Sweet Potato and Pecan Tea Bread

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.

Ingredients

• 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

Servings 12 people

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Notes

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