This quick bread may not rise much, but it packs lots of great flavor, slices up nicely, and makes a fabulous snack or dessert. |
Here is a slice of Sweet Potato Bread served along side a simple salad. |
Makes one 9-inch by 5-inch loaf
Recipe from
Heather Bainbridge of Clean Eating Magazine
Husband-Tested
in Alice’s Kitchen
I really liked this quick bread made
with mashed sweet potato, oats, yogurt, lots of cinnamon and nutmeg and
sweetened with a bit of maple syrup. And, this bread is gluten free! The texture is perfectly moist. This snack
bread is perfect for a fall treat for the lunchbox or an autumn picnic outing. It doesn’t rise much, but it turns out
beautifully and is easy to slice once it’s cooled.
2 cups old-fashioned rolled
oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon coarse sea salt
or kosher salt
1 large egg
¾ cup whole-milk plain yogurt
(I used plain Greek yogurt.)
5 Tablespoons pure maple
syrup (Do not use pancake syrup)
2
Tablespoons safflower oil (I used coconut
oil, melted.)
2 teaspoons apple cider
vinegar
1 cup peeled, cooked, mashed
sweet potato, cooled**
1/3 cup chopped unsalted walnuts
Preheat the oven to
350F. In a blender or food processor,
pulverize the oats into a fine flour. In
a large bowl, combine the oat flour, cinnamon, baking powder, nutmeg, baking soda
and salt. In a small bowl, whisk the
egg; stir in the yogurt, maples syrup, oil and vinegar. Add the egg mixture to the oat flour mixture;
stir until just combined. Fold in the
mashed sweet potato.
Line a 9” X 5” loaf pan with
parchment paper and mist with cooking spray.
Pour the batter into the loaf pan.
Sprinkle walnuts over the batter and press down on the nuts
lightly. Bake for 1 hour, until a
toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes; remove
the loaf from the pan and cool completely on a wire rack before slicing.
Nutritional Information (1
slice): 152 calories; 21 g carbohydrates; 18
mg cholesterol; 4 g fat; 1 gram saturated fat; 1 g monounsaturated fat; 4 g
polyunsaturated fat); 2.5 g fiber; 4 g protein; 152 mg sodium; 8 g sugars
**Notes: Peel sweet potato and then cut into
4 large chunks. Place in a saucepan and
cover with water and just a sprinkle of salt.
Bring the water to a boil and then lower the heat. Simmer until fork-tender. Drain and then mash with a potato masher. I
would say that one large sweet potato would make 1 cup mashed. I peeled and boiled three sweet potatoes,
measured what I needed for this recipe and then used the rest for a nice side
dish for supper.
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