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!)
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Servings: 9 slices
Calories: 287kcal
Ingredients
- 1.5 cup Mashed Sweet Potatoes (or 1 large sweet potato)
- 2 Large Eggs (or 2 flax egg for vegan option)
- 2 cups Regular All Purpose Flour or Gluten-Free All Purpose Flour (that contains xanthan gum)
- 1/2 cup Blanched Almond Flour (not almond meal)
- 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.
Notes
Cooking the Sweet Potato:
- 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
Calories: 287kcal