Yesterday, I was thinking zucchini bread, banana bread and pecan sweet potato biscuits. So this started out as Pecan Sweet Potato Biscuits and I took a left turn and ended up with bread!
This was an add a little of this and that to a modified zucchini bread. Usually all I need is a gluten-free flour mix suitable for quick breads to get started. Then the most undecided item is which fat to use. For baking, I have coconut oil, palm shortening, butter and buttery spread.
I love coconut oil because it sometimes gives that little extra flavor to mild flavored foods.
I decided to use the same method used in the Apple Pie Pecan Muffins , sauté the sweet potatoes with the nuts about 3 to 5 minutes just to soften them a bit. They will still be a bit crisp.
This is a half-sized recipe, suitable for a small family.
Brown Sugar Pecan Sweet potato Bread
1 1/2 cups gluten free all-purpose flour (plus 1/2 tsp Xanthan gum, if not included in mix)
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
2 large eggs
3/4 cups packed light brown sugar
2 tbsp Turbinado sugar
1/2 cup butter - softened, divided
1 tsp pure vanilla extract
1 1/4 cups finely shredded sweet potatoes
1/4 cup Finely Chopped Pecans
1. Preheat the oven to 350°F. Coat 3 small 5-inch loaf pans with cooking spray (or 1 8-inch pan).
2. Place 2 tbsp butter in a non stick skillet and heat until butter is melted. Add sweet potatoes and 2 tbsp Turbinado sugar. Sauté for about 5 minutes, just until potatoes slightly soften. Add in nuts. remove from heat and allow to cool.
3. Combine flour mix, cinnamon, baking powder, baking soda, nutmeg and salt, set aside.
4. In a mixing bowl, beat sugar and butter until creamy, then beat in the eggs until smooth and fluffy. Beat in the vanilla. Fold in the shredded cooked sweet potatoes mix. Using a wooden spoon mix in the dry ingredients, mixing well.
5. Spread the batter into the prepared pans, filling about half full. Smooth out the batter, if necessary with a damp spatula(shake the water off). Bake in the middle of the oven for 40 minutes to 50 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a rack to cool. Watch carefully after 40 minutes as the bread could become overcooked!
6. Serve warm or at room temperature. Store any leftovers in an airtight bread bag. Do not refrigerate as it will cause it to dry out.
Actually, It is better the second day, because moisture from the potatoes softened it a bit.
Yield: 3 5-inch Loaves or 1 8-inch loaf
Nutrition (per serving): 238 calories, 11.4g total fat, 3.9g monounsaturated fat, 1.2g polyunsaturated fat, <1g linoleic acid, 5.4g saturated fat, 56mg cholesterol, 32.2g carbohydrates, 1.7g fiber, 30.5g net carbohydrates, 16.6g sugar, <1mg stigmasterol, 1.8g starch, <1g fructose, <1g galactose, <1g glucose, 13.5g sucrose, <1g maltose, 173.8mg sodium, 141.7mg potassium, 2.9g protein, 56.7mg calcium, 2253.9IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 5.1IU vitamin d, <1mg vitamin e, 1.1mcg vitamin k, <1mg iron, <1g lysine, 3.3mcg selenium, <1mg thiamin, <1mg zinc.
Notes and Tips
My all-purpose flour mix includes 1/4 cup millet flour for added fiber. Omit leavening, if using a packaged mix which includes it..