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I always find myself with an excess of sweet potatoes in my pantry or already cooked in my refrigerator, and I just can’t stand wasting food! That’s what drove me to create this pumpkin sweet potato bread recipe, and now I’ve just been making it all the time because it’s so addicting… sweetened with maple syrup and coconut sugar, this sweet potato bread is paleo approved yet so yummy. If you’re looking to make your entire house smell amazing, definitely try this out!
Pumpkin Sweet Potato Bread Ingredients
Sweet Potatoes: The sweet potato pumpkin bread, of course, calls for sweet potatoes. The recipe needs two cups of fully cooked sweet potatoes, peeled and cooled from the oven. You could also use a canned pureed sweet potato.
Eggs: Use three whole eggs, slightly beaten, for this recipe to help it bind together with the dry ingredients and rise. I haven’t tested any substitutes so there isn’t currently a vegan option for this recipe.
Maple Syrup: Maple syrup is the sweetener for this recipe, along with the coconut sugar. While maple syrup will work best for the texture, you could also use honey, but in that case reduce the amount to 3 tbsp.
Coconut oil: Coconut oil will keep the bread very moist, and you won’t taste any of the coconut in it. You can substitute with olive oil, ghee, or melted butter but the taste will vary slightly depending on which one you use.
Almond Flour: The main component of the bread is almond flour. I don’t recommend using any kind of substitute flour for this recipe as I have not tried any other kinds. Almond flour is very thin and works much differently than any all-purpose flour.
Coconut Sugar: Coconut sugar adds sweetness to the bread along with the maple syrup and contributes mainly to that classic pumpkin bread taste. Similarly to the coconut oil, you won’t have a loaf that tastes like coconut, so don’t worry if you’re not a coconut fan!
Pumpkin Pie Spice: In order to get that pumpkin-y taste we all want during this time of year (and make it a true pumpkin-tasting bread), this recipe calls for pumpkin pie spice. You don’t necessarily need to purchase pumpkin pie spice if you don’t have it, you can also make it but mixing it up yourself.
How To Make Pumpkin Sweet Potato Bread
Step One: Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease it with coconut oil.
Step Two: In a large bowl, whisk the eggs until beaten, then add in the maple syrup, coconut oil and vanilla extract. Fold in the cooked sweet potato and mix until well combined.
Step Three: In a separate bowl, whisk together the almond flour, coconut sugar, salt, baking soda and pumpkin pie spice.
Step Four: Fold the whisked dry ingredients into the wet ingredients until the mix is uniform. The batter will be very thick.
Step Five: Evenly disperse the mix into the loaf pan and smooth out the top. Bake on the bottom rack of the oven for 45 minutes to 1 hour, until a toothpick comes out clean.
Step Six: Remove the loaf from the oven and let it cool completely before slicing it into 8-10 pieces. Enjoy immediately or store in an airtight container for up to five days.
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PUMPKIN SWEET POTATO BREAD (GF, DF, PALEO)
8-10
servings15
minutes45
minutesGluten-Free, Grain-Free, Vegetarian, Paleo
I always find myself with an excess of sweet potatoes in my pantry or already cooked in my refrigerator, and I just can’t stand wasting food! That’s what drove me to create this pumpkin sweet potato bread recipe, and now I’ve just been making it all the time because it’s so addicting… sweetened with maple syrup and coconut sugar, this sweet potato bread is paleo approved yet so yummy. If you’re looking to make your entire house smell amazing, definitely try this out!
Ingredients
2 cups cooked, peeled sweet potatoes
3 eggs, beaten
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 cups almond flour
1/4 cup coconut sugar
1 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
Directions
- Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, whisk the eggs until beaten, then add in the maple syrup, coconut oil and vanilla extract. Fold in the cooked sweet potato and mix until well combined.
- In a separate bowl, whisk together the almond flour, coconut sugar, salt, baking soda and pumpkin pie spice.
- Fold the whisked dry ingredients into the wet ingredients until the mix is uniform. The batter will be very thick.
- Evenly disperse the mix into the loaf pan and smooth out the top. Bake on the bottom rack of the oven for 45 minutes to 1 hour, until a toothpick comes out clean.
- Remove the loaf from the oven and let it cool completely before slicing it into 8-10 pieces. Enjoy immediately or store in an airtight container for up to five days.
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