The flavors of fall are warm and cozy, just like this cinnamon pecan sweet potato bread. The bread is nutty, sweet and full of spice. And, it even has a decadent coconut sugar glaze. Need I say more?
While pumpkin is usually all the rage this time of year, let’s not forget about our other friend, the sweet potato. Fall is its primetime too and this starchy veggie can be used similarly to pumpkin. In this recipe, it’s in the spotlight.
As for the glaze, it comes together in a flash. First, you powder some coconut sugar in the blender (see instructions below) and then mix it with almond milk, and ta da — coconut sugar glaze! As you can see, the glaze is brown though, not white, because of the coconut sugar. My favorite part about the glaze is how it soaks into the bread. Yum!
Overall, this delicious bread is:
- incredibly tender and moist
- full of cinnamon flavor
- sweet, but not over-the-top
- perfectly nutty
- a fall delight
Meanwhile, are you ready to get in the kitchen and give this sweet potato bread a whirl? I hope so!
Cheers and enjoy!
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.
- 1 cup sweet potato puree, homemade or canned
- 3 eggs, preferably pasture-raised
- 1/4 cup grass-fed butter, ghee or coconut oil, melted
- 1/4-1/3 cup pure maple syrup
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup raw pecans, roughly chopped
- 1/2 cup coconut sugar
- 1 tsp arrowroot powder
- 2 Tbsp unsweetened vanilla almond milk (I used Malk Organics, which has no weird stuff)
- 1/4 cup raw pecans, roughly chopped
Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
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.
Pour dough into the lined loaf pan and spread evenly with a spatula. Place in preheated oven and bake 50-60 minutes or until toothpick inserted in the center comes out clean.
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.