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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 10 servings
Calories 195kcal
Author Tessa


  • 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)


  • 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


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