paleo sweet vanilla bread

OKAY. it’s here!! this will be the first bread recipe that i’ve tested & successfully created for my blog!  i’ve been wanting to make something like a banana bread, but without the bananas; which would make it just bread. but i didn’t want to make just bread!  [shouts to @aeengels12 for the inspiration for a sweet potato based bread – this one’s for yaaa.]  i wanted the flavor to be neutral in terms of not having fruit or cinnamon or any nut butter, & the reason for that was because i wanted to be able to put whatever toppings on it without clashing or overpowering any flavs!

one of the main reasons i wanted it to be neutral was becuase i recently discovered a new type of jam [just fruit preserves, no sugar] & immediately knew i needed a base for a THROWBACK CONCEPT.  i used to eat this legitimately every single day for lunch in high school….can you guess? PEANUT BUTTER & JELLY, ANYONE?  except that peanut butter isn’t paleo & jelly is sugar-filled, SO… now that i’ve discovered that all other nut butters are heavenly in their own regard and this new raspberry fruit spread from [@TRADERJOES], i’m determined to bring back PB&J.

i tested it with my family + a few others [@chelsboyle, @jozlow], & after batch 2 — which turned out to be just what i was hoping to create — it’s ready for you!

 

i love banana bread, blueberry bread, pumpkin bread, cinnamon raisin bread — each more than the next.  i also love to top a slice of a snack or breakfast bread with some solid layers, fruits, or as you’ve seen on my instagram, even turn it into a clean + healthy paleo french toast!

 

the base of this paleo sweet vanilla bread that creates the perfect moist & dense texture without adding too much sweetness or flavor ~ none other than a white sweet potato.  these are technicall japanese sweet potatoes [what?!] or they may be called ‘oriental’ or ‘hanna’ sweet potato in the grocery store.  the first step – & longest step of prep – in this bread process is preparing the white SP to go into the bread.  i did this the same way i prepare the sweet potatoes for my SP breakfast bowl

start by rinsing the white sweet potato & scrubbing under running water [potatoes are gross n dirty, they came from the ground!]  poke holes in SP with fork, then place in 400F oven for ~1 hr until bubbling from fork holes, or until a fork goes in to center of potato smoothly.  mash with a fork & allow the sweet potato to cool completely before mixing into bread batter.  it may be best to prepare the mashed white SP the day before planning to bake the bread, so that you are not impatiently waiting for the potato to be ready for you!

okay, now that you know how to prepare the mashed white sweet potato [1 ingredient], let’s cover the rest!

 

since this recipe is paleo, i had to try a couple of different flour combinations.  the one that was a 100% success on my final try allowed the batter to pour, bread to be smooth, & the rise to be round n’ just perfect!  the taste is just what i was going for — it’s a sweet, simple flavor with endless possibilities for how to enjoy it ~ with almond butter and paleo fruit preserves [PB&J — #1 suggestion by FAR], with nut butter & banana slices, drizzled with ghee/honey, or turned into french toast!

to start the batter, melt the coconut oil and allow it to cool.  cream the coconut sugar and coconut oil first.  next, you’ll add the eggs – one by one, followed by the vanilla extract.  mix the mashed sweet potato into the wet ingredients mixture.  meanwhile, in a separate bowl, sift the almond flour, tapioca flour, & coconut flour so they are thoroughly blended.  this combination will allow for the spot on texture + rise i mentioned earlier.  into the flour mixture, add the baking soda.  finally, mix the dry ingredients into the wet ingredient mixture in ~3 parts.

once mixed, pour evenly into 2 small oiled/lined bread pans, & bake for ~40 minutes on 350.  when a toothpick comes out clean, the bread is done! [you can also make this in the form of muffins, but the baking time will be much shorter.  use the toothpick trick!]

**i made this batch using 2 smaller bread pans rather than one 9×5 large bread pan.  it was the perfect amount of batter for the 2 breads, & i got more servings out of it! if you use the LARGER bread pan, you’ll need to ADD bake time!

top it & style it however you want, & show me how you do!  go do it now!

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INGREDIENTS »

› 1/3 cup coconut oil

› 1/3 cup coconut sugar

› 4 eggs

› 2 tsp vanilla extract

› 2/3 cup cooked sweet potato, mashed [japanese]

› 1/2 cup + 3 tbsp almond flour

› 1/2 cup + 2 tbsp tapioca flour

› 1 tbsp coconut flour

› 1 1/2 tsp baking soda

 

HOW TO MAKE »

• start by rinsing the white sweet potato & scrubbing under running water [potatoes are gross n dirty, they came from the ground!]  poke holes in SP with fork, then place in 400F oven for ~1 hr until bubbling from fork holes, or until a fork goes in to center of potato smoothly.  mash with a fork & allow the sweet potato to cool completely before mixing into bread batter.
• set oven to 350F.
• melt the coconut oil & allow it to cool, remaining liquid.
• cream the coconut sugar & coconut oil.
• add the eggs – one by one, followed by the vanilla extract.
• mix the mashed sweet potato into the wet ingredients mixture.
• meanwhile, in a separate bowl, sift the almond flour, tapioca flour, & coconut flour so they are thoroughly blended. into the flour mixture, add the baking soda.
• finally, mix the dry ingredients into the wet ingredient mixture in ~3 parts.
• once mixed, pour evenly into 2 small oiled/lined bread pans.
• bake for ~40 minutes on 350F.  when a toothpick comes out clean, the bread is done!
  • * you can also make this in the form of muffins, but the baking time will be much shorter.  use the toothpick trick! *
  • * i used 2 smaller bread pans rather than one 9×5 large bread pan; it was the perfect amount of batter for the 2 breads, & i got more servings out of it! if you use the LARGER bread pan, you’ll need to ADD bake time! again, use the toothpick trick! *

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