FASHION TALES // Spice Loaf-Recipe
Ingredients:
Quality butter, for greasing pan
200g (1 cup) granulated Stevia (or caster sugar)
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
Method:
- 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.
- 2. In a blender, puree the sweet potato to a slightly smooth but thick texture. Set aside.
- 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.
- 4. Slowly mix in the eggs and pureed sweet potato in the large bowl with the flour mixture. Mix in the chopped walnuts.
- 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.
- 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.
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