Sweet Potato Chocolate Crumble Loaf
Sweet Potato Chocolate Crumble Loaf! This loaf is made from a mixture of almond flour and coconut flour making it naturally gluten free and paleo friendly. I love trying to incorporate new ingredients into my baked goods and adding sweet potato is a fun and healthy twist!
Servings: 10
Calories: 357kcal
Equipment
- 9x5 loaf pan
Ingredients
Bread Batter
- 2 ½ cups almond flour
- 2 tbsp coconut flour
- ¾ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 eggs
- ½ cup almond milk
- ½ cup maple syrup
- 1 cup mashed sweet potato
Chocolate Crumble
- ½ cup almond flour
- ½ cup coconut sugar
- ¼ cup cocoa powder
- ¼ cup coconut oil melted
Instructions
- Preheat your oven to 350 degrees and grease 9x5 inch loaf with cooking spray or line it with parchment paper.
- First, make the chocolate crumble. In a small bowl combine all the ingredients until a crumble mixture forms. Set aside.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, cinnamon and salt. Mix and set aside.
- Next, in a large bowl, cream together the eggs, almond milk, maple syrup and mashed potato using a hand mixer. Cream until smooth. You can also whisk the ingredients if you prefer. Just make sure they are fully combined and smooth.
- Using a spoon or a spatula, fold in the dry ingredients into the wet mixture. Fold the mixture until combined and all the flour is incorporated.
- Pour the batter into your prepared loaf pan and then sprinkle the chocolate crumble on top. Cover your loaf pan with foil and bake for 30 minutes. Then remove the foil and bake uncover for 25-30 more minutes.
- Let the loaf cool for about 30 minutes before removing it from the pan and slicing. Enjoy!