Sweet Potato and Pecan Tea Bread
  • 2cups gluten-free all-purpose flour blend
  • 1 1/2teaspoons baking powdersee note, right
  • 1/2teaspoon baking sodasee note, right
  • 1teaspoon ground cinnamon
  • 1/2teaspoon freshly grated nutmeg
  • 1/4teaspoon ground allspice
  • 3/4teaspoon sea salt
  • 3large eggs
  • 3/4cup pure maple syrup
  • 1(8-ounce) sweet potato, cooked, peeled, and mashedto yield 1 cup pulp
  • 1/2cup coconut oil, melted
  • 1teaspoon pure vanilla extract
  • 1/2cup coarsely chopped pecans
  1. Preheat oven to 350˚. Lightly oil two 8×4-inch loaf pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. In a large bowl, thoroughly combine eggs, maple syrup, 1 cup cooked sweet potato, coconut oil, and vanilla. Gradually fold in flour mixture until well combined. Stir in pecans.
  4. Pour batter into prepared pans, filling no more than two-thirds full. Bake for about 40 minutes, or until a knife inserted in center comes out clean. Transfer pans to a wire rack to cool for 5 minutes; then remove loaves from pans. Cool on rack for at least 20 minutes before cutting into slices.
Recipe Notes
Nutrition Facts
Sweet Potato and Pecan Tea Bread
Amount Per Serving
Calories 305 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 46mg 15%
Sodium 314mg 13%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 305 cal, 16g fat (5g mono, 2g poly, 9g sat), 46mg chol, 5g protein, 36g carb, 2g fiber, 314mg sodium