No-sugar-added sweet potato bread is a treat
It wouldn’t feel quite like the holidays to me without some kind of sweet, fragrantly spiced quick bread sitting on my kitchen counter, beckoning to be sliced into for breakfast, or to savor with a cozy mug of tea in the afternoon. It brings so much more than meets the eye.
Besides the simple pleasure of having a cakey, aromatic, seasonal produce-packed treat to nibble on, it also fills me with a feeling of contentment to know there’s something special for my daughter and husband to dip into, and to have something to share with friends who pop over.
And since I tend to be gifted a lovingly homemade bread at least once during the season, and I also make it to give to friends, family and neighbors this time of year, the loaves have come to symbolize the shared love and generosity in my life.
This sweet potato bread speaks to all of those joys, and adds another – it’s filled with nourishing, whole ingredients, with no added sugar at all. Instead of white or brown sugar, or even maple syrup or honey, the bread is sweetened entirely with mineraland fiber- rich dates and sweet potato. It is also made with healthy oil and a mix of whole-grain and almond flours. (It can be made nut-free by substituting the almond flour with additional wholewheat or all-purpose flour, and omitting the pecans.) Whirring the dates in a food processor along with the other liquid ingredients until smooth distributes the fruit’s deeply flavorful sweetness throughout the bread.
The loaf emerges from the oven tender and moist, delicately sweet, and aromatic with cinnamon, nutmeg and ginger. It is studded with fresh cranberries which bring bright bursts of tart flavor, and pecans (if you want them) for a rich, buttery crunch. I can’t think of a