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Gluten Free Sweet Potato Bread

Gluten-Free Sweet Potato Bread

Linda M. Harris
This Gluten-Free Sweet Potato Bread is a moist, naturally sweet, and perfectly spiced loaf that’s easy to make and packed with nutrients.
Made with mashed sweet potatoes, warm spices, and a soft crumb, this bread is perfect for breakfast, snacks, or even dessert.
Plus, it’s gluten-free, with dairy-free and vegan options available!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 10 Slices
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 Silicone spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 9x5-inch loaf pan
  • 1 Parchment paper (for lining)
  • 1 Wire rack (for cooling)
  • 1 oven

Ingredients
  

Wet Ingredients:

  • 1 cup mashed sweet potatoes fresh or canned, smooth and lump-free
  • 2 large eggs or flax eggs for a vegan option
  • ⅓ cup coconut oil melted, or substitute with butter
  • ½ cup maple syrup or honey
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 ½ cups gluten-free all-purpose flour with xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Optional Add-Ins:

  • ½ cup chopped pecans or walnuts
  • ¼ cup dark chocolate chips
  • ¼ cup dried cranberries or raisins

Instructions
 

Step 1: Prepare the Ingredients

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  • If using fresh sweet potatoes, roast or steam them until soft, then mash until smooth.

Step 2: Mix the Wet Ingredients

  • In a large bowl, whisk together the mashed sweet potatoes, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.

Step 3: Combine the Dry Ingredients

  • In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 4: Mix Everything Together

  • Gently fold the dry ingredients into the wet mixture, stirring until just combined (do not overmix).
  • If using add-ins like nuts or chocolate chips, fold them in at this stage.

Step 5: Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • If the top is browning too quickly, loosely cover the loaf with aluminum foil for the last 15 minutes of baking.

Step 6: Cool and Serve

  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Slice and serve warm or at room temperature. Enjoy!

Notes

  • Flour Substitute: If using almond flour, combine it with coconut flour (1:1 ratio) for better structure.
  • Vegan Version: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
  • Nut-Free: Omit nuts or use sunflower seeds for crunch.
  • Storage: Keep at room temperature for 3 days, refrigerate for 7-10 days, or freeze for up to 3 months.
  • Serving Ideas: Delicious on its own, toasted with nut butter, or drizzled with honey.
Keyword Gluten-Free Sweet Potato Bread