Gingerbread Loaf Made With Sweet Potatoes
Easy recipe for healthy paleo gingerbread- made with sweet potatoes instead of flour! This loaf is such a yummy fall treat that is easy to make in a food processor. Gluten free, grain free, and dairy free gingerbread made with real ingredients. Kid approved!
Easy recipe for healthy paleo gingerbread- made with sweet potatoes instead of flour! This loaf is such a yummy fall treat that is easy to make in a food processor. Gluten free, grain free, and dairy free gingerbread made with real ingredients. Kid approved!
Ingredients
- 1 large sweet potato about 450 grams
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 1/2 cup molasses
- 2 tablespoons coconut oil
- 4 large eggs
- 2-3 teaspoons ginger
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
| Info |
| Cook Time | 45 minutes |
| Prep Time | 8-10 minutes |
| Servings |
slices- 2 small loafs, or 1 regular
|
Rate this recipe!
Rate this recipe!
|
Ingredients
|
Instructions
- Preheat oven to 350F. Line two small bread pans with parchment paper (5.75 " x 3.25").
- Mince sweet potato in a food processor until it reaches rice consistency. Add rest of ingredients and combine until smooth.
- Evenly divide batter between loaf pans and bake on 350F for 40-45 minutes until golden on top, you will know they are finished baking when a toothpick inserted into the center of the loaf comes out clean.
|
Nutrition Facts
Gingerbread Loaf Made With Sweet Potatoes
Amount Per Serving
Calories 116
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 47mg
16%
Sodium 138mg
6%
Potassium 475mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 10g
Protein 3g
6%
Vitamin A
81%
Vitamin C
1%
Calcium
59%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
24Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
In the YouTube video, 4 eggs are used in the recipe. However, eggs are not listed in the written recipe. Can this be made without eggs? I would hate to waste all the ingredients because it needs eggs as the video shows.
I’m sensative to coconut, so I avoid it most of the time. Could I use almond flour or a different flour substitute?
Hi Amy, because coconut absorbs so much moisture, I’m not really sure what the swap would be… probably 2 cups almond flour.
Hi, r u using fresh ginger or powder for this recipe?
Also can coconut sugar be substituted for erythritol or monkfruit? If so, wut would be the measurement
Thanq
I used ground ginger powder in this recipe. Swapping the sweeteners should work, but I have never used those particular ones in cooking before.
I switched the eggs for applesauce but that didn’t work ! oops 😅 It didn’t harden at all
Do you cook the sweet potato first or use it raw?
Hi Kathleen, it’s raw sweet potato used before cooking all together with the rest of the ingredients.
Csb you use cooked sweet potato as well?
Hi Lynn, I haven’t tried that yet, I don’t know how it would work out.
I didn’t watch the video until it was in the oven, but it was simple enough with the weight and description of the sweet potatoes when riced. Really came together easy in the food processor. I had no idea the food processor would rice the sweet potatoes. What possibilities! I used a single bread pan and cooked it for 55 minutes. It was really good. Thanks!
Could I use maple syrup to sub for molasses?
Hi Melanie, you can probably do that, but it will change the flavor big time- just a heads up!
I used honey as a substitute to molasses worked out great
OMG! This is so good! The flavor is delicious. This is my new favorite. I baked mine in 4 mini loaf pans lined with parchment for 45 minutes. Thank you for such an awesome recipe.
Great to hear, thank you so much Sherrie!
Can I substitute applesauce for eggs
Hi Karen, I think that the eggs are necessary in this recipe, because of the high sweet potato content- in order to keep the recipe together. 🙂
SO GOOD!!! Love the simplicity of this recipie and, like everything on this site, tasted AMAZING! I used one large bread pan and the bread fell apart while taking it out…guessing I was too excited to eat it and didn’t let it cool down all the way haha. Thanks for sharing!!
Thank you Danielle! 🙂 Yes, it needs to cool to “set” because it’s made with mostly sweet potatoes.
How is this recipe dairy free if it includes eggs?!
I love the looks of the recipe, but I am only allowed agave, maple syrup, and honey as sweeteners. Is there a way to compensate for the extra liquid if I use one of those instead of the coconut sugar? (I will still be using molasses as well.) Thank you.
Hi Hannah, you could add a few tablespoon of coconut flour. 🙂
Hey! I made this loaf and it was divine! Quite a strong molasses flavour. Very moist and easy to freeze and then reheat!