We love everything pumpkin spice and while I have already made pumpkin spice and butternut squash bread, I have never baked a cake with sweet potatoes before!
My son was helping me bake; we doubled the recipe to make two loafs. It turned out to be super delicious, with all the lovely fall flavors, and tastes best a few days later.
Maple Sweet Potato Bread
- 1/4 cup unsweetened almond or cashew milk
- 1/4 cup butter, melted
- 2 eggs, room temperature
- 1/2 cup maple syrup
- 1/2 cup organic cane sugar
- 1 cup sweet potatoes, cooked and pureed
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
-Line a loaf pan with parchment paper, or grease and flour. Preheat oven to 350 F (convection setting).
-Whisk together the butter, sugar, maple syrup and vanilla, add the eggs and the milk. Then add the sweet potato puree, mix well.
– Mix together the flour, baking powder, soda, salt, pumpkin spice and cinnamon. Stir into the wet ingredients until well combined.
-Fill into prepared loaf pan and bake in preheated oven for about 40 minutes or until tester inserted into centre of cake comes out clean.
-Let cool completely.