Spiced Sweet Potato Quick Bread (gluten free, yeast free, vegan)

I pulled together this recipe not for myself, but for my celiac childhood friend and my gluten-intolerant landlady. I had some sweet potato that needed to be used, a bunch of flours, and an open afternoon, so why not bake for friends? This is an adapted version of the Pumpkin Spice Bread recipe from the Food Allergy Survival Guide. While it isn't something I can eat right now, and I actually didn't even try it,the report from my landlady is that this bread is perfectly spiced, has a sweet honey flavor, is totally sliceable, and was decadent smeared with goat butter. She said it was just a little crumbly, but in a good way. I can attest to the fact that it smelled amazing while it baked. My other friend said it became dry quickly, but she loved the taste.

The flour mix is way more complex than I usually go for - it uses 6 different flours - but the results were really positive. The loaf was dense, raised like a gem, and removed from the pan very easily. If you want to simplify the flours, go forth at your own risk - I'm not sure what will happen! I made a double batch, and cooked half in a large loaf pan, and the other half in two mini loaf pans (mini loaves baked 40-50 minutes). Both looked lovely! This recipe would make great muffins too, probably baking for 20-25 minutes. I chose to add pecans and currants, but feel free to mix it up - try dried cranberries, golden raisins, or snipped dried apricots, or chopped walnuts, brazil nuts, or hazelnuts. Or, try adding a handful of chocolate or carob chips!

Sorry the photo is so awful, but at least it gives an idea! :)

Spiced Sweet Potato Quick Bread (gluten free, vegan)

 3/4 c pureed cooked sweet potato
1/2 raw honey (substitute raw agave nectar if hardcore vegan or if you require low GI)
1/3 c canola or sunflower oil
1/4 c unsweetened natural applesauce
1/4-1/2 c apple juice
1 c homemade all-purpose flour mix (equal parts millet, sorghum, and brown rice flours)
1/4 c tapioca flour/starch
1/4 c garfava flour
1/4 c quinoa flour
1 1/2 tsp corn-free baking powder
1 1/2 tsp baking soda
1 t cinnamon
1 t ginger
1/2 t allspice
1/2 t salt
1 tsp guar gum
optional: 1/2 c chopped pecans
optional: 1/2 c currants or dried cranberries

Preheat oven to 325 F. Oil a large loaf pan (8 1/2 in x 4 1/4 in x 3 1/8 in) and dust with rice flour.

In a large bowl, combine sweet potato, oil, honey, applesauce, and 1/4 c of apple juice. Mix until smooth and well combined.In a medium bowl, whisk flours, baking soda, baking powder, guar gum, spices, and salt.
Gradually add dry ingredients to wet, beating at low speed. Add more apple juice as needed to get a smooth batter.Fold in currants and pecans if using.

Spoon batter in prepared loaf pan, and smooth top. If desired, sprinkle with additional finely chopped pecans! Bake for 60-70 minutes, or until toothpick inserted into middle of loaf comes out clean. If top is browning too much and loaf is still soft in center, cover loosely with foil until loaf is fully baked.

Remove from oven, and let cool 10-15 minutes in pan, then gently transfer loaf to a cooling rack. Let it cool completely before slicing with a serrated knife.