Healthy Sweet Potato Bread (Gluten-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.

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.

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 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