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.