 cups or so)
- 3 Tbsp water
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1/4 cup almond milk (or non dairy milk)
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- 1-3/4 cups almond flour
- 1-1/4 cup coconut sugar
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- pinch of salt, to taste
- optional pumpkin seeds for topping
- Preheat your oven to 350F and prepare a 9″ x 5″ loaf pan or a muffin pan with non stick spray/coconut oil. Set aside.
- Peel and chop the sweet potatoes into cubes and place in a shallow bowl, being sure that it is microwave safe! Add the 3 tablespoons water to the bowl and cover with plastic wrap. Cook the sweet potatoes for 15 minutes, or until they appear tender. Mash sweet potatoes with a fork or place them into your food processor and let them cool.
- One the sweet potatoes have cooled, add the eggs, oil, and vanilla.
- To create a buttermilk substitute, combine 1/4 cup of almond milk (or whichever dairy free milk you prefer) and 1/2 tsp lemon juice, stirring and let sit for about 5 minutes before adding it to the food processor. Wisk or blend all ingredients until evenly combined and set aside.
- In a separate bowl, combine almond flour, coconut sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and optional salt, whisking with a fork to combine. Be sure that any clumps are gone before pouring the wet sweet potato mixture over the dry ingredients. Combine until all of the clumps are gone and mix in optional pumpkin seeds for added crunch and flavor.
- Pour batter into prepared pan(s), smoothing the top lightly with a spatula and add extra pumpkin seeds to the top for decoration. Bake for 40 minutes for a 9×5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean.
- Allow bread to cool before serving alone or warm with butter. Bread will keep at room temperature for up to 1 week.
I am so happy with how this recipe came out and I plan to make it all fall long! It’s an awesome option for breakfast if you’re short on time during the week; just bake this bad boy on Sunday and slice off a piece for breakfast on the go. It’s incredibly filling and satisfies any sweet tooth in a healthier way, which as you know I am all for!