Happy Christmas! I can’t stop baking.

This started as pumpkin bread, but then I remembered I had leftover roasted yams, so used them instead of pumpkin. Just makes it a little extra special, and I could cut down on the sugar, so you can eat the entire loaf by yourself and not feel bad.

Adapted from The Kind Life

Makes two 8″ x 4″ loaves

1 cup chopped walnuts
2 1/2  cups all-purpose flour
1 cup packed dark brown sugar
1/3 cup vegan white sugar
2 teaspoons baking soda
1 teaspoon salt
2 tsp pumpkin pie spice
2 cups roasted yam puree (roast whole yams you’ve poked with a fork at 400 degrees until very soft, cool, peel skins off and mash the insides with a fork)
3/4 cup melted coconut oil
2/3 cup almond milk

Preheat oven to 350 degrees F. Grease two 8″ x 4″ loaf pans.

In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, and pumpkin pie spice. Add the yam puree, oil, and almond milk, and mix until all of the flour is absorbed. Fold in the walnuts. Divide the batter evenly between the prepared pans.

Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.