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    Salted Plains » Recipes » Breads & Muffins

    Healthy Sweet Potato Bread (Gluten-Free)

    Published: Oct 5, 2017 · Modified: Mar 17, 2020 by Tessa · This post may contain affiliate links · 26 Comments

    Jump to Recipe Print Recipe

    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.

    Healthy Sweet Potato Bread made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.When it comes to fall baking, I find I have certain unspoken requirements.

    1. Will it make the kitchen smell amazing?
    2. 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?
    3. Will I want to eat it for three meals a day, plus snacks and dessert?

    Healthy Sweet Potato Bread made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.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.

    Healthy Sweet Potato Bread made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.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.

    Healthy Sweet Potato Bread made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.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.

    Healthy Sweet Potato Bread made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.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 made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.

    More Quick Bread Recipes

    Roasted Strawberry Banana Bread

    Gluten-Free Tahini Banana Bread

    Easy Pumpkin Bread

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Healthy Sweet Potato Bread made with almond and oat flours, sweetened with maple syrup and sweet potato puree, warming spices, and topped with seeds, nuts, and chocolate chips. Gluten-free, dairy-free.

    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.
    4.80 from 5 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 10 servings
    Calories: 195kcal
    Author: Tessa

    Ingredients

    • ⅔ cup sweet potato puree (1 large cooked sweet potato, mashed)
    • ½ cup maple syrup
    • ½ cup almond flour
    • ½ cup gluten-free oat flour
    • 1 teaspoon ground cinnamon I use Rodelle
    • ½ teaspoon ground ginger
    • a pinch of ground cloves
    • ¼ teaspoon salt
    • 1 teaspoon baking soda
    • 2 large eggs lightly beaten
    • 1 teaspoon pure vanilla extract I use Rodelle

    Topping (optional)

    • 2 tablespoons gluten-free oats
    • 2 tablespoons pepitas
    • 2 tablespoons chopped walnuts
    • 2 tablespoons dairy-free chocolate chips

    Instructions

    • 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.

    Notes

    Adapted from my Easy Pumpkin Bread. 

    Nutrition

    Calories: 195kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 191mg | Potassium: 193mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3643IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Gluten-Free Apple Hand Pies
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    Comments

    1. Deb Randall

      November 20, 2020 at 12:50 pm

      5 stars
      I tried your recipe and I absolutely loved it, my daughter, son and husband did too!!! So delicious!!!

      Reply
      • Tessa

        November 23, 2020 at 4:51 pm

        I'm so glad!! Thank you for your kind note!

        Reply
    2. Mary

      December 01, 2019 at 1:51 pm

      4 stars
      Everyone who tried this bread, enjoyed it. I did substitute the oat flour for an all purpose gluten free flour as I did not have oat flour. The bread did not raise very much so I am wondering if I should add baking powder also.
      Otherwise, a very yummy bread!
      Thank you!

      Reply
    3. Erin

      October 22, 2019 at 5:53 am

      5 stars
      I have never made a sweet potato bread before and this one is so good! We almost always have leftover sweet potatoes when we make them, and this is a perfect way to use them up. The topping is what makes it... Both in taste and presentation! For those who are looking for nutritional information (recipe as written with the ingredients that I used), if you cut the loaf into 10 slices, each slice has approximately 156 calories, 4.3 g of protein, 22g carbs, and 6 grams of fat. I have five children and everyone asked for more! Great for breakfast, dessert or a snack.

      Reply
    4. Sushma P

      August 16, 2019 at 5:18 am

      Can we use flax eggs instead of eggs

      Reply
    5. Dani

      January 11, 2019 at 7:24 pm

      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!

      Reply
      • Tessa

        January 14, 2019 at 11:11 am

        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!

        Reply
    6. Ellen

      October 16, 2017 at 6:08 pm

      5 stars
      This is delicious! I've made it three times in the past 10 days!

      Reply
      • Tessa

        October 16, 2017 at 7:58 pm

        That is awesome!!! Thanks so much, Ellen!

        Reply
    7. Christine Baker

      October 16, 2017 at 2:52 am

      5 stars
      Hi Tessa, I am vegan so what do you think I could replace the egg with

      Reply
      • Tessa

        October 16, 2017 at 8:22 am

        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!

        Reply
    8. Traci | Vanilla And Bean

      October 09, 2017 at 1:50 pm

      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!

      Reply
      • Tessa

        October 10, 2017 at 3:31 pm

        And I have never had sweet potato pie - now it's on my list! :) Thanks, Traci!!

        Reply
    9. jaime

      October 06, 2017 at 3:24 pm

      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

      Reply
      • Tessa

        October 08, 2017 at 6:00 pm

        Thank you, my friend! You could totally replace the oat flour with more almond flour. Should work just fine! Hope you are well. xo

        Reply
    10. Rachel @Clean Eating for the Non-Hippie

      October 06, 2017 at 1:49 pm

      Oooh, this is a must make - LOVE the added texture of all the seasonal toppings!

      Reply
      • Tessa

        October 10, 2017 at 3:30 pm

        Thanks, Rachel! The toppings make it!

        Reply
    11. Kelsey @ Appeasing a Food Geek

      October 06, 2017 at 5:19 am

      Oh this bread sounds somewhat magical! Also, I love your list of unspoken rules. They definitely apply on my end too ;) xoxo

      Reply
      • Tessa

        October 10, 2017 at 3:30 pm

        Haha, I'm glad I'm not the only one! :) xoxo

        Reply
    12. Mary Ann | The Beach House Kitchen

      October 05, 2017 at 2:14 pm

      Wow this looks delicious Tessa! I bet your kitchen really did smell amazing. I LOVE the toppings! Makes it look so pretty!

      Reply
      • Tessa

        October 10, 2017 at 3:29 pm

        I love the topping too - still good on it's own, but I think the topping makes it even better. ;)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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