A Healthy Gluten-Free Sweet Potato Bread recipe made with almond and oat flour, sweetened with maple syrup, sweet potato, and spices. Dairy-free.
This easy sweet potato bread recipe has 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.
Sweet potato puree - Canned or homemade sweet potato puree works great here. (And in this sweet potato flatbread and cornbread!)
The potatoes' natural sweetness adds its 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 has more of a fine flour texture than homemade. The best way to measure is by weight with a kitchen scale.
Maple syrup - This gluten-free 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! To make this dairy-free sweet potato bread egg-free, substitute a ¼ cup of almond butter or cashew butter for each egg you are replacing.
Cinnamon, ginger, cloves - These warm spices complement a variety of sweet potato recipes and pumpkin-based recipes. Use what you have in your gluten-free pantry, and feel free to substitute pumpkin pie spice for the spices listed.
Vanilla extract - Using pure gluten-free vanilla extract will give you the best flavor.
Optional toppings - Oats, pepitas, walnuts, pecans, or chocolate chips.
How to make gluten-free sweet potato bread
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 the prepared loaf pan. If using, sprinkle with oats, seeds, nuts, and chocolate chips until the top is covered.
Step 2: Bake for 40-50 minutes. Allow to cool completely before removing from the pan and slicing.
Recipe tips
- 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 for 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 gluten-free bread cool completely in a pan on a cooling rack before removing it and cutting it into individual slices.
Storage
There are a few options when it comes to storing this healthy sweet potato loaf.
Room temperature
To store, wrap the cooled loaf in plastic wrap, or 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.
Freezing
To keep for a more extended period, 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.
FAQs
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 gluten-free quick bread recipes
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!
📖 Recipe
Healthy Sweet Potato Bread (Gluten-Free)
Ingredients
- ⅔ cup sweet potato puree (canned or 1 large cooked sweet potato, mashed)
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup almond flour
- ½ cup gluten-free oat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a pinch of ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking soda
Toppings (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 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.
Deb Randall
I tried your recipe and I absolutely loved it, my daughter, son and husband did too!!! So delicious!!!
Tessa
I'm so glad!! Thank you for your kind note!
Mary
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!
Erin
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.
Sushma P
Can we use flax eggs instead of eggs
Dani
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!
Tessa
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!
Ellen
This is delicious! I've made it three times in the past 10 days!
Tessa
That is awesome!!! Thanks so much, Ellen!
Christine Baker
Hi Tessa, I am vegan so what do you think I could replace the egg with
Tessa
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!
Traci | Vanilla And Bean
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!
Tessa
And I have never had sweet potato pie - now it's on my list! :) Thanks, Traci!!
jaime
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
Tessa
Thank you, my friend! You could totally replace the oat flour with more almond flour. Should work just fine! Hope you are well. xo
Rachel @Clean Eating for the Non-Hippie
Oooh, this is a must make - LOVE the added texture of all the seasonal toppings!
Tessa
Thanks, Rachel! The toppings make it!
Kelsey @ Appeasing a Food Geek
Oh this bread sounds somewhat magical! Also, I love your list of unspoken rules. They definitely apply on my end too ;) xoxo
Tessa
Haha, I'm glad I'm not the only one! :) xoxo
Mary Ann | The Beach House Kitchen
Wow this looks delicious Tessa! I bet your kitchen really did smell amazing. I LOVE the toppings! Makes it look so pretty!
Tessa
I love the topping too - still good on it's own, but I think the topping makes it even better. ;)