Description
Moist, cozy, and gently sweet, this Gluten Free Sweet Potato Bread is a comforting loaf perfect for fall breakfasts or afternoon tea. Made with mashed sweet potato and warm spices, it bakes into a tender, flavorful bread that’s naturally dairy-free and gluten-free.
Ingredients
Wet 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
Dry Ingredients
- 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
Optional Mix-Ins
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips (dairy-free if needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, eggs (or flax eggs), melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of leavening and spices.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients bowl. Gently mix until just combined, being careful not to overmix to keep the bread tender.
- Add Optional Mix-Ins: Fold in chopped nuts or chocolate chips if using, distributing them evenly throughout the batter.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the oven and bake for 45–55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- To make flax eggs: mix 2 tbsp ground flaxseed with 6 tbsp water and let it rest for 5 minutes to thicken.
- For extra moisture, use roasted rather than boiled sweet potato.
- Store the bread covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This bread freezes well for up to 3 months when wrapped tightly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
