Sweet Potato Oatmeal Bread
Hey Beautiful Blossom! Looking for a hearty, filling, delicious gluten-free, no-added-sugar, nutrient-dense yummy for your tummy this fall?
This is here is my sweet potato oatmeal bread, and I’m addicted!
The Recipe Revamp comes from the base oatmeal bread I revamped from Hungry Hobby. I’ve used it for so many variations … it’s crazy delicious! If you missed my mouthwatering Fruit Bread version for French Toast, check it out here!
(I have so much gratitude to give to Hungry Hobby for their savory oat sandwich bread recipe! It saved my newly minted and ongoing gluten-free life. I needed “bread” options, and this recipe is a life saver!!!)
Once again, I’ve tweaked and twinkled to get a delightful, nutritious, good-for-me yummy! I make it year round, but with the cinnamon and nutmeg and sweet potato … it makes me think of Fall, Thanksgiving/Gratitude-Giving and happiness!
It seriously takes all of a few minutes to mix, 5 minutes to sit in the baking dish to set, and 45 minutes to bake. Then devour!
Ingredients and How-To:
- 2 3/4 cup course oatmeal flour
- 1/4 cup ground flaxseed
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tbsp vanilla extract
- 1 can sweet potato puree
- 1/8 cup milk
- 2 eggs
Mix all the dry ingredients in your big mixing bowl really well. Add in all the wet ingredients. Mix thouroughly, and dump/spread into greased/sprayed loaf pan. Let sit for 5 minutes to set up. Bake at 350 degrees F for 45-50 minutes. Cool, slice, devour!
For those of you not ready to cut out sugar, you could add up to 2 tbsp of sugar. But … maybe try without first.
This sweet potato oatmeal bread pairs really well with a hot ginger cinnamon tea/milk!!! OMG! Also pairs really well with turkey breast … drooooooooooooooool! It will definitely be part of my Gratitude-Giving Day dinner celebration!!!
