If you’ve been following me on Facebook, my blog, or we hang out, you KNOW I LOVE PUMPKIN and you know that it is hard as hell to find in Australia. And if I”m able to find it, it’s a small fortune (think $14.95 / can compared to $1.99 in USA). So, I’ve been on a mission to find something my kids love just as much that I can bake with for breads, muffins and cookies. This bread was an amazing find and my kids review was “FANTASTIC!!!” If you chose Gluten free flour then this will be GF, and it’s vegetarian and dairy free as well. let me know if you made it and modified it. I love hearing new ideas! I doubled this and froze a loaf because we blow through this in 2 breakfasts (for 4) or 1 breakfast (for 4) and snacks for 2 hungry boys after school.

Ingredients

• 1 cup almond flour, 3/4 cup (less 2 TBSP) whole wheat flour

• 1/2 cup maple syrup

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1/2 tsp ground sea salt

• 2 tsp pumpkin pie spice

• 1/4 tsp ground cloves

• 2 eggs

• 1 1/2 cup boiled sweet potatoes, mashed

• 1/4 cup avocado oil + 1/4 c olive oil (could sub 1/2 cup coconut oil, but I’m allergic and the combo of these saves money and 1/2 cup olive oil would be too strong a taste)

Instructions

1) Mix all dry ingredients in Kitchenaid mixer, or the like. Add eggs, maple syrup, and oils.
2) Fold in sweet potatoes. Do not use mixer.
3) Use spray olive oil on 9x5 loaf pan and make sure to spread to walls of pan as well. You don’t want this delicious bread to break when you turn it upside down because part sticks to the sides.
4) Pour batter in greased pan adn top with raisins or chocolate chips if you wish.
5) Bake at 175 celsius for 30 minutes. Depending on the width of your it could be deeper bread and need more time. Check around 30 minutes with a toothpick.