Description
This Flourless Sweet Potato Bread is a wholesome, gluten-free and sugar-free treat made with mashed sweet potato and almond butter. It’s naturally sweet, moist, and packed with nutrients, making it a perfect snack or breakfast option for those seeking a healthy alternative to traditional bread.
Ingredients
Ingredients
- 1 cup mashed sweet potato (235g)
- 4 large eggs
- 1/2 cup almond butter (just dry roasted almonds)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line an 8″ x 4″ loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Blend Ingredients: Add the mashed sweet potato, eggs, almond butter, baking powder, baking soda, and salt into a blender. Blend everything thoroughly until the batter is smooth and creamy, ensuring there are no lumps.
- Pour Batter: Pour the smooth batter into the prepared lined loaf pan, spreading it evenly.
- Bake Bread: Place the loaf pan in the preheated oven and bake at 350°F for 40 to 45 minutes. Bake until the bread is cooked through and a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the loaf pan for 10 minutes. Then carefully transfer it to a wire cooling rack and let it cool completely before slicing, to maintain its shape and texture.
- Store Bread: Store the cooled bread in a glass container in the refrigerator. It will keep fresh for up to one week.
Notes
- You can use fresh or leftover mashed sweet potato, just make sure it is smooth for best results.
- Almond butter should be pure and unsweetened to keep it sugar-free.
- Ensure the bread is completely cool before slicing to avoid crumbling.
- The loaf can be frozen for longer storage; wrap tightly in plastic wrap and foil before freezing.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
