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Sweet Potato Oatmeal Bread with Pecan Streusel

4 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 servings

Ingredients
  

  • 2 cups gluten-free oat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1 cup mashed sweet potato about 2 sweet potatoes
  • 1 egg beaten (can sub 1 Tbsp. ground flax mixed with 3 Tbsp. water for flax egg)
  • 1/2 cup almond milk
  • 1 Tbsp. coconut oil melted
  • 2 Tbsp. pure maple syrup
  • 1/4 tsp. pure vanilla extract
  • TOPPING
  • 1/2 cup chopped pecans
  • 1/4 cup gluten-free oats
  • 2 Tbsp. coconut sugar
  • 1/2 tsp. cinnamon
  • 1 Tbsp. coconut oil

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine first 4 ingredients in a large bowl and whisk together.
  • In a separate bowl combine sweet potato, egg, milk, oil, maple syrup and vanilla. Whisk together until mixture is smooth.
  • Add sweet potato mixture to dry ingredients. Mix well until all ingredients are equally and completely combined. Fold in chopped pecans
  • Spray cooking spray in a loaf pan and spoon in mixture, smoothing the top so its not lumpy.
  • For topping, combine all ingredients together in a small bowl. Sprinkle on top.
  • Bake for 35 minutes, or until golden.
  • Let cool and take out of loaf pan.
  • Enjoy!
  • *lightly adapted for Ambitious Kitchen