GLUTEN FREE SWEET POTATO BREAD WITH PECANS!

Are you looking for a moist, rich, amazingly flavorful mild breakfast bread that is gluten free?   Look no further.  I have experimented with several varieties of breakfast breads.  Banana, Pumpkin, Strawberry, and Peach, to name a few.  All have been good, but I now have one that has become my 'favorite' as of today!  A deliciously moist sweet potato bread.  It is by far, the most 'normal' textured/tasting gluten free bread I have baked.  The flavor is a mild, slightly sweet taste that reminds me of a toned down pumpkin bread.  Truly delish!!

**   This    recipe    makes   2   9x5 loaves

Ingredients

2 1/3 cups mashed sweet potatoes
2 1/3 cups sugar
2/3 cup water
2/3 cup vegetable oil
1 tsp, vanilla
4 eggs, at room temp
3 1/3 cups Gluten free flour blend
1 1/3 tsp. xanthan gum (a rounded tsp.)
2 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp baking powder
1 tsp. cinnamon
1 cup pecans, chopped coarsely, optional but highly suggested

Directions

I baked 2 large sweet potaoes in the oven the night before, for 1 1/2 hours.  Let cool and mash.  Put in frig for the next day.  The baking of the potatoes give them a natural sweetness from the roasting.

Next day:  Preheat oven to 350 degrees F.

Combine the sweet potato, sugar, oil, water, eggs, and vanilla in a mixing bowl.  Mix on medium speed for 2-3 minuted until thoroughly combined.

Sift together dry ingredients.  Add to wet ingredients and mix until combined well.  Stir in pecans.

Divide batter evenly into 2 greased and floured loaf pans.

Bake for 50-55 minutes or until set.  If browning too quickly, cover loosely with aluminum foil for last 10 minutes.  Cool in pan 15 minutes, then on wire rack until completely cooled.

**Don't over cook...take out with the center a bit crumbly/slighlty wet when tested with a toothpick or sharp knife.

It is so good, I have to go get another piece...see you soon!  ;  )

-Scott