Healthy, Yummy Sweet Potato Bread

Posted on October 2nd, 2013 by Discount Debbie

 

I know that I’m not the only one who LOVES Fall. The weather. The foods. The decorations. The weather. The food. You get the idea 😉 So, about a week or so ago, even though it was 95 degrees out, I went through Starbucks and ordered a Pumpkin Spice Latte for myself and a slice of Pumpkin Bread for my children. Happy campers were we! So, I’ve since done the same thing a couple more times. Each time I’ve thought that I could replicate both the drink and the bread at home, and probably much more inexpensively and with much healthier ingredients.

Well, I haven’t attempted my re-make of the Pumpkin Spice Latte. However, I did a little research into a grain-free pumpkin bread. The only thing is that we grow sweet potatoes in our garden. And, sweet potatoes are so yummy, so healthy that I wanted to use them in my recipe.

So, I searched and searched and found a grain-free pumpkin bread recipe that I played around with and I think we have something that you will enjoy as much as we have!

Here’s the recipe.

Ingredients:
1/2 cup of sweet potato purée
1/2 cup of honey
4 large eggs
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon of ginger
3/8 cup of coconut flour (1/4 cup plus 2 tablespoons)

Directions:

1. First, I baked my sweet potatoes (the day before so that they would be cool when I used them). I had smaller sized potatoes. So, I baked them for about one hour at 400 degrees. Incidentally, I wrapped them in parchment paper and aluminum foil (because parchment is healthier and won’t leave a residue in the food).

2. Then, mash about 1/2 cup worth of the cooked sweet potato. I had small potatoes. So, I used two of them. I just used a fork to mash them in a bowl.

3. Combine all the wet ingredients in a large bowl and the dry ingredients in a small bowl.

4. Add the dry ingredients to the wet ingredients and blend well.

5. Let the batter sit for about five minutes to give the coconut flour time to absorb the moisture.

6. Then, pour the batter into a loaf pan. (I lined mine with parchment again. This time just to make it easier to cut out without it sticking to the pan.)

 

7. Bake for 35 minutes or until a knife or toothpick inserted comes out clean.

And, just so that you know how much my family loved it, here’s a picture of what was left by the end of the night.

Ladies and Gentlemen, we have a winner! 😉

 

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What’s your favorite fall treat?


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