Delicious Gluten-Free Sweet Potato Bread

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with mashed sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or as a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

If you love homemade gluten-free bread recipes, you’ll definitely want to try my Lemon Blueberry Bread, Sweet Potato Cornbread, Homemade Pesto Crusted Focaccia Bread, or Jalapeno Cheddar Biscuits next!

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I have to dedicate this recipe to my father, who is a lover of all things sweet potatoes. I am sure I developed my love of sweet potatoes from him. He has an incredible sweet potato pie recipe that I am just waiting for him to share the recipe with me!

For now, I am going to share one of my favorite quick bread recipes: This Sweet Potato Quick Bread! It is the perfect loaf to make at any time of the year, but I especially love to make it in the fall and winter!

This gluten-free roasted sweet potato bread is an absolute favorite of mine. Sweet potato bread is a super easy quick bread that tastes almost like a fluffy, cinnamon sweet potato cake! I like to enjoy this sweet potato bread for breakfast or as a snack throughout the day. I simply grab a slice and top it with honey for the ultimate treat! 

This is a healthy sweet potato bread recipe made with simple, clean ingredients. You can easily make this sweet potato bread vegan by using flax egg instead of regular eggs. This recipe is also refined sugar-free, needing only maple syrup and coconut sugar or the perfect level of sweetness. 

Ingredients To Make Sweet Potato Bread

• Sweet potatoes: You can use 1 large or 2 medium-sized sweet potatoes. You’ll need about 2 cups of {Mashed} sweet potato for this recipe
• Eggs: Eggs bind the ingredients together in this recipe. If you would like to have vegan sweet potato bread, simply omit the eggs and use flax eggs instead. (Flax Egg: 2.5 tbsp + 6 tbsp water combined. Stir and let sit for 10 minutes before using) 
• Gluten-Free Flour: I used King Arthur Measure for Measure Certified Gluten-Free Flour for this recipe. If you are not sensitive to gluten, you can substitute the gluten-free flour with regular flour like this King Arthur All-Purpose Flour. 
• Almond Flour: I’ve found that almond flour works wonders in baking and helps to create the most fluffy, enjoyable texture in baked goods. Only a half cup of almond flour is needed in this recipe to make this sweet potato bread extra fluffy and absorb any excess moisture from the sweet potatoes. My favorite almond flour to use is Blue Diamond Blanched Almond Flour.
• Sweetener: This recipe is refined-sugar-free using pure maple syrup and coconut sugar to provide the perfect level of sweetness. If you want do not have coconut sugar on hand, you can use brown sugar instead. 
• Liquid: You’ll need non-dairy milk, vanilla extract, and melted coconut oil. You can use any non-dairy milk you like. I use almond milk in this recipe. I have not tried using regular milk in this recipe. If you do, let me know in the comments how it goes!
• Spices and Such: The spices are what help give this sweet potato bread the delicious warm flavors that complement the sweetness of the potatoes. Cinnamon is a must! You’ll also need nutmeg and ginger. I top my bread with sage and almonds before baking to make the bread more decorative and add another layer of flavor! 
• Baking Soda and Baking Powder: Make sure you are using fresh baking soda and powder. They both work together to help this delicious bread rise while baking. 
• Loaf Pan: You’ll need a 9 x 5 loaf pan for this recipe. You can also use this recipe to make sweet potato muffins. Simply pour the batter in a muffin tin and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Making sweet potato bread is super easy! Check out the video below or these step-by-step images! 

How to Make Gluten-Free Sweet Potato Bread?

1. Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast in the oven.
   1. To steam in the microwave: wash the sweet potato thoroughly, pierce the potato with a fork 4-5 times, wrap with a damp paper towel, place on a microwave-safe dish, and microwave for 5-10 minutes, or until the potato can be easily pierced with a fork. 
   2. To roast in the oven: thoroughly wash the sweet potato, wrap the sweet potato in aluminum foil, place in a preheated oven at 425°F, roast the sweet potato for 45 minutes to an hour, or until the potato can be easily pierced with a fork. (Roasting the Sweet Potato in the oven is my preferred method for this recipe.)
2. Combine all of the liquid ingredients, spices, and sweet potato in a blender or food processor. Puree until smooth. Remember to allow the sweet potato to cool before using it so that you do not cook the other ingredients while blending (the egg especially). 
3. Combine all of the dry ingredients and whisk to remove any large chunks. Add the wet ingredients to the dry ingredients and mix until well incorporated.
4. Line a loaf pan with parchment paper or cooking oil. Then, pour the batter into the loaf pan and smooth it so that it is evenly dispersed in the pan. 
5. Top with sage and sliced almonds (optional). Bake in a preheated oven at 350°F for about 60 minutes, or until the top is golden, the loaf is springy to the touch, and a toothpick inserted in the center comes out clean. (If the interior is not cooked all the way through after checking, cover the loaf pan with foil and bake baking for about 10-20 minutes, checking with a toothpick periodically. The foil helps to prevent the top from browning too much.) 
6. Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
7. Enjoy it for breakfast, dessert, or a snack. Store any leftover sweet potato bread in an airtight container.

Tips For Making The Best Sweet Potato Bread 

• Use two medium-sized sweet potatoes or 1 large sweet potato
• You can roast or steam the potatoes up to 24 hours before making the bread. Just make sure to store them in an airtight container in the fridge until you are ready to use them. 
• If you are not sensitive to gluten, you can use regular all-purpose flour for this recipe.
• If you’d like vegan sweet potato bread, simply use flax egg instead of regular eggs. 
• Don’t skimp on the spices. The cinnamon, nutmeg, and ginger give the sweet potato bread a deep, warm flavor. 
• You can also use this recipe to make sweet potato muffins. Simply pour the batter in a muffin tin and bake in a preheated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean.

How To Store Your Sweet Potato Bread?

Store your sweet potato bread in an airtight container. You can leave it on the counter at room temperature for up to 5 days. You can also store it in the fridge for up to 10 days.

Can I Freeze My Sweet Potato Bread?

You can most certainly store any leftover sweet potato bread in the freezer! I recommend keeping the sweet potato bread in loaf form, wrapping it tightly in plastic wrap, and storing it in a large Ziplock bag. When you are ready to enjoy it, let it first thaw out completely at room temperature.

I hope you enjoy this Gluten-Free Sweet Potato Bread Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.

More healthy & delicious bread and muffin recipes! All Gluten-Free!

• Zucchini Blueberry Muffins
• Easy Blender Carrot Cake Muffins (Gluten-Free + Vegan)
• Vegan Gluten-Free Pumpkin Chocolate Chip Bread
• Chocolate Avocado Bread
• Chocolate Zucchini Muffins
• Baked Strawberry Donuts
• Homemade Honey Cornbread

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