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To Your Health Sprouted Flour Co.


Sweet Potato Pecan Bread
Votes: 34
Rating: 3.15
You:
Rate this recipe!
Print Recipe
Sweet Potato Pecan Bread
Votes: 34
Rating: 3.15
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
  • 2 eggs, lightly beaten
  • 2 teaspoons aluminum-free baking powder
  • 6 tablespoons coconut oil
  • 1/4 teaspoon sea salt
  • 2 tablespoons whole fat milk
  • 1 teaspoon ground nutmeg
  • 1 cup cooked sweet potatoes, mashed
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, chopped
  • 1 cup maple sugar (or sweetener of choice)
  • 1/2 cup golden organic raisins or chopped dates
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a standard ceramic or glass loaf pan.
  3. Stir together flour, baking powder, salt and spices in a mixing bowl.
  4. With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
  5. Stir in sweet potatoes, pecans and raisins.
  6. Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
  7. Cool in pan for 15 minutes. Remove from pan.
  8. Let cool another 15 minutes before slicing.
Recipe Notes

With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.

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