Sweet Potato Bread {made with Almond Flour}
Made with almond flour, this sweet potato bread recipe is also incredibly moist, packed with warm spices. Perfect for breakfast or dessert.
Servings: 12
Calories: 150kcal
Equipment
- Almond Butter
Ingredients
- 1 cup Sweet Potato Puree *
- 3 eggs
- 1 cup almond butter
- 1/4 cup coconut sugar **
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 cup raw pumpkin seeds and pecans
Instructions
- Preheat the oven to 350 F degrees.
- In a medium mixing bowl, whisk together eggs, almond butter, and sweet potato puree.
- In a separate bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, and baking soda.
- Add dry ingredients to wet ingredients and mix until completely combined.
- Gently mix in pumpkin seeds and pecans (optional)
- Pour batter into prepared pan and top more pumpkin seeds, pecans and coconut sugar (optional).
- Bake for 40-45 minutes, until a toothpick inserted in the center, comes out clean.
- Let cool in the pan for 5 - 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
- Slice it and Enjoy!
Notes
- Yes, You can make your own pumpkin spice: 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg!
- Instructions on how to make sweet potato puree in the post.
- Add up to 1/2 cup of coconut sugar you want to make it a dessert sweet potato bread.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 61mg | Fiber: 3g | Sugar: 6g