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Instant Pot Paleo Cinnamon Walnut Sweet Potato Bread

Instant Pot Paleo Cinnamon Walnut Sweet Potato Bread


  • Author: Ester Perez
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x

Description

Instant Pot Paleo Cinnamon Walnut Sweet Potato Bread-a moist flavorful bread easily made in the pressure cooker.  The perfect accompaniment for breakfast!  Paleo friendly, grain free, gluten free and dairy free. 


Scale

Ingredients

  • 1 1/4 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar (if you prefer a sweeter loaf use 1/3)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup sweet potato/yam puree
  • 1/2 cup unsweetened almond milk or dairy free alternative
  • 2 Tablespoons coconut oil or other light flavored oil
  • 1 teaspoon apple cider vinegar
  • 1/3 cup chopped walnuts
  • (2 cups water for steaming)

Instructions

  1. In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, ground cinnamon, pumpkin pie spice, baking soda and salt.
  2. Mix in eggs, sweet potato or yam puree, dairy free milk, oil and apple cider vinegar until batter is smooth.  Fold in walnuts.
  3. Line a small loaf pan (3 1/2 X 7 1/2 ) with parchment paper and pour batter in.  Smooth top.  Cover with foil.
  4. Add 2 cups of water to your Instant Pot and place a trivet with handles (mine came with one).  Add your loaf pan and set to high pressure for 30 minutes and allow to naturally release (about 25 minutes).
  5. Remove loaf pan carefully with a towel, remove foil and allow to cool 10 minutes before serving.

Notes

  • This Sweet Potato Bread is slightly sweet, if you want a sweeter loaf, you can use 1/3 cup of coconut sugar instead of 1/4 cup.
  • If your trivet does not have handles, you can make some by folding foil and threading through the sides.
  • I am using an 8 quart Instant Pot for this recipe
  • Leftover bread should be stored in a sealed container or ziplock bag in the refrigerator