A Healthy Gluten-Free Sweet Potato Bread recipe made with almond and oat flours, sweetened with maple syrup, sweet potato, and spices. Dairy-free.
This easy sweet potato bread recipe is made with healthier ingredients and warming spices.
It's gluten-free and dairy-free, but no one will know!
Why you'll love this recipe
- Simple ingredients
- Warm fall spices
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
The natural sweetness of the potatoes adds its own unique flavor and moist texture.
Almond flour - Gives our homemade bread a perfect tender crumb and provides a good source of protein.
Avoid using almond meal as it will give the bread more of a gummy texture.
Oat flour - If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour.
Do note that store-bought oat flour is more of a fine flour texture than homemade. The best way to measure is by weight with a kitchen scale.
Maple syrup - This natural sweetener adds a caramel-like sweetness similar to brown sugar without being overly sweet.
Eggs - This acts as our binder and one of our leaveners. Make sure they are at room temperature for the best results!
Cinnamon, ginger, cloves - These warm spices compliment a variety of sweet potato recipes and pumpkin-based recipes.
Use what you have in the pantry, and feel free to substitute pumpkin pie spice for the spices listed.
Vanilla extract - Using pure vanilla extract will give you the best flavor.
Optional toppings - Oats, pepitas, walnuts, pecans, or chocolate chips.
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
Step 1: Whisk together the wet ingredients—potato, eggs, maple syrup, and vanilla—in a medium bowl.
Add the remaining dry ingredients and stir with a rubber spatula until smooth batter forms.
Pour the batter into prepared loaf pan. If using, sprinkle with oats, seeds, nuts, and chocolate chips until top is covered.
Step 2: Bake for 40-50 minutes.
- Have leftover sweet potatoes? Make your own puree or creamy soup! Or learn how to freeze sweet potatoes!
- The quick bread may need to bake up to an hour. If using honey instead of maple syrup, the top will brown faster. Cover lightly with a sheet of foil in the last 15 minutes or so of baking.
- Let the bread cool completely in pan on a cooling rack before removing and cutting into individual slices.
There are a few options when it comes to storing this quick bread recipe.
To store, wrap the cooled loaf in plastic wrap, aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days.
The gluten-free loaf can also be stored in the refrigerator for up to one week.
To keep for a more extended period of time, wrap the bread in plastic wrap and then place it in an airtight, freezer-safe container or a resealable freezer bag.
It can be stored for up to 2-3 months.
When you're ready to enjoy the frozen sweet potato bread, transfer it to the refrigerator to thaw.
Many recipes do contain gluten with the use of all-purpose flour or whole wheat flour. This recipe is gluten-free and dairy-free by using almond flour and oat flour.
Yes! Pure sweet potatoes are naturally gluten-free.
Yes! In addition to the toppings, you can fold in pepitas, sunflower seeds, chopped walnuts, pecans, chocolate chips, or even coconut flakes.
This gluten-free bread is wonderful when paired with your morning coffee or cup of tea. Serve it with butter, cream cheese, or even a bit of almond butter.
More quick bread recipes
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Healthy Sweet Potato Bread (Gluten-Free)
- 2 tablespoons gluten-free oats
- 2 tablespoons pepitas
- 2 tablespoons chopped walnuts
- 2 tablespoons dairy-free chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil or cooking spray and then line with parchment paper.
- Whisk together the sweet potato, eggs, maple syrup, and vanilla in a medium bowl. Add the remaining ingredients and stir with a rubber spatula until a smooth batter forms.
- 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 one hour. If necessary, cover lightly with a sheet of foil in the last 10 minutes or so of baking to keep from burning toppings.
- Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.