Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, spices, salt and brown sugar. Mix together. Set aside.
1 ½ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ¼ teaspoon Salt, ⅓ Cup Light Brown Sugar
In a smaller bowl, crack one egg. Whisk until frothy.
1 Egg
Add the oil, maple syrup, vanilla and milk to the egg. Whisk until it is well combined.
½ Cup Olive Oil, ¼ Cup Maple Syrup, ½ teaspoon Vanilla, ⅓ Cup Non-Dairy Milk
Add the egg mixture to the dry ingredients. Add the mashed sweet potato as well. Fold together about 10 strokes. Add ½ C of the chopped pecans. Fold about 5 more times.
¾ Cup Mashed Sweet Potato, ¾ Cup Pecans
Let batter rest in the bowl for about 10 minutes.
Pour batter into your prepared loaf pan. Sprinkle the top with remaining ¼ C chopped pecans.
Bake for 50-55 minutes, until top springs back when gently poked.
Remove from oven and cool in the pan for 10 minutes. Remove to wire rack to cool completely.
Store in an airtight container for up to 3-4 days.
Notes
Storage: Store leftover sweet potato bread in an airtight container in the refrigerator for up to 4 days.