What’s better than pumpkin bread? Sweet potato pumpkin bread, which is perfect for Thanksgiving!
This bread is dairy-free, egg-free and has no refined sugar. You can make it gluten-free by easily swapping out the flour with something like almond flour, coconut flour, buckwheat flour, or oat flour. Just keep in mind the bread may end up being a little more dense.
I used einkorn flour which contains gluten, but many people with a gluten-sensitivity can tolerate it because it’s genetically different than modern wheat. You see, einkorn is an ancient wheat that has 14 chromosomes compared to the 42 contained in modern wheat so the Einkorn has the same amount of gluten as modern wheat, but its proteins are smaller and much easier to digest…hence people like my husband – who is sensitive to gluten – can eat this without any issues. However, if you have Celiac disease, I’d avoid einkorn and go with a 100% gluten-free option.
INGREDIENTS:
* 1 can pumpkin puree
* 1 small sweet potato
* 1 cup plant milk
* ½ cup maple syrup
* ½ cup coconut sugar
* ⅓ cup melted vegan butter
* 1 teaspoon vanilla
* 1 tablespoon apple cider vinegar
* 1 ½ teaspoon baking powder
* 1 teaspoon baking soda
* 1 ½ teaspoon pumpkin pie spice
* 2 cup einkorn flour (many people with gluten-sensitivity can tolerate this because it’s the ancient wheat) or you can use all-purpose flour
METHOD:
Preheat oven to 375°
* Boil sweet potato, peel and mash
* Once sweet potato is ready, use a large mixing bowl and add the pumpkin puree, plant milk, maple syrup, sugar, melted vegan butter, vanilla extract, apple cider vinegar, and pumpkin pie spice. Mix.
* Then add the baking powder and baking soda and add the flour and mix until a batter forms (don’t overmix or bread will be tough!)
* Transfer the batter into a greased 9×5 metal loaf pan and bake for 45-50 minutes.
* Enjoy!
