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sweet potato bread

Gluten Free Maple Pecan Sweet Potato Bread

by tw

At my house, we are huge fans of sweet potato.  We eat them for dinner at least once per week and I always make extra to turn into treats for later.  This gluten free sweet potato bread recipe is one of our absolute favorites.  It’s moist and filled with the flavors of sweet potato, maple syrup, brown sugar and pecans.  Basically like sweet potato casserole in a loaf.

Why You'll Love This Sweet Potato Bread Recipe

  • It is so easy to mix up
  • Its moist and filled with vitamins thanks to the sweet potatoes
  • It’s a sneaky way to get your kids to eat vegetables
gluten free sweet potato bread

Ingredient List

  • Gluten Free Flour – I use Bob’s Red Mill for almost all of my recipes.  You can use your own flour blend, but know it may not turn out the same.  I do give weights for my flour measure and I highly recommend weighing out ingredients for the best results.
  • Baking Soda & Baking Powder – Leavening agents to help the bread stay light.
  • Cinnamon & Nutmeg – These spices perfectly compliment the sweet potato, nuts and maple syrup.
  • Salt
  • Brown Sugar
  • Egg
  • Olive Oil – I use olive oil for all of my baking, but you can use whichever light flavored cooking oil you prefer
  • Maple Syrup – Always go for the best syrup you can afford, Grade A is what I use.
  • Vanilla
  • Non-Dairy Milk – I use oat milk or coconut milk for all of my baking, but any non-dairy or dairy milk will work in the same measure.
  • Roasted Mashed Sweet Potato
  • Pecans
how to make sweet potato bread

How to Make a Gluten Free Sweet Potato Bread

This recipe is so easy to make and doesn’t require any specialty equipment.  You’ll just need 2 bowls, a whisk, a spatula and a loaf pan for baking.

Step 1: Line a loaf pan with parchment paper.

Step 2: Combine all of the dry ingredients into a large bowl. Mix well.

Step 3: In a second smaller bowl, crack your egg.  Whisk until frothy, like soap bubbles.

Step 4: Add the rest of the wet ingredients (not including the sweet potato) to the egg and whisk until smooth.

Step 5: Add the wet ingredients and the sweet potato to the dry ingredients.  Fold together.  Then add part of the pecans.

Step 6: Transfer your batter to a baking tin.

Step 7: Sprinkle the top with the remaining pecans.

Step 8: Bake!

sweet potato bread

How to Store & Reheat Sweet Potato Bread

Place any leftover sweet potato bread into an airtight container and store in the refrigerator up to 4 days. 

It is not necessary to reheat sweet potato bread, as it can be served cold or at room temperature.  However, for a special treat, we reheat ours in the toasted oven for 5-7 minutes and then spread with dairy free butter. Yum!

gluten free sweet potato bread

If you love sweet potatoes, check out these great recipes!

Gluten Free Sweet Potato Cinnamon Swirl Scones (Dairy Free Option)

Gluten Free Sweet Potato Poundcake

To pin this recipe for later, click the save button on any image in this post or the recipe card.  Please tag me @wellfedbaker on Instagram if you make this recipe! 

sweet potato bread

Gluten Free Maple Pecan Sweet Potato Bread

This bread is basically all the flavors of sweet potato casserole in a quick bread. Yum!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 358kcal

Ingredients

  • 1 ½ C Gluten free 1-to-1 flour blend (222g) I use Bob's Red Mill
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Cinnamon
  • tsp Nutmeg
  • ¼ tsp Salt
  • C Light Brown Sugar
  • 1 Egg
  • ½ C Olive Oil
  • ¼ C Maple Syrup
  • ½ tsp Vanilla
  • C Non-Dairy Milk
  • ¾ C Roasted, Mashed Sweet Potato
  • ¾ C Pecans roughly chopped & divided

Instructions

  • Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
  • In a large bowl, combine flour, baking soda, baking powder, spices, salt and brown sugar. Mix together. Set aside.
  • In a smaller bowl, crack one egg. Whisk until frothy. Add the oil, maple syrup, vanilla and milk. Whisk until it is well combined.
  • Add the egg mixture to the dry ingredients. Add the mashed sweet potato as well. Fold together about 10 strokes. Add 1/2 C of the chopped pecans. Fold about 5 more times.
  • Let batter rest in the bowl for about 10 minutes.
  • Pour batter into your prepared loaf pan. Sprinkle the top with remaining 1/4 C chopped pecans.
  • Bake for 50-55 minutes, until top springs back when gently poked.
  • Remove from oven and cool in the pan for 10 minutes. Remove to wire rack to cool completely.
  • Store in an airtight container for up to 3-4 days.
Nutrition Facts
Gluten Free Maple Pecan Sweet Potato Bread
Amount per Serving
Calories
358
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
20
mg
7
%
Sodium
 
220
mg
10
%
Potassium
 
220
mg
6
%
Carbohydrates
 
39
g
13
%
Fiber
 
4
g
17
%
Sugar
 
18
g
20
%
Protein
 
5
g
10
%
Vitamin A
 
5119
IU
102
%
Vitamin C
 
6
mg
7
%
Calcium
 
98
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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