This has been my breakfast every-single-day this week.
Really. I’m just slightly obsessed.
Now, I should point out that I’m not typically one to repeat a meal two days in a row – let alone 4 (!!!) – but this richly spiced sweet potato loaf has really gotten the best of me.
Just look at it! How could you not fall hard for a loaf this lovely?!
I used almond flour, honey, and olive oil in this quick bread to ensure tons of fabulous flavor with no guilt factor whatsoever; the puréed sweet potatoes and spices add depth and personality to every bite. Plus! This recipe is naturally gluten free! Very cool.
I can say with 100% certainty that a thick slice with a little butter or jam and a giant cup of coffee will have you from groggy to giddy in a matter of minutes.
What are you waiting for?
(Gluten Free) Honey and Olive Oil Sweet Potato Bread – Baker by Nature
Yields one large loaf
2 1/4 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon cloves
1/2 cup honey
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup sweet potato purée (I just peeled mine, cut them into small pieces and boiled them for about 12 minutes before tossing them in the blender)
6 large eggs, at room temperature
Preheat oven to 350 degrees (F). Line a loaf pan with parchment paper so that it overlaps on two sides, then grease with olive oil.
Combine almond flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl, set aside. In a separate large bowl whisk together the honey and olive oil. Stir in vanilla and sweet potato purée. Add eggs, one at a time, beat until smooth. Mix the wet mixture into the dry almond mixture and stir just until combined. Pour batter into prepared loaf pan and bake for 60 – 75 minutes, checking every few minutes after the one hour mark. Let cool in loaf pan for 10 minutes before transferring it to a cooling wrack to cool completely.