Healthy Sweet Potato Bread (Gluten-Free)

Quick bread with nuts and seeds in a loaf pan.

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

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 195kcal

Author Tessa

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.

Notes

To store: Wrap the cooled loaf in plastic wrap, aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days.

The loaf can also be stored in the refrigerator for up to one week.

Adapted from my Easy Pumpkin Bread.

Nutrition