When I made this bread my goal was to make a "sweet bread" that was gluten free. I tried to sneak a lot of nutritious ingredients into this recipe.

1 3/4 cups garbanzo flour
3/4 cup sugar (1/2 cup brown sugar and 1/4 granulated sugar)
1/2 cup cocoa powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup sweet potato
1/4 cup oil
2 large eggs, beaten
1/2 cup orange juice
1 cup fresh cranberries
1/2 cup pumpkin seeds (or your favorite nuts)

In medium bowl combine flour, sugar, cocoa powder, baking soda, cinnamon, and cloves. Mix thoroughly. Microwave 1 medium size sweet potato 7 to 8 minutes or until soft. Remove skin from sweet potato and mash sweet potato. Add 1 cup of sweet potato, oil, eggs, and orange juice to bowl and mix thoroughly. Add pumpkin seeds and cranberries and stir. Pour into a greased and "floured": pan. (Use cocoa powder or garbanzo flour to "flour" the bread pan.) Bake in a preheated oven at 350 degrees for about 45 minutes to 50 minutes or until an inserted toothpick comes out clean.

Note: Garbanzo flour doesn't form gluten, so you don't have to worry about overstirring, and it's great for those with an allergy to gluten.

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