Description
A moist and naturally gluten-free loaf infused with roasted sweet potatoes, coconut, and warm Caribbean spices, perfect for breakfast, snacks, or dessert.
Ingredients
- Sweet Potatoes: 500g (about 2 medium), roasted, peeled, and mashed.
- Coconut Milk: 200ml (¾ cup), full-fat for richness.
- Grated Coconut: 100g (1 cup), unsweetened, for texture.
- Eggs: 3 large, to bind the loaf.
- Brown Sugar: 100g (½ cup), adds caramel-like sweetness.
- Honey or Maple Syrup: 2 tbsp, for moistness.
- Cinnamon: 1 tsp, for warmth.
- Nutmeg: ½ tsp, freshly grated if possible.
- Vanilla Extract: 1 tsp, for depth of flavor.
- Salt: ¼ tsp, to balance sweetness.
- Chopped Pecans or Walnuts: 60g (½ cup), optional for crunch.
Instructions
- Preheat Your Equipment: Preheat oven to 180°C (350°F). Line a 9×5 inch loaf pan with parchment.
- Combine Ingredients: Mash roasted sweet potatoes. In a bowl whisk eggs, coconut milk, sugar, honey, vanilla, cinnamon, nutmeg, and salt. Fold in mashed sweet potatoes and grated coconut.
- Prepare Your Cooking Vessel: Pour batter into loaf pan, sprinkle nuts or coconut on top.
- Assemble the Dish: Smooth the top evenly with a spatula.
- Cook to Perfection: Bake 50–60 minutes until golden and a toothpick comes out mostly clean.
- Finishing Touches: Cool in pan 10 minutes, then transfer to a wire rack.
- Serve and Enjoy: Slice thick and enjoy with butter, fruit, or yogurt.
Notes
- Roast sweet potatoes instead of boiling for best flavor.
- Let loaf cool completely before slicing for neat cuts.
- Use unsweetened coconut to avoid excess sweetness.
- Toast slices before serving for a nutty, caramelized edge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Flourless bread, Caribbean bread, sweet potato coconut bread, gluten-free loaf, tropical baking, coconut bread