I actually put this recipe together backwards. I found this amazing Nordic Ware Loaf Pan at Sur La Table, with pumpkins and pinecones and all things fall, and had to make bread that would fit the theme. Hence, Sweet Potato Bread With Ginger Tumeric Glaze. This bread is perfect for breakfast, snack or holiday spread. Vegan, gluten free and dairy free.
Recipe
Sweet Potato Bread With Ginger Tumeric Glaze
Fresh, hot, flavorful sweet potato bread with ginger tumeric glaze.
Ingredients
Bread
- 1 ¾ cup gluten free flour
- ½ cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 2 eggs or for vegan 3 tablespoon ground flax seed and 6 tablespoon water or Vegan Eggs, which is what I used.
- 1 -½ cup boiled sweet potatoes
- ½ cup coconut oil
Glaze
- 1 cup raw cashews soaked for 2 hours
- ¾ cup water
- ½ cup orange juice
- 3 tablespoon maple syrup
- 1 teaspoon tumeric
- ½ teaspoon sea salt
- 1 tablespoon fresh chopped ginger
Instructions
Bread
- Mix all dry ingredients.
- Add egg substitute, maple syrup, and oil.
- Fold in sweet potatoes.
- Lightly grease 9x5 bread loaf pan with coconut oil.
- Bake at 350 for one hour.
Glaze
- Mix all ingredients in high speed blender
- Drizzle glaze on bread after it is cool.
For more recipe photos, go to Instagram.
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