Sweet Potato Quick Bread

(vegan, gluten-free)

This vegan gluten-free quick bread recipe is meant to capture the essence of sweet potato pie or mashed sweet potatoes with a sprinkle of brown sugar. There are other recipes for sweet potato quick bread; this one is my own. It uses less oil and sugar than most recipes, but still has enough moisture to make a delicious breakfast, snack, or dessert. Warm it up with a dollop of vegan butter, and you should be able to stave off most of life’s problems, at least for a little while.

INGREDIENTS

• 2 cups gluten free 1:1 all-purpose baking flour
• ½ teaspoon xanthan gum (if not in flour)
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ cup granulated sugar
• ½ cup brown sugar plus 1 tablespoon for top of loaf
• 1 tablespoon psyllium husk powder
• 1 cup pureed cooked sweet potato
• ½ cup plant milk (almond or soy)
• ½ cup apple sauce
• 1 tablespoon apple vinegar
• 2 tablespoons mild tasting vegetable oil (e.g. canola)
• ½ cup ground pecans
• ½ cup raisins

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, cinnamon, ginger, and sugars.
3. In a separate bowl, stir together psyllium powder, sweet potato, plant milk, apple sauce, apple vinegar, and oil. Let hydrate for about 5 minutes. Stir in pecans and raisins to wet ingredients.
4. Stir wet ingredients into dry ingredients just until completely incorporated. DO NOT OVERMIX.
5. Sprinkle 1 tablespoon brown sugar over top of loaf.
6. Pour into greased loaf pan and bake for 1 hour, or until a test toothpick in the center of the loaf comes out clean.
7. Let cool in pan for five minutes, then remove from pan and let cool completely before serving.