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  • 2 cups gluten-free all-purpose flour blend
  • 1 1/2 teaspoons baking powder (see note, right)
  • 1/2 teaspoon baking soda (see note, right)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon sea salt
  • 3 large eggs
  • 3/4 cup pure maple syrup
  • 1 (8-ounce) sweet potato, cooked, peeled, and mashed (to yield 1 cup pulp)
  • 1/2 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coarsely chopped pecans

Sweet Potato and Pecan Tea Bread

Trina Kaufman | Delicious Living
  • Serves: 12 people

A warming treat to go with tea or coffee, this quick gluten-free bread is a nice alternative to pumpkin bread. Maple syrup, a traditional sweetener that native North Americans used for hundreds of years, is made by removing water from the sap of sugar maple trees; it’s a good source of zinc and an excellent source of manganese, an antioxidant mineral.

Note: If your gluten-free baking mix already contains baking powder and baking soda, skip the amounts listed here.

  1. Preheat oven to 350˚. Lightly oil two 8x4-inch loaf pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. In a large bowl, thoroughly combine eggs, maple syrup, 1 cup cooked sweet potato, coconut oil, and vanilla. Gradually fold in flour mixture until well combined. Stir in pecans.
  4. Pour batter into prepared pans, filling no more than two-thirds full. Bake for about 40 minutes, or until a knife inserted in center comes out clean. Transfer pans to a wire rack to cool for 5 minutes; then remove loaves from pans. Cool on rack for at least 20 minutes before cutting into slices.

PER SERVING: 305 cal, 16g fat (5g mono, 2g poly, 9g sat), 46mg chol, 5g protein, 36g carb, 2g fiber, 314mg sodium 

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