When you are tired of pumpkin bread, try this sweet potato bread! This Gluten-Free Sweet Potato Bread is made with mashed sweet potatoes, warm spices, and topped with chopped nuts. 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 with one simple swap!)
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Yeah, sure, pumpkin bread is cool, and I even enjoy my fair share of pumpkin desserts. But one quick bread I can never get enough of is this sweet potato bread. It’s warm, fluffy, moist, perfectly sweetened AND, you can enjoy it any time of year — not just the fall *side-eyeing pumpkin season*.
@caprililly When you are tired of pumpkin bread, give this sweet potato bread a try 😌 #sweetpotato #sweetpotatobread #quickbread #glutenfree ♬ Stuck In The Middle – Tai Verdes
The best part about this bread is that it is completely gluten-free, refined sugar-free, and dairy-free, which means it’s a safe treat for many to enjoy. With this recipe, you can share it and no one will guess it is gluten-free. The loaf is airy, and fluffy and taste almost like a cinnamon sweet potato cake.
I’ve gotten quite good at making fool-proof gluten-free breads. If you want to check some of them out, here are a few of my favorites: Lemon Blueberry Bread, Sweet Potato Cornbread, Homemade Pesto Crusted Focaccia Bread, or Jalapeno Cheddar Biscuits!
TIPS FOR MAKING YOUR SWEET POTATO BREAD
- While roasting sweet potatoes does take a bit longer than steaming or microwaving, it’s totally worth it! Baking them in the oven removes extra moisture, so your bread won’t turn out dense, and it brings out the natural sweetness, too!
- 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.
- Flax Egg = 2.5 tablespoons ground flaxseed + 5 tablespoons water. Let it sit for 10 minutes before adding to the ingredients.
TO COOK THE SWEET POTATO
- Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast in the oven.
- 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.
- 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.)
Japanese Sweet Potato Bread
I use Japanese Sweet Potatoes in this recipe because, despite the white interior and resemblance to white-fleshed potatoes, Japanese sweet potatoes have a much sweeter taste than regular sweet potatoes. Not only are they the sweetest of all the potatoes, but they are also the highest in antioxidants! For this recipe, you can use Japanese Sweet Potatoes or orange sweet potatoes.
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 + 5 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: 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.
- 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.
How to Make Gluten-Free Sweet Potato Bread
Making sweet potato bread is super easy! Check out the video below or these step-by-step images!
Step 1: Combine all the liquid ingredients in a blender
Step 2: Whisk together the dry ingredients in a large bowl
Step 3: Combine the wet and dry ingredients using a spatula. Avoid overmixing
Mix in any optional add-ins like nuts or chocolate chips
Step 4: Add to a 9×5 loaf tin and top with a mix of nuts and seeds
Step 5: Bake in a preheated oven at 350°F for about 60 minutes.
Tips & Tricks
- Bake your bread 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.
- 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.
Delicious Sweet Potato Bread | Gluten-Free with Vegan Option
Ingredients
Wet Ingredients
- 1.5 cup Mashed Sweet Potatoes (or 1 large sweet potato)
- 2 Large Eggs see below for vegan option
- 1/3 cup Maple Syrup
- 3/4 cup Coconut Sugar, optional (or brown sugar)
- 1/2 cup Non-Dairy Milk
- 1/4 cup Coconut Oil, melted
- 1 tsp Vanilla Extract
Dry Ingredients
- 2 cups Gluten-Free All Purpose Flour (that contains xanthan gum) (or Regular All Purpose Flour)
- 1/2 cup Blanched Almond Flour (not almond meal)
- 3 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Optional Toppings
- 1 Sprig Fresh Sage
- 1/4 cup Sliced Almond (or pecans)
- 1/4 cup Walnuts
Instructions
- Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast it in the oven.
- Preheat the oven to 350°F.
- 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 it does not cook the other ingredients while blending (the egg especially).
- 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.
- 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.
- Top with mixed nuts and seeds. 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.)
- Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
- Enjoy it for breakfast, dessert, or a snack. Store any leftover sweet potato bread in an airtight container.
Video
Notes
- 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.
- 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.)
- 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.
Nutrition
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
- Sweet Potato Biscuits | Gluten-Free
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Wonderful recipe! What is the spread you used on the slice illustrated above? It looks yummy. Thanks!
That was fig jam that I brought at the farmers market. It was really tasty 🙂
What can I replace the almond flour for? I’m not able to do nuts due to histamine intolerance
Thank you
Hi Rose! You can use 1/4 cup more of the gluten-free all-purpose flour. You can also add 1-2 tbsp of cornstarch to help absorb any excess liquid and make the batter thick.
This was a stunning loaf that tasted as good as it looked! Saved a few slices in the freezer for later.
Hi Jazz! I am happy you enjoyed the recipe! I tend to freeze a few slices too so that I have a nice snack to visit later!
This was such a yummy treat this weekend! I made it Sunday morning and it was gone by Sunday night! The almonds and sage on top were such a delicious flavor boost!
Hi Chenee! That’s exactly how it goes in my home too! I am happy you enjoyed the recipe! 🙂
Like your dad, we are also fans of sweet potatoes, and we knew we had to give this recipe a try as soon as we saw it! And wow! It was so moist! The perfect anytime snack and great for breakfast.
Thank you, Eric and Shanna! So glad you enjoyed the recipe!
Oh my!! This was so airy, fluffy and moist and the cinnamon paired so so well with the sweet potato!!! This was freakin perfect!!
Hi Kalihi! I am so glad you enjoyed the recipe! Thanks for leaving a review!