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Gluten-Free

Sweet Potato Bread

This gluten-free bread gets a slight touch of sweetness from natural sources like sweet potatoes and maple syrup.

Servings
12 slices
Prep Time
20 min
Cook Time
60 min
Duration
80 min

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

Preparation

  1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.
  2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

Nutrition Information

  • Serving Size 1 slice
  • Calories 152
  • Carbohydrate Content 21 g
  • Cholesterol Content 18 mg
  • Fat Content 4 g
  • Fiber Content 2.5 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 152 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 4 g