Sweet potato and coconut complement each other flavors which are enhanced by the pumpkin spice. Rich in fiber, a slice of this bread is a great snack at any time. Or spread some nut butter for breakfast on a go.
Sweet potato is so versatile, in this bread it contributes to a moist texture and a sweet note. Being a complex carbohydrate it will help keep you satisfied and full of energy for a longer period. Sweet potatoes also support a healthy vision since they are rich in beta-carotene which is converted into vitamin A by your body.
If you need a break from banana bread you should definitely try sweet potato and coconut bread. Your home will smell amazing while you are baking and you will fall in love with the flavors.
Prep: 15 mins | Cook: 55 mins | Total: 70 mins
Ingredients
2 cups of whole wheat flour
1 tsp of baking soda
2 tsp of pumpkin spice * (make your own, recipe below)
1 ½ cups of packed shredded sweet potato (about 1 medium sweet potato)
1/2 cup of honey
1/4 cup of applesauce
2 eggs
1 tsp of vanilla extract
1/3 cup of unsweetened vanilla plant-based milk
1/3 cup of coconut oil, melted and warmed
1/2 cup of unsweetened shredded coconut
* Pumpkin spice; 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves.
Prep
Preheat the oven to 325ºF. Grease an 8×4 inch loaf pan with butter or cooking spray. Line with parchment paper.
Whisk together the flour, baking powder and pumpkin spice, reserve.
In a separate bowl, mix the sweet potato, honey, apple sauce, eggs, vanilla extract, plant-based milk, and coconut oil until combined.
Add the dry ingredients to the wet ingredients, add the shredded coconut and mix with a wooden spoon until just combined.
Pour batter into the prepared loaf pan and bake for 55 minutes or when a toothpick inserted comes out clean. Enjoy!
