Autumn Spice Bread [Recipe]

FASHION TALES // Spice Loaf-Recipe
    Quality butter, for greasing pan 
    200g (1 cup) granulated Stevia (or caster sugar) 
    50g (1/4 cup) Zero calorie golden sweetener or Muscovado sugar   
    118ml (1/2 cup) Pumpkin Seed oil 
    2 large eggs 
    1 large sweet potato 450g (1 pound), boiled and skin removed 
    187g (1 1/2 cups) plain flour, sifted 
    65g (1/2 cup) coarsely chopped walnuts  
    1/2 teaspoon caramel extract 
    1/4 teaspoon pure vanilla extract 
    1/2 teaspoon ground cardamom 
    1 teaspoon ground cinnamon 
    1/4 teaspoon ground nutmeg 
    1/2 teaspoon bicarbonate of soda 
    1/4 teaspoon kosher salt 
    1/4 teaspoon baking powder 

For the glaze 
62g (1/2 cup) zero-calorie Confectioners’ sweetener (or icing sugar) 
1 tablespoon butter, melted 
1 tablespoon almond milk or any plant-based milk

Yield: Makes 1 loaf 
  1. 1. Preheat oven to 150C/350°F. Generously butter a loaf pan (or you can use several ramekins). Then, lightly sprinkle flour in the bottom and sides of the pan. 
  1. 2. In a blender, puree the sweet potato to a slightly smooth but thick texture. Set aside.  
  1. 3. In a large mixing bowl, add in the sifted flour, cardamom, cinnamon, nutmeg, baking soda, salt and baking powder. Make a well in the centre of the bowl. With a spatula or wooden spoon, blend the Stevia, Muscovado sugar and pumpkin seed oil in a large bowl. Add in the caramel extract, and vanilla extract. 
  1. 4. Slowly mix in the eggs and pureed sweet potato in the large bowl with the flour mixture. Mix in the chopped walnuts. 
  1. 5. Divide the batter equally between the prepared pan or individual ramekins. Bake until a toothpick comes out clean when inserted in the centre of the loaf, about 50-57 minutes. Transfer to a cooling rack for 8-10 minutes. Lay a piece of greaseproof paper or parchment under the cooling rack. Using a sharp knife, cut around the edge of the loaf. Turn out onto the cooling rack to cool completely before glazing. 
  1. 6. Glaze: Whisk together the glazing ingredients (butter, Confectioners’ sweetener, and almond milk) until a slightly thick paste consistency forms. With a toothpick pierce the loaf along the centre lengthwise 6-8 times, then pour the glaze evenly over the loaf. Let the spice bread sit for the glaze to set for about 5 minutes before serving. Serve with a dollop of clotted cream, or with a scoop of cinnamon ice cream. Enjoy! 
*Notes:  If you don’t have Muscovado sugar then you can use 75g (1/2 cup) coconut palm sugar. Muscovado is a type of unrefined sugar that has a naturally stronger molasses content flavour so it works well here. *To make this entirely sugar-free I typically use monk fruit sweeteners or a granulated Stevia blend.

Recipe by Madison of FASHION TALES blog.