Step 1

Preheat over to 350F.

Step 2

Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl.

Step 3

Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.

Step 4

Whisk until combined.

Step 5

Line a loaf pan 8 inch loaf pan with parchment paper.

Step 6

Transfer the batter to the loaf pan and smooth with a spatula.

Step 7

Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.

Step 8

Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.