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    Home » Breads

    Gluten Free Sweet Potato Bread

    Published: Aug 25, 2022 · Modified: Sep 9, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    At my house, we are huge fans of sweet potatoes.  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. My son asks me to make this again and again.

    Slices of sweet potato bread on a cutting board.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient List
    • How to Make a Gluten Free Sweet Potato Bread
    • Frequently Asked Questions
    • More great sweet potato recipes:
    • Gluten Free Sweet Potato Bread

    Why You'll Love This Recipe

    • It is so easy to make, no mixer required.
    • Its moist and filled with vitamins thanks to the sweet potatoes
    • It’s a sneaky way to get your kids to eat vegetables
    • It’s gluten free & dairy free.

    Ingredient List

    Ingredients for sweet potato bread on a white table.
    • Gluten Free Flour Blend – 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 - I haven’t tried this recipe with an egg replacement, but I suspect a flax egg would work great here.  If you try it, let me know in the comments.
    • 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.
    • Sweet Potato - I like to roast mine in the oven before mashing to bring out the caramel flavor in the natural sugars.  You can also boil them or cook in the instant pot or air fryer if you’d like.
    • Pecans

    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.

    Flour, baking powder, baking soda, cinnamon, nutmeg, salt and brown sugar combined together in a large white mixing bowl.

    STEP 1: Combine all of the dry ingredients in a large bowl.

    A hand whisking dry ingredients together.

    STEP 2: Whisk the dry ingredients until they are well combined.

    A beaten egg in a small white bowl.

    STEP 3: Crack the egg into a second, smaller bowl. Whisk until frothy like soap bubbles.

    Egg being whisked with the remaining wet ingredients.

    STEP 4: Add the vanilla, maple syrup, oil and milk to the beaten egg. Whisk until smooth.

    The wet ingredients being folded together with the dry ingredients.

    STEP 5: Add the wet ingredients and the sweet potato to the flour mixture. Fold together with a spatula until the flour has been incorporated (about 10 strokes).

    A pile of chopped pecans on top of an orange batter.

    STEP 6: Add the chopped pecans and fold together a few more strokes until they are evenly distributed.

    Sweet potato bread batter in a loaf pan.

    STEP 7: Spread the batter into a lined loaf pan and sprinkle the top with extra pecans before baking.

    Frequently Asked Questions

    Are sweet potatoes gluten free?

    Yes, if you’re buying fresh sweet potatoes they are naturally gluten free. They are one of my favorite vegetables because they can be either sweet or savory and they are packed with vitamins. If you buy packaged sweet potatoes either canned or frozen, make sure to check the label for any added ingredients or contamination issues.

    Health Benefits of Sweet Potatoes

    Sweet potatoes are high in Vitamin A which helps your eyesight and keeps your immune system strong.
    Sweet potatoes are high in antioxidants and minerals.
    They are a great source of fiber.

    Can I use canned sweet potatoes for this recipe?

    Yes, canned pureed sweet potatoes will work great.

    How to store leftover sweet potato bread?

    Place any leftover sweet potato bread into an airtight container and store in the refrigerator for 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 toaster oven for 5-7 minutes and then spread with dairy free butter. Yum!

    Can I freeze this bread?

    Yes, you can freeze an unsliced loaf of sweet potato bread. Wait for the bread to cool, then wrap in plastic wrap and store in a freezer bag.

    Sliced loaf of sweet potato bread on a white table.

    More great sweet potato recipes:

    • Sweet potato muffins cooling on a wooden cutting board.
      Gluten Free Sweet Potato Muffins
    • Closeup of inside of sliced sweet potato pound cake.
      Gluten Free Sweet Potato Pound Cake
    • Gluten Free Sweet Potato Cinnamon Swirl Scones
    • Gluten Free, Vegan Sweet Potato and Pecan Shortbread Cookies

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Slices of sweet potato bread on a cutting board.

    Gluten Free Sweet Potato Bread

    This bread is basically all the flavors of sweet potato casserole in a quick bread. Yum!
    Author: Tiffany
    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 Cup Gluten free 1-to-1 flour blend (222g) I use Bob's Red Mill
    • ½ teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • ½ teaspoon Cinnamon
    • ⅛ teaspoon Nutmeg
    • ¼ teaspoon Salt
    • ⅓ Cup Light Brown Sugar
    • 1 Egg
    • ½ Cup Olive Oil
    • ¼ Cup Maple Syrup
    • ½ teaspoon Vanilla
    • ⅓ Cup Non-Dairy Milk
    • ¾ Cup Roasted, Mashed Sweet Potato
    • ¾ Cup 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.
      1 ½ Cup Gluten free 1-to-1 flour blend (222g), ½ teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ¼ teaspoon Salt, ⅓ Cup Light Brown Sugar
    • In a smaller bowl, crack one egg. Whisk until frothy.
      1 Egg
    • Add the oil, maple syrup, vanilla and milk to the egg. Whisk until it is well combined.
      ½ Cup Olive Oil, ¼ Cup Maple Syrup, ½ teaspoon Vanilla, ⅓ Cup Non-Dairy Milk
    • Add the egg mixture to the dry ingredients. Add the mashed sweet potato as well. Fold together about 10 strokes. Add ½ C of the chopped pecans. Fold about 5 more times.
      ¾ Cup Roasted, Mashed Sweet Potato, ¾ Cup Pecans
    • Let batter rest in the bowl for about 10 minutes.
    • Pour batter into your prepared loaf pan. Sprinkle the top with remaining ¼ 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.
    Calories: 358kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 220mg | Potassium: 220mg | Fiber: 4g | Sugar: 18g | Vitamin A: 5119IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 2mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

    More about me →

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