Name: Gluten Free Sweet Potato Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato (cooled); 2 large eggs (or 2 flax eggs for vegan); ⅓ cup coconut oil, melted; ½ cup pure maple syrup; 1 tsp vanilla extract; 1 ½ cups gluten-free all-purpose flour (with xanthan gum); 1 tsp baking powder; ½ tsp baking soda; ½ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp salt; ½ cup chopped pecans or walnuts; ½ cup chocolate chips (dairy-free if needed)

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There is something utterly heartwarming about a slice of this Gluten Free Sweet Potato Bread Recipe that makes any morning or afternoon feel special. Moist and tender with a natural sweetness from the mashed sweet potatoes, each bite offers gentle hints of cinnamon and nutmeg that evoke cozy fall afternoons. This bread is not only incredibly delicious but also naturally gluten- and dairy-free, making it perfect for those with dietary restrictions or simply anyone craving comforting homemade goodness. Trust me, once you try this loaf, it might just become your go-to for breakfast, snacks, or anytime you want a warm hug in bread form.

Ingredients You’ll Need

The image shows a close-up of a white bowl filled with golden brown roasted chickpeas, tightly packed and covering most of the bowl's surface. The chickpeas have a crispy texture with a light shine from oil or seasoning, and the bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Gluten Free Sweet Potato Bread Recipe relies on a handful of simple, wholesome ingredients that work beautifully together to create flavor, texture, and that perfect moist crumb. Each component plays an essential role from the natural sweetness and moisture of the sweet potato to the warm spices that gently elevate every bite.

Mashed cooked sweet potato: Provides natural sweetness and moisture, making the bread tender and soulful.
Eggs (or flax eggs): Bind the ingredients together and add richness; flax eggs are a great vegan alternative.
Coconut oil: Adds subtle richness and keeps the loaf moist while enhancing the flavor.
Pure maple syrup: Gives a delicate, natural sweetness that balances the spices beautifully.
Vanilla extract: A small touch that deepens the overall flavor complexity.
Gluten-free all-purpose flour (with xanthan gum): The base for this loaf, ensuring a tender crumb without gluten.
Baking powder and baking soda: Help the bread rise perfectly for a light texture.
Cinnamon and nutmeg: Warm spices that create that unmistakable cozy fall flavor.
Salt: Enhances all the flavors, balancing sweetness and spices.
Optional mix-ins (pecans, walnuts, or chocolate chips): Add crunch or indulgence to personalize the loaf.

How to Make Gluten Free Sweet Potato Bread Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (180°C). This ensures your loaf bakes evenly from the moment it goes in. Grease a standard loaf pan or line it generously with parchment paper so your bread can easily slide out once baked, preserving its beautiful shape.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the mashed sweet potato, eggs (or flax eggs), melted coconut oil, pure maple syrup, and vanilla extract until completely smooth. This mixture is the heart of the bread, providing moisture, sweetness, and rich flavor that makes this recipe so special.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly mixed. These dry ingredients create the structure and spice profile that define this loaf’s comforting flavor.

Step 4: Bring It All Together

Slowly add your dry ingredients to the wet mixture, stirring gently until just combined. Remember, do not overmix—this helps keep your bread tender instead of tough. If you’re including optional chopped nuts or chocolate chips, fold them in now for added texture and flavor bursts.

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan and smooth the surface with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience here pays off, as it helps the bread set perfectly.

How to Serve Gluten Free Sweet Potato Bread Recipe

The image shows a loaf of glazed pumpkin bread placed on a white marbled surface. The bread has a shiny, light icing glaze on top, visible as a smooth, slightly cracked layer that covers the entire loaf. Several thick slices are neatly arranged in front of the loaf, showing the dense, moist, orange-brown texture inside. In the background, there are three small muffins with a similar brownish color, slightly blurred to keep focus on the bread. The lighting is soft and natural, highlighting the texture and glaze. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance each slice by spreading a dab of dairy-free butter or a swipe of cream cheese if you enjoy a richer treat. A drizzle of warm honey or a dusting of cinnamon sugar also adds a lovely touch and complements the sweet potato’s natural flavors.

Side Dishes

This bread pairs effortlessly with a hot cup of tea or coffee, making it a delightful breakfast companion or a mid-afternoon pick-me-up. For a heartier snack or light meal, serve alongside a fresh fruit salad or a bowl of chilled dairy-free yogurt topped with granola.

Creative Ways to Present

Try grilling thick slices lightly to bring out a toasty aroma, then spread with nut butter for a nourishing breakfast. Another fun idea is to cube the bread and toast the pieces to create croutons for a fall-inspired salad or a warm autumn soup garnish.

Make Ahead and Storage

Storing Leftovers

After baking, store leftovers in an airtight container at room temperature for up to two days to keep the bread soft and fresh. For longer storage, refrigerate it where it stays good for about five days without drying out.

Freezing

This Gluten Free Sweet Potato Bread Recipe freezes beautifully. Wrap the cooled loaf tightly in plastic wrap followed by foil or place individual slices in a freezer bag. Freeze for up to three months and enjoy a slice anytime you want a cozy treat.

Reheating

To revive frozen or refrigerated bread, warm slices gently in a toaster or oven at low heat. This brings back the moist texture and enhances the warm spices, making each slice tasting freshly baked.

FAQs

Can I use regular eggs instead of flax eggs?

Absolutely! The recipe works perfectly with regular eggs, but flax eggs are a great vegan-friendly alternative that still provide binding and moisture.

What type of sweet potato is best for this bread?

Roasted sweet potatoes add extra depth and moisture compared to boiled ones, but either will work well. Just be sure they are well mashed and cooled before mixing.

Is it necessary to use gluten-free flour with xanthan gum?

Yes, the xanthan gum helps bind the gluten-free flour together, giving the bread structure and preventing crumbling. Using a blend without it might affect the texture.

Can I substitute coconut oil with another fat?

Definitely! Melted butter or a neutral oil like avocado oil can be swapped in if you prefer. Coconut oil does add a subtle flavor and helps with moisture, but alternatives will still produce a great loaf.

How do I know when the bread is done baking?

The best way is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. Also, the edges will start to pull away slightly from the pan.

Final Thoughts

I truly hope you give this Gluten Free Sweet Potato Bread Recipe a try because it’s just one of those lovely discoveries that bring comfort and joy to the kitchen. The blend of sweet potato, warm spices, and tender crumb makes it a winner for breakfasts, snacks, or even dessert. Once you bake it, you’ll understand why this loaf has become a beloved favorite for so many. Happy baking!