Sweet Potato Bread (Gluten-Free)

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.