Description
Experience the ultimate fall comfort with this grain-free, dairy-free, and nutrient-dense Paleo bread. Combining roasted sweet potatoes with warm autumn spices like cinnamon and ginger, this moist loaf is the perfect healthy breakfast or snack. It is allergen-friendly, easy to prepare, and completely free of refined sugars, making it a wholesome treat for the entire family. Fill your home with the cozy, inviting aroma of seasonal spices with this crowd-pleasing, guilt-free recipe.
Ingredients
1 cup mashed roasted sweet potato
1/2 cup pumpkin puree
3 large pasture-raised eggs
1/3 cup melted coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla until smooth.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, pumpkin pie spice, and sea salt.
Gradually fold the dry ingredients into the wet mixture until a thick, uniform batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Keep the bread in an airtight container in the refrigerator for up to 5 days. Ensure your sweet potato is well-mashed to prevent large chunks and maintain a uniform texture. This bread toasts beautifully.
- Prep Time: 15
- Cook Time: 55
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg