Description
This Flourless Caribbean Sweet Potato Coconut Bread is a naturally gluten-free, moist, and flavorful bread that combines the earthy sweetness of sweet potatoes with creamy coconut and warm island spices.
Ingredients
1 1/2 cups mashed cooked sweet potato
1 cup unsweetened shredded coconut
2 cups oat flour
3 large eggs
1/3 cup honey or pure maple syrup
1/2 cup coconut milk
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
Instructions
1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment.
2. Whisk sweet potato, eggs, honey, coconut milk, coconut oil, and vanilla.
3. In another bowl, whisk oat flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Fold dry ingredients into wet mixture until just combined.
5. Pour into loaf pan and bake 50–60 minutes.
6. Cool before slicing.
Notes
Use roasted sweet potato for deeper flavor.
Store bread in fridge for up to 1 week or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg