Sweet Potato Pineapple Breakfast Bread

Ingredients

• 1 cup mashed sweet potatoes
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup chopped pineapple
• 1/4 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350°F. Grease an 8-inch loaf pan and set aside.
2. In a large bowl, combine the mashed sweet potatoes, almond flour, coconut flour, baking powder, baking soda, salt and cinnamon. Stir until well mixed.
3. In a separate bowl, whisk together the eggs, maple syrup, coconut oil and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the pineapple and walnuts, if using.
5. Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool for 10 minutes before removing from the pan. Slice and serve.

Interesting Facts

• Sweet potatoes are a good source of vitamin A, fiber, and potassium.
• Pineapple is a good source of vitamin C and manganese.
• This bread is a great way to use up leftover mashed sweet potatoes.