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Delicious Gluten-Free Sweet Potato Bread

by Capri Lilly

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese 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 Chocolate Avocado Bread, Homemade Focaccia Bread, or Jalapeno Cheddar Biscuits next!

overhead  image of Gluten Free Sweet Potato Bread with three slices cut to show texture

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I have to dedicate this recipe to my dad, 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!

a close up shot of 3 slices of sweet potato bread with remaining loaf in background

This gluten-free sweet potato bread is an absolute favorite of mine. Sweet potato bread is a super easy quick bread that when made right 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. 

sweet potato bread in a loaf pan

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!

over head image of ingredients needed to make gluten free sweet potato bread: gluten free all purpose flour shown in large bowl with almond flour. vanilla extract, non-dairy milk in glass, coconut oil and maple syrup in measuring cups, two eggs, bakin gsoda, baking powder, spices, and japanese sweet potato all shown in the image

What Do You Need 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.

How to Make Gluten-Free Sweet Potato Bread?

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

  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.
flat-lay image of Gluten Free Sweet Potato Bread placed on a wire rack with fresh sage sprig in background

Tips To 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.

flatlay image of Gluten Free Sweet Potato Bread with three slices cut to show texture

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

If you make this Gluten-Free Sweet Potato Bread, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you! 

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

Zucchini Blueberry Muffins

Vegan Gluten-Free Pumpkin Chocolate Chip Bread

Chocolate Avocado Bread

Chocolate Zucchini Muffins

Baked Strawberry Donuts

Don’t forget to connect with me on INSTAGRAM and PINTEREST, for your daily dose of healthy delicious recipes!

Gluten Free Sweet Potato Bread with three slices cut to show texture
Print Recipe
5 from 15 votes

Delicious Sweet Potato Bread | Gluten-Free with Vegan Option

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese 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 a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free
Keyword: gluten free bread, gluten-free, healthy, healthy bread, japanese sweet potato, quick bread, sweet potato, Sweet potato bread
Servings: 9 slices
Calories: 287kcal
Author: Capri Lilly

Ingredients

  • 1.5 cup Mashed Sweet Potatoes (or 1 large sweet potato)
  • 2 Large Eggs (or 2 flax egg for vegan option)
  • 2 cups Gluten-Free All Purpose Flour (or sub regular flour)
  • 1/2 cup Blanched Almond Flour
  • 1/3 cup Maple Syrup
  • 1/2 cup Coconut Sugar, optional (or brown sugar)
  • 1/2 cup Non-Dairy Milk
  • 1/4 cup Coconut Oil, melted
  • 1 tsp Vanilla Extract
  • 2 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)

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 (flours, baking powder, baking soda, and sugar) 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 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.)
  • 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

Cooking the  Sweet Potato:
  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.)
How to Make Flax Egg for Vegan Option:
Simply combine 2.5 tbsp ground flaxseeds with 6 tablespoons of water. Let it sit for about 10 minutes and then it is ready to use.
Tips to 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.
***The calories shown are based on the loaf being cut into 9 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.***
nutrition facts for gluten free sweet potato bread, per slice with a total of 9 slices. 1 slice is 287 calories, 5.3g protein, 9.5g total fat, cholesterol 41mg, socium 165mg, total carbohydrate 44.7g. The calories shown are based on the loaf being cut into 9 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

 

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26 comments

Tamara March 3, 2021 - 6:32 pm

5 stars
When I tell you this bread was delicious! It was so moist and so full of flavor. It didn’t even last one night in our household! My husband kept coming back and heating a piece up for himself! I’ll definitely be making another batch soon.

Reply
Capri Lilly March 3, 2021 - 7:37 pm

Hi Tamara! That’s how it is in my family too when I make this bread! It’s gone in 60 seconds! I am glad you and your family enjoyed the recipe!

Reply
Robin March 8, 2021 - 5:25 am

5 stars
You had my attention at gluten-free and bread. This is my new, go to snack!

Reply
Capri Lilly March 8, 2021 - 8:45 pm

Hi Robin! It’s a go-to snack of mine as well! I am happy you enjoy the recipe!

Reply
Marta March 3, 2021 - 6:51 pm

5 stars
I had some frozen sweet potato leftover from the holidays that was screaming for this recipe. I couldn’t even taste the difference between this gluten free version and the conventional one. Definitely worth a repeat.

Reply
Capri Lilly March 3, 2021 - 7:36 pm

Hi Marta! Definitely a great use of leftover sweet potatoes! I am happy you could not tell the difference between the gluten-free and conventional version– that is my goal!! Thank you for leaving. review

Reply
Andréa Janssen March 3, 2021 - 8:00 pm

5 stars
I loved that this bread was fluffy and not too dense. And all those beautiful spices were such a great addition!

Reply
Capri Lilly March 3, 2021 - 11:21 pm

Hi Andrea! I am so happy you enjoyed the recipe! Thanks for leaving a review!

Reply
Liz March 3, 2021 - 8:42 pm

5 stars
This sounds really yummy! I have sweet potatoes I need to use so this seems like the perfect solution!

Reply
Capri Lilly March 3, 2021 - 11:20 pm

Definitely! Enjoy!

Reply
Jere Cassidy March 3, 2021 - 8:51 pm

5 stars
I have never had sweet potato bread and your recipe looks sodelicious. It is amazing all the ingredients you use to make this bread healthier.

Reply
Genevieve | Fitty Foodlicious March 4, 2021 - 1:40 am

5 stars
Sweet potato bread is such an interesting concept! I love that you added sage to the top. Looks delicious!

Reply
Amanda Marie March 5, 2021 - 1:21 pm

5 stars
I had never heard of sweet potato bread. I am so glad I found this, the bread is wonderful!

Reply
Kate March 7, 2021 - 9:56 pm

5 stars
Many thanks for sharing this recipe. This bread looks and sounds delicious. I am sure it tastes even better when I try it.

Reply
Cat William March 7, 2021 - 11:22 pm

5 stars
I loved this recipe! Hubby has been trying to find a healthy bread alternative and this recipe nailed it.

Reply
Capri Lilly March 8, 2021 - 2:14 am

So glad you both enjoyed it!

Reply
Carita March 8, 2021 - 3:52 pm

5 stars
From a non baker, this recipe did NOT disappoint! The recipe was thorough and not overwhelming and I can’t wait to make this again!

Reply
Capri Lilly March 8, 2021 - 8:46 pm

Hi Carita! I am so happy you enjoyed the recipe! I am glad you found my tips and instructions helpful!

Reply
Kaluhi March 9, 2021 - 9:11 am

5 stars
Oh my!! This was so airy, fluffy and moist and the cinnamon paired so so well with the sweet potato!!! This was freakin perfect!!

Reply
Capri Lilly March 9, 2021 - 6:00 pm

Hi Kalihi! I am so glad you enjoyed the recipe! Thanks for leaving a review!

Reply
Eric & Shanna Jones March 9, 2021 - 2:42 pm

5 stars
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.

Reply
Capri Lilly March 9, 2021 - 6:01 pm

Thank you, Eric and Shanna! So glad you enjoyed the recipe!

Reply
Chenée March 10, 2021 - 5:54 am

5 stars
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!

Reply
Capri Lilly March 10, 2021 - 5:24 pm

Hi Chenee! That’s exactly how it goes in my home too! I am happy you enjoyed the recipe! 🙂

Reply
Jazz March 10, 2021 - 5:39 pm

5 stars
This was a stunning loaf that tasted as good as it looked! Saved a few slices in the freezer for later.

Reply
Capri Lilly March 10, 2021 - 6:16 pm

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!

Reply

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