Are you ready to transform your gluten-free baking game with a recipe that's not just delicious, but absolutely irresistible? Imagine a bread so moist, so perfectly spiced, and so packed with natural sweetness that it'll make your taste buds dance with joy! This Maple Pecan Sweet Potato Bread is a game-changer for anyone craving a wholesome, gluten-free treat that doesn't compromise on flavor or texture. Whether you're dealing with gluten sensitivities or simply looking for a healthier alternative to traditional quick breads, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 1/2 cups gluten-free flour blend
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a medium bowl, mash the sweet potatoes until smooth. You can use a fork or a potato masher. Make sure there are no lumps for a consistent texture in your bread.
- Add the maple syrup, melted coconut oil, eggs, and vanilla extract to the mashed sweet potatoes. Whisk together until all the ingredients are well combined and the mixture is smooth.
- In a separate large bowl, combine the gluten-free flour blend, baking soda, cinnamon, and a pinch of salt. Mix well to ensure the baking soda and spices are evenly distributed throughout the flour.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
- Once cooled, slice and serve your delicious gluten-free maple pecan sweet potato bread. Enjoy it plain or with a spread of butter or cream cheese.
Tips
- Sweet Potato Perfection: Ensure your sweet potatoes are thoroughly mashed with no lumps for the smoothest possible texture.
- Flour Power: Use a high-quality gluten-free flour blend to guarantee the best consistency and prevent a grainy texture.
- Mixing Magic: When combining wet and dry ingredients, fold gently and minimally. Overmixing can lead to a tough, dense bread.
- Pecan Placement: Toast your pecans lightly before adding them to the batter to enhance their nutty flavor and add extra depth.
- Moisture Management: If the batter seems too dry, don't hesitate to add a splash more maple syrup or a tablespoon of milk to achieve the right consistency.
- Cooling Crucial: Allow the bread to cool completely before slicing to prevent crumbling and help the flavors meld together.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
