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.
- 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
- 2 tablespoons each of gf oats, pepitas, chopped walnuts, and dairy-free chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
Combine the first ten ingredients in a medium bowl. Stir until 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 an hour. If necessary, cover lightly with a sheet of foil in the last 10 minutes or so of baking.
Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
Store in an airtight container for 2-3 days.
Adapted from my Easy Pumpkin Bread.