Prep Time:
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Method:Description
This gluten free, dairy free sweet potato bread is just a little sweet and packed with fall flavors. Serve with butter for a Thanksgiving side or appetizer.
Ingredients
- 1 1/2 C cooked, skinless sweet potato
- 1/4 C dairy free butter, softened
- 1/2 C sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 C gluten free flour ("cup for cup"/1:1 type and containing xanthan gum)
- 1 1/2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350ºF. Grease a loaf pan and set aside. (Dust it with gluten free flour if desired.)
- Use a food processor to puree the sweet potato until smooth.
- In a stand mixer with a paddle attachment, cream together the dairy free butter and sugar.
- Once the butter and sugar are creamed together, add the eggs, vanilla extract, and sweet potato puree.
- In a separate bowl, sift together the gluten free flour, pumpkin pie spice, baking powder, and salt. Gently stir then add this to the wet ingredients, mixing until just combined.
- After mixing, the batter should be pretty thick. Pour this into the prepared loaf pan and use a rubber spatula to evenly spread the batter and smooth out the top. Tap the pan on the counter a few times before putting it in the oven.
- Bake for 40-55 minutes. The toothpick test may not accurately check for doneness on a moist bread like this. The toothpick may not come out completely clean but it should not have wet batter stuck to it, just bread crumbs. The outside of the bread will be lightly browned.
- Allow the bread to cool in the loaf pan until it is no longer hot to the touch, then remove it from the pan and allow it to continue cooling on a cooling rack. Cut into thick slices. I recommend serving it while it's still warm with plenty of dairy free butter.
Notes
- Potential allergens in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
- For dairy free butter, I usually recommend Earth Balance soy free baking sticks. Note that they also carry a similar product containing soy. You can also use coconut oil as a substitute.
- For gluten free flour, I always use and recommend Bob’s Red Mill. Regardless of what gluten free flour you use, be sure it contains xanthan gum and that the package indicated it's "cup for cup" or 1:1. Note that the Bob's Red Mill brand is made in a facility with tree nuts and soy according to the package I had.
- This bread will rise while baking but expect it to deflate some as it cools since it is a higher moisture bread.