Light and moist sweet potato bread, made with coconut flour, and bursting with fall flavors!
Sweet potatoes are seriously one of my favorite things in life.
And the very best sweet potatoes happen during fall, which is yet another reason to love this time of year!
Last week I assigned myself to the challenge of creating a sweet potato recipe that took the yummy root vegetable to a whole new level, and here’s what happened:
Paleo Cinnamon Spice Sweet Potato Bread.
It’s a fall-inspired bread that just might give the more-traditional pumpkin bread a run for its money!
This bread is super-simple to make, and is bursting with yummy cinnamon flavor! Plus, it’s made of quality paleo ingredients like coconut flour for a light texture, and real maple syrup for subtle sweetness.
As I experimented with this tasty bread, I found that the bread was sweeter and much more flavorful when I used the darker/redder sweet potato varieties, such as Jewel or Garnet. Rule here: if your sweet potato is a really flavorful one, your bread will be really flavorful as well.
If the potato you use turns out to be not a super flavorful one (they’re all a little different, so taste as you mash!), you may choose to use just a tad more maple syrup to increase the sweetness of the bread, which I indicate in the recipe instructions below.
I could seriously eat this Paleo Cinnamon Spice Sweet Potato Bread every day…I fell even more in love with sweet potatoes after making this yummy bread, than I was before (which was something I didn’t know was even possible!)
I hope you’ll love this tasty fall favorite as much as I do!
- ½ cup Coconut Flour
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Cloves
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Cooked & Mashed Sweet Potato or Yam (about 1 large or 2 small)*
- 4 Large Eggs
- ⅓ cup (or ½ cup) Maple Syrup**
- 3 Tablespoons Melted Coconut Oil (measure in melted state)
- 1 ½ teaspoon Vanilla Extract
- Preheat oven to 350 degrees F. Spray an 8.5x4.5-inch loaf pan with nonstick cooking spray and line with wax paper. Set aside.
- In a small bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Powder, Baking Soda, and Salt. Set aside.
- In another large mixing bowl, whisk Eggs. Add in Mashed Sweet Potato/Yam, Maple Syrup, Coconut Oil, and Vanilla, and whisk very well to combine. There may be some small lumps from the sweet potato, and this is ok.
- Pour dry ingredients into the bowl of wet ingredients, and stir well to combine.
- Pour batter into the prepared loaf pan, and smooth out the top with a spoon or knife.
- Bake for 38-42 minutes, uncovered, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Allow bread to cool in the pan, on a wire rack for about 20 minutes before removing to a wire rack to cool completely.
- Carefully peel away the wax paper before slicing.
- Makes 1 loaf.
- Store bread in a tightly sealed container, in the refrigerator, for up to 1 week. Bread freezes well, in a ziplock freezer bag, up to 3 months.
**If the sweet potato you use turns out to be not as sweet in flavor as you'd like, simply increase the amount of maple syrup from ⅓ cup to ½ cup to give the bread a slightly sweeter flavor.
For more Paleo breakfast favorites, try: