Southern Sweet Potato Bread, a classic old fashioned quick bread loaf with a cinnamon and spice streusel topping. Moist, tender homemade quick bread thats egg-free, nut-free and vegan. Its perfect with breakfast or as a evening dessert treat.
Diet: Gluten Free, Vegan
Author: Nija Clark
Standard Loaf Pan
Cinnamon Streusel Topping
2cupsGluten-free flour- we use gluten-free all purpose baking flour with xanthan gum - we used Better Batter, King Arthur All Purpose Baking Gluten Free Flour (can sub Bob’s Red Mill All purpose) because they work well.
¾teaspoon Baking soda
3tablespoons Bob’s Egg Replacer - just dry powder with dry ingredients
½teaspoon each Ground Nutmeg, Ginger And Black Pepper
1 ¼cupSweet Potato Puree
1 1/3cupsGranulated sugar
6 tablespoons Water
1teaspoon Orange Extract
Preheat your oven to 350°F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
Mix ingredients for cinnamon streusel topping and set aside
In a large bowl, whisk together wet ingredients: sweet potato, oil, water, orange juice, orange extract and sugar until smooth.
In separate bowl mix dry ingredients: gluten-free flour, baking powder, baking soda, dry egg powder, salt and spices.
Combine dry ingredients into wet with a hand mixer on low, whisk or by hand. It’s important to do these in increments like 1/2 cup to incorporate dry ingredients well without lumps.
Let rest for 30 minutes.
Spoon mixture into the prepared loaf pan, smoothing out the top. Sprinkle with sugar mixture
Bake for approximately 90 minutes until well done. Once a toothpick inserted into the middle comes out clean take the temperature of your loaf. The temperature should be approximately 205-210º F when it is completely done.
Remove from the oven and let cool about 30 minutes.