This sweet bread is pretty dreamy, and it has no butter! Apple sauce, sweet potato, and just a touch of coconut oil give it all the moisture it needs! The ingredient list may look daunting, but this really only took a few minutes to throw together before I popped it in the oven.
-1 cup plus 1 tbsp oat flour (you could use regular white or wheat flour instead if you don't have oat flour)
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 cup sugar (you can use granulated sugar or brown sugar, I used baking Splenda)
-1/4 tsp salt
-1/2 tsp cinnamon (you may want to use more, I only used 1/2 tsp because my syrup was cinnamon-infused!)
-1/4 tsp nutmeg
-1/4 tsp ginger
-1/2 cup sweet potato puree
-1/2 cup applesauce
-1.5 tsp coconut oil
-5 tbsp maple syrup (I used cinnamon-infused syrup)
-1 tsp vanilla extract
-2 tbsp egg beaters
-4 tbsp milk (I used almond milk)
-dried cranberry and shredded coconut for topping (if you want)
Bake it in the oven at 350 degrees for about 25 minutes (until you can poke it with a knife and see the knife come out clean). Watch it carefully to get the perfect baking time; ovens vary.
Technically speaking, you should allow approximately 20 minutes cooling time before digging in, but when I baked the pictured bread, I was over-eager and sliced myself a few pieces fresh out of the oven.
And because I live for warm baked goods with cold ice cream, I did the expected. With a sprinkle of cinnamon for good measure.
This bread kept well in the fridge and Justin and I snacked on it for days! Not all butterless baked goods turn out this tasty, but this was a winner of a baking experiment. It will be repeated, in my kitchen at the very least :)