An upgrade to classic carrot or pumpkin bread for an extra festive holiday breakfast or snack.
1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon baking soda
¾ teaspoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground cardamom
¾ cup olive oil
2 large eggs
1 tablespoon pure vanilla extract
2/3 cup coconut sugar
2 heaping cups shredded sweet potatoes
¾ cup chopped toasted pecans
Preheat oven to 350 degrees F/325 degrees F convection. Oil a roughly 9 by 5 inch loaf pan.
In a large bowl, whisk together oil, eggs, vanilla, and sugar until well combined. Stir in the flour, baking soda and powder, cinnamon, ginger, cloves, and cardamom. Finish the batter by stirring in the sweet potatoes and pecans.
Pour into the prepared pan and bake for about 1 hour until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan before slicing and serving. Bread may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.
Recipe adapted from Sally’s Baking Addiction
- Prep Time: 20 minutes
- Cook Time: 1 hour