Sweet Potato Gluten-Free Bread
Sweet Potato Gluten-Free Bread is a moist and flavorful loaf that combines the natural sweetness of sweet potatoes with the health benefits of gluten-free ingredients. Perfect for those with dietary restrictions or anyone looking to enjoy a nutritious bread, this recipe offers a delightful alternative to traditional wheat-based loaves. With a soft, tender crumb and a hint of spice, it’s an excellent choice for breakfast, snacks, or even as a savory base for toppings.
Equipment
- Loaf pan (1 standard size)
- Mixing bowls (2 large)
- Whisk (1)
- Potato masher or fork (1)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Spatula (1)
- Oven (1)
Ingredients
- 2 medium-sized sweet potatoes
- 2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
Prepare the Sweet Potatoes:
- Peel and cube the sweet potatoes. Steam or boil for 10-15 minutes until tender. Drain and mash the sweet potatoes until smooth. Let cool.
Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with oil.
Mix Dry Ingredients:
- In a bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, and salt.
Whisk Wet Ingredients:
- In a separate bowl, whisk together the eggs, olive oil (or coconut oil), maple syrup (or honey), and vanilla extract.
Incorporate Sweet Potatoes:
- Add the mashed sweet potatoes to the wet ingredients and mix until combined.
Combine Wet and Dry Ingredients:
- Gradually add the wet mixture to the dry ingredients. Stir until smooth, but avoid overmixing.
Bake:
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover with foil during the last 10 minutes to prevent over-browning.
Cool and Slice:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze the bread for up to 3 months.
- Flour Options: You can experiment with different gluten-free flour blends, but ensure it contains xanthan gum or add it separately.
- Sweetness Level: Adjust the amount of maple syrup or honey to suit your preference for sweetness.
- Mix-ins: Feel free to add nuts or seeds for extra crunch.