Delicious Sweet Potato Bread

The beauty of a simple recipe like this is that it can be customized.

Do you remember when canned pumpkin was nowhere to be found during quarantine (back in the early fall)? Well, canned sweet potato was an available alternative so I picked up a few cans of that. I went through most of the cans in the fall but I had one can left, so obviously I wanted to make something with it (6 months later).

This recipe is vegan and gluten-free, but also has the option to have eggs and be filled with gluten! That's the beauty of a simple recipe like this. It can be customized. Once you bake the whole batch, you'll have slices of sweet potato bread ready to go for any snack attack during the week.

I love mine heated up, with a layer of greek yogurt, then some nut butter and banana on top. I eat it with a spoon and enjoy every single bite. Just like the image below!

So, sit down and enjoy your delicious sweet potato bread in all of its glory. You might even eat the whole loaf!

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Sweet Potato Bread

Yield: 1 Bread Loaf

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

The beauty of a simple recipe like this is that it can be customized.

Ingredients

Wet Ingredients

• 1 (15 oz) can of sweet potato, you can also steam a sweet potato and use that
• 1 ripe banana, make sure it's ripe
• ¼ cup coconut oil, melted
• 1 egg or 1 flax egg -- if you're using a flax egg, just mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Set aside to gel for 10 minutes, then add it
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 1/2 cups gluten-free flour, regular flour works too
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon⠀
• 1 teaspoon allspice
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350ºF.
2. Mix the wet ingredients in a bowl; set aside.
3. Mix the dry ingredients in a larger bowl.
4. Combine the wet ingredients into the dry ingredients until the batter comes together. Careful not to over-mix.
5. Transfer the batter into a parchment paper-lined loaf pan.
6. Bake for 50-60 minutes until a toothpick comes out clean. Let cool completely (at least 20 minutes) before slicing.

Did you make this recipe?

Tag @jazzleaf on instagram and hashtag it # jazzleafeats

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