Maple Cinnamon Sweet Potato Bread

Maple Sweet Potato Bread

Gluten-free //Grain-Free

This bread recipe combines subtle spices of maple syrup and sweet potato into one delicious bread loaf perfect for the holiday host this season. 

Bread Ingredients:
1 Purely Elizabeth Bread & Muffin Mix
2 eggs
1 cup mashed sweet potato (approx. 1 medium sweet potato)
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 tsp cinnamon

Cinnamon Strudel Ingredients
2 tbsp grass-fed butter, melted 
1/2 cup almond flour
3 tbsp coconut sugar
1 tsp cinnamon

Glaze Ingredients 
1/4 cup coconut butter, melted 

Preheat oven to 350°F. In a bowl, beat together the eggs, mashed sweet potato, coconut oil and maple syrup. Fold in the Purely Elizabeth Bread & Muffin Mix and cinnamon until no flour clumps remain. Prepare the cinnamon strudel by mixing all strudel ingredients in a small bowl with a fork. Pour batter into a loaf pan lined with parchment paper or greased with oil. Sprinkle the strudel over top and bake for 45-55 minutes until a toothpick can be inserted in the middle of the loaf and come out clean. Let cool slightly and drizzle with melted coconut butter if desired.

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