Maple Sweet Potato Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 (7 1/2×3 1/2–inch) loaves
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup maple syrup
- 3 tablespoons water
- 1 cup dried currants
- 3/4 teaspoon allspice
- 1 tablespoon bob’s red mill egg replacer
- 2 cups sweet potato purã©e
- 1/4 cup earth balance vegan butter, melted
- 1/2 cup instant oats
- 1 cup chopped almonds (optional)
- Carbohydrate 398 g(133%)
- Fat 33 g(51%)
- Fiber 20 g(79%)
- Protein 28 g(57%)
- Saturated Fat 27 g(133%)
- Sodium 1531 mg(64%)
- Calories 1951
Preparation Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2–inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine. In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds. Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature. Kim’s TipMake your own sweet potato puree. Grab two sweet potatoes and keep them unpeeled. If you’re steaming, cut them into quarters and steam for 40 to 45 minutes. If you are roasting, leave them whole and roast at 400ºF for 50 to 60 minutes. Scoop out the sweet flesh and puree in a blender or food processor. From Skinny Bitch Bakery © 2013 by Kim Barnouin. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2–inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine. In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds. Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature. Kim’s TipMake your own sweet potato puree. Grab two sweet potatoes and keep them unpeeled. If you’re steaming, cut them into quarters and steam for 40 to 45 minutes. If you are roasting, leave them whole and roast at 400ºF for 50 to 60 minutes. Scoop out the sweet flesh and puree in a blender or food processor. From Skinny Bitch Bakery © 2013 by Kim Barnouin. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
