Sweet Potato Cranberry Quick Bread (Gluten Free)
- Author: Beard And Bonnet
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 10 1x
- 2 cups gluten free all purpose flour + 2 tablespoons for prepping the pan
- 3/4 cup organic granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup dried cranberries
- 1 cup unsweetened coconut milk
- 2 large farm fresh eggs, at room temperature
- 1 teaspoon gluten free vanilla extract
- 1 cup mashed sweet potato
- 1/2 cup unsalted butter, melted and cooled + 1 tablespoon for prepping the pan
- 2 tablespoons turbinado sugar
- Preheat the oven to 350°F with a rack positioned in the bottom third of the oven. Grease and flour a loaf pan (9 x 5-inch) with a tablespoon of butter and 2 tablespoons of flour. Ensuring that the bottom and the sides of the pan are all coated. Tap out any excess flour.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix with a whisk until well combined. Stir in the cranberries and set aside.
- In a separate medium sized bowl combine the coconut milk, eggs, vanilla, and sweet potato. Beat with a whisk until combined. Pour the wet ingredients over the dry ingredients. Add the melted, cooled butter and fold the batter gently with a spatula until all of the wet ingredients and butter are completely combined with the dry.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the turbinado sugar over the top of the loaf cake.
- Bake, rotating halfway through, until the top is golden and a toothpick inserted into the center comes out clean, about 50 minutes.
