This spiced and nutty cinnamon pecan sweet potato bread is the perfect snack or breakfast accompaniment for fall, and the coconut sugar glaze makes it extra special. This delicious bread is gluten and grain-free, dairy-free and refined sugar-free too.
In a large bowl, mix together all the wet ingredients. In a separate smaller bowl, mix together all the dry ingredients. Then, carefully whisk the dry ingredients into the wet. Then, fold in the pecans. Once mixed well, you will have a thick dough.
Once done, let cool in loaf pan for 10 minutes before removing. Then, place on a cooling rack to cool further. Let loaf cool completely before slicing and applying glaze (see below).
Add coconut sugar and arrowroot to a high-speed blender. Blend 30-60 seconds, until you have a fine powder. Wait a minute before removing lid to allow contents to settle.
In a medium-size mixing bowl, whisk together the powdered coconut sugar and almond milk. If desired, add more milk (small amounts at a time) until preferred consistency is reached. Once bread is cooled, pour or drizzle desired amount on top and garnish with extra pecans. Slice and serve or wait for the bread to soak up some of the glaze, and then enjoy. Either way is delicious! Feel free to apply more glaze once the bread soaks it up too.
My favorite high-quality almond milk is from Malk Organics. It's the next best thing to homemade! They make other nut milk varieties as well.