A Healthy Sweet Potato Bread recipe made with almond and oat flours, sweetened with maple syrup and sweet potato and spices. Gluten-free, dairy-free.
When it comes to fall baking, I find I have certain unspoken requirements.
- Will it make the kitchen smell amazing?
- Is it simple enough so that I can spend more time feeling good about the fact that I baked something delicious, than actual time spent baking?
- Will I want to eat it for three meals a day, plus snacks and dessert?
If you’re finding that you may secretly hold some of these strange and wonderful criteria as well, then I’m happy to report that this healthy sweet potato bread fits the bill perfectly.
One of my most favorite recipes here on the blog is my sweet potato cornbread. It always makes an appearance this time of year, at Thanksgiving, the holidays, and on chili and stew nights. Sweet potato lends to a moist crumb and a subtle sweetness that can’t be beat.
Using it in a quick bread seemed like a no-brainer. Adapting my easy pumpkin bread recipe, I used a blend of oat flour and almond flour, with a bit of maple syrup and warming spices for good measure.
Without using any oil or butter, the sweet potato adds a buttery flavory, making you feel like you are eating something decadent. While the above criteria were most definitely met, I also need to add that this bread is wholesome.
So, have it for breakfast, have it for a snack, or have it for dessert. Any way you look at it, you will feel good about this simple loaf.
Healthy Sweet Potato Bread (Gluten-Free)
A Healthy Sweet Potato Bread recipe made with almond and oat flours, sweetened with maple syrup and sweet potato, and spices. Gluten-free, dairy-free.
Ingredients
- 2/3 cup sweet potato puree (1 large cooked sweet potato, mashed)
- 1/2 cup maple syrup
- 1/2 cup almond flour
- 1/2 cup gluten-free oat flour
- 1 teaspoon ground cinnamon I use Rodelle
- 1/2 teaspoon ground ginger
- a pinch of ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs lightly beaten
- 1 teaspoon pure vanilla extract I use Rodelle
Topping (optional)
- 2 tablespoons each of gf oats, pepitas, chopped walnuts, and dairy-free chocolate chips
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
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Combine the first ten ingredients in a medium bowl. Stir until smooth batter forms.
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Pour the batter into prepared pan. If using, sprinkle with oats, seeds, nuts, and chocolate chips until top is covered. Bake for 40-50 minutes or until a toothpick comes out clean. It may need to bake up to an hour. If necessary, cover lightly with a sheet of foil in the last 10 minutes or so of baking.
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Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
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Store in an airtight container for 2-3 days.
Recipe Notes
Adapted from my Easy Pumpkin Bread.
Wow this looks delicious Tessa! I bet your kitchen really did smell amazing. I LOVE the toppings! Makes it look so pretty!
I love the topping too – still good on it’s own, but I think the topping makes it even better. ;)
Oh this bread sounds somewhat magical! Also, I love your list of unspoken rules. They definitely apply on my end too ;) xoxo
Haha, I’m glad I’m not the only one! :) xoxo
Oooh, this is a must make – LOVE the added texture of all the seasonal toppings!
Thanks, Rachel! The toppings make it!
tessa this looks sooo good! i’d love to try making an oat-free version of this. i have not had nearly enough sweet potato things in my life lately. xo
Thank you, my friend! You could totally replace the oat flour with more almond flour. Should work just fine! Hope you are well. xo
I love your criteria, Tessa and this bread is over the top, wholesome, indeed! Sweet potato is amazing.. I’ve only made sweet potato pie with it though. Never anything bready… I’ve gotta change that! All that crunchy goodness on top is gorgeous and I’m loving the crumb of this bread!
And I have never had sweet potato pie – now it’s on my list! :) Thanks, Traci!!
Hi Tessa, I am vegan so what do you think I could replace the egg with
Hi Christine! I haven’t tried a vegan version of this yet, but my guess is that subbing the two eggs with 2 flax eggs should work just fine. Just allow the flax eggs time to gel before adding them in. I’d love to know if you try it out!
This is delicious! I’ve made it three times in the past 10 days!
That is awesome!!! Thanks so much, Ellen!
So what’s the vanilla essence for!? 😂
Can I use rice flour? Since it’s what I have on hand.. it says on the packet you can use it for all your baking needs..
How long is almond flour good for? I think I may have some, but it’s a couple of years old, not sure if it lasts almost forever like normal flour
I can’t wait to make this!
Hi Dani! I wouldn’t recommend subbing in rice flour into this recipe because it would make the texture quite gritty.
Almond flour is usually good for up to one year if kept in a sealed container in a cool, dark place. You can also store it in the freezer.
I hope you are able to make this at some point – it is one of my favorites!