This Sweet Potato Bread, courtesy of Pamela’s Products Ultimate Baking & Pancake Mix, may be my favorite gluten-free food to date. It’s not just gluten-free, it’s gluten-freekin’licious! The amazing blend of flavors and textures leaves your mouth watering for more. The bread is soft and moist with a wonderful blend of sweet and spice, and the brown sugar and walnut topping adds the perfect crunch. So. Very. Yummy.
Sweet Potato Bread
I intended to make Pamela’s Pumpkin Bread, but pumpkin, apparently, even canned pumpkin, is a seasonal fruit. I could not find it anywhere! (Okay, so maybe I only looked in two grocery stores, but isn’t that enough?) Actually, after searching the second store high and low, I finally found and bought what I thought to be a ginormous can of pumpkin and eagerly started to mix ingredients as soon as I got home. I even doubled everything so as not to waste any of the precious fruit. Only after I’d melted the butter, cracked the eggs, poured in the sugar, and opened the can did the sweet smell hit my nose, and I realized it was pumpkin pie mix! Err. If I wanted pumpkin bread before, I really wanted it now.
I don’t substitute. I don’t experiment. I don’t toy with recipes and ingredients. I leave that to the experts. But I wanted pumpkin bread! I decided to take a big step. Wait for it…I popped two sweet potatoes in the oven! Craaazy! When they had baked to perfection, I slit the skin, slipped the sweet, mushy pulp into the bowl, and continued with the recipe.
The savory smells flooded the house as the bread baked. When it was done, we waited mere minutes for it to cool before slicing in. It was heavenly. The first loaf lasted less than two days. I froze the second loaf, and we took it to my mother-in-law’s house for a quick weekend visit; it was gone within a few hours.
I imagine the sweet potato adds a bit more sweetness, but I’m sure Pamela’s Pumpkin Bread is just as good. If nothing else, it’s faster to open a can of pumpkin (if you can find it) than it is to bake sweet potatoes. Still, this was one mistake I was happy to make.
Pamela’s Pumpkin (or Sweet Potato) Bread with Crumble Nut Topping
4 tablespoons butter, melted
1/2 cup sugar
2 large eggs
1 cup of canned pumpkin (or the pulp of one baked sweet potato)
1-1/3 cups Pamela’s Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)
Batter: Beat together butter, sugar, egg, and pumpkin (or sweet potato). Add remaining bread ingredients and mix together. Pour into a greased loaf pan (8 x 4). Mix nut topping ingredients and smooth evenly over batter to the edges. Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.