This gluten-free quick bread is a wonderful break from Pumpkin Spice overload. It uses flaxseeds as an egg-replacer, which makes the bread vegan-friendly. Flaxseeds also pack this bread with omega 3s, fiber, antioxidants, and anti-inflammatory power (especially for the digestive tract). Combined with the naturally sweet potatoes, cinnamon, and unrefined sugar, this bread can be enjoyed without concern for wild blood sugar spikes. Plus, sweet potatoes can help heal the digestive tract, and are packed with antioxidants, beta-carotene and carotenoids. Nice try, pumpkin bread.
Prep: 20 min, Cook: 55 min, Yield: 10 slices
2 c mashed sweet potatoes, about 1 lb
½ c maple syrup
⅓ c coconut oil + 1 tsp, melted
¼ c + 2 Tbsp almond milk
2 tsp vanilla extract
1 tsp apple cider vinegar
1 Tbsp ground flaxseed
3 Tbsp warm water
½ c almond flour
½ c brown rice flour
½ c sorghum flour
½ c potato starch
2 Tbsp gluten-free oat flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
Pinch of nutmeg
¼ tsp salt
1 c chopped pecans, divided
Preheat oven to 350 degrees.
In a large bowl, combine wet ingredients: mashed sweet potatoes, maple syrup, ⅓ c melted coconut oil, almond milk, vanilla, and apple cider vinegar. Use a whisk or fork to break up any chunks and incorporate the ingredients well.
Using a small bowl or ramekin, combine ground flaxseed with 3 Tbsp warm water and use a fork to break up any dry areas. Let set for 5 minutes, or until slightly gelatinous.
Grease a bread pan with 1 tsp coconut oil, making sure to really get the corners.
Meanwhile, in a medium bowl, combine dry ingredients: almond flour, brown rice flour, sorghum flour, potato starch, oat flour, baking powder, baking soda, spices, and salt. Use a whisk or a sifter to combine well.
Once the flax mixture is gelled, stir into wet mixture with a spatula until incorporated. Add in dry mixture ⅓ at a time, folding with a spatula between each addition until the dry ingredients are fully mixed in. Fold ⅔ c of pecans into batter.
Pour batter into pan—it will be dense, so spoon it into the pan if needed. Smooth the batter with a spatula so it is flat and reaches all corners and sides of the pan. Sprinkle top with remaining ⅓ c pecans and press into batter slightly. Bake on oven’s middle rack for 50-55 minutes, or until an inserted toothpick comes out clean.
Let bread cool in pan for 5 minutes, then remove from pan onto a rack to cool completely. Slice and enjoy.
Notes: Skip the canned sweet potatoes by quickly peeling, cubing, and steaming 1 lb of fresh sweet potatoes for 8-10 minutes, or until fork tender. For an even deeper flavor, you can roast the sweet potatoes whole in the oven at 350 degrees for 1 hour. This extra step of avoiding canned sweet potatoes will give your bread a nutrient boost that would be absent when using canned veggies. Eat or freeze within 3 days of baking. This bread is lovely toasted and topped with almond cream cheese and honey.
Allergens: Nuts, Seeds, Nightshades
Source: Inspired by The Unconventional Baker’s “Vegan and Gluten-Free Pumpkin Bread”