Sweet Potato-Pecan Bread

photo taken from the goddess's kitchen blog

Sweet Potato-Pecan Bread

Topping:
2 tsp. sugar
2 tsp. barley flour
1 tsp. cinnamon
3 tbsp. whole pecans

Bread:

3/4 cup sweet potato puree *
1/4 cup canola, safflower, or sunflower oil
1/4 cup maple syrup
3/4 cup soy milk (can use other milk if preferred)
1 tsp. apple cider vinegar
2 tsp. vanilla
1/4 cup sugar
1/2 cup coarsely chopped pecans or walnuts
1 3/4 cup barley flour (can use other flour if preferred)
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. allspice
dash of nutmeg
1/2 tsp. salt

Preheat oven to 350F. Oil a loaf pan and set aside. In a small bowl, mix the topping ingredients and set aside.

Mix sweet potato puree, oil, syrup, soy milk, vinegar, and vanilla in a medium bowl.
In a separate, larger bowl, place the sugar and nuts, sifts all dry ingredients together. Whisk the wet ingredients into the dry. Do not overwork the batter! if the batter seems very stiff, add 1 tsp. soy milk. Finish mixing with a spatula to scrape the sides of the bowl. mix just until all of the ingredients are incorporated. Pour the batter into the prepared pan. Sprinkle with the topping mixture.
Bake for 35 minutes, rotate the pan a half turn to ensure even baking, and bake 35 minutes more or until a knife inserted in the center comes out clean. Let cook for 15 minutes before slicing.

*For sweet potato puree:
peel and cut 1 sweet potato into chunks; steam 10-15 minutes or until tender. Or can use canned sweet potato. when the potato is tender , drain, reserving some of the cooking liquid. Puree in a food processor or blender, adding the reserved cooking liquid a little at a time to thin the puree if necessary. The puree should be slightly thinner than mashed potatoes.

taken from" Simple Treats-a wheat free, dairy free guide to scrumptious baked goods by Ellen Abraham"