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Article: Sweet Potato Bread with Granola Crumble Topping


Sweet Potato Bread with Granola Crumble Topping

Sweet Potato Cinnamon Ginger Buckwheat Healthy Loaf Bread

This sweet potato buckwheat mini loaf stays moist for days.

It’s not too sweet - only subtly so from the natural sweetness of the sweet potatoes, and a touch of maple syrup. It gets its nuttiness from the buckwheat flour which complements our granola, used for a crunchy topping!

- 1 can of sweet potato purée
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup milk
- 1/4 cup extra virgin olive oil
- 2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of cinnamon
- 1 cup buckwheat flour
- Rosemary or Chai granola
- diced sweet potato 

To make, preheat the oven to 375. Whisk the eggs with sweet potato purée, maple syrup, goat milk (or your milk of choice), olive oil, bourbon, baking powder + soda, salt, and spices.

Fold in the buckwheat flour. Once completely incorporated, pour into 1 large greased loaf pan – or 5 mini loaf pans like us. ⠀

Top with diced sweet potatoes + granola, then bake. We used our rosemary granola, but you can use any of our flavors. Imagine how good the sweet potato granola would be on this?⠀

Serve with cheese, honey, créme fraîche, quark, fresh apples, and the like! So delish as a snack or for breakfast.

bumble & butter Recipe, Best Ever Moist Pumpkin Sweet Potato Bread with Buckwheat Flour, Low No Sugar, Healthy

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