¾cupchocolate chunks(OR 1 cup chocolate chips, chopped walnuts/pecans, or raisins))
Preheat oven to 325°F (165°C)
Grease a 5" x 9" (1.5 quart) loaf pan.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and ground ginger together.
In a large bowl, mix the sweet potato puree, coconut sugar, melted coconut oil, vanilla, and flax mixture together.
Pour dry ingredients into wet ingredients and mix well to combine.
Fold in the chocolate chunks or chocolate chips.
Pour into greased loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean. See note below.
Please read all of the helpful tips and info above before making this recipe.
Baking times will vary slightly, depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
2 medium sized sweet potatoes will give you the 1 ½ cups of pureed sweet potato needed for this recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results can vary if you substitute. I've never used any other brand of flour to make this recipe (other than Bob's Red Mill with the red label, not the blue! Click that link to see the correct one), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Nutrition info listed below is for 1 of 12 slices and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.