Fall is almost upon us. I'm finding I have a need for a gluten-free pumpkin bread. These cool mornings have been making me crave a slice of a warm batter bread and a hot cup of hot coffee.
I haven't tried making pumpkin or sweet potato bread since I had a major gluten free baking disaster last year. I was trying to explore beyond the gluten free recipes I'd tried when I first went gluten free and it was a well...a disaster. I tried making gluten free pumpkin bread in my bread maker. Lessons learned from that experiment were that the bread maker cooks too hot, the middle of the batter bread will never cook and the burning food smell will take a week to get out of your house. So, cook batter breads the traditional way...in the oven.
I had a monster of a baked sweet potato sitting in the fridge that looked like it had more than enough flesh to make a loaf of bread. Next, I was off to work on a recipe. Here's how it turned out:
Sweet Potato Bread
6 Tb of melted butter 1 tsp kuzu powder 1 cup of sugar 2 beaten eggs 1 cup cooked and mashed sweet potato or yams 1/4 tsp cloves 1/4 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp baking soda 1 1/2 tsp baking powder 1 cup millet flour 1/2 cup oat flour 1/2 cup brown rice flour 4 tsp flax meal 1/3 cup milk Optional: 1/2 cup ground nuts
Preheat oven to 350 degrees. Line a 4 x 8 loaf pan with parchment paper.
Dissolve the kuzu powder in the melted butter. Add the sugar and blend. Then add the beaten eggs and the mashed sweet potato. In another bowl sift together the cloves, salt soda, nutmeg, flours, meal, baking powder and cinnamon. Then slowly add it to the sweet potato mixture. Next slowly add the milk to the mixture.
Pour batter into the loaf pan and bake for 1 hour. Cover and bake until a tooth pick comes out clean. (My bread took 1 hour and 30 minutes to cook all the way through.)
All four of us voted this one a keeper. Unfortunately, there isn't much left to have for breakfast.