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.

Sweet Potato and Pecan Tea Bread

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Servings

12 people

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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

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 Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Sweet Potato and Pecan Tea Bread

Amount Per Serving

Calories 305 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 46mg 15%

Sodium 314mg 13%

Total Carbohydrates 36g 12%

Dietary Fiber 2g 8%

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

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