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.
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.
- 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.
- 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.
- 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.
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: Combine all of the dry ingredients in a large bowl.
STEP 2: Whisk the dry ingredients until they are well combined.
STEP 3: Crack the egg into a second, smaller bowl. Whisk until frothy like soap bubbles.
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).
STEP 6: Add the chopped pecans and fold together a few more strokes until they are evenly distributed.
STEP 7: Spread the batter into a lined loaf pan and sprinkle the top with extra pecans before baking.
Frequently Asked Questions
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.
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.
Yes, canned pureed sweet potatoes will work great.
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!
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.
More great sweet potato recipes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Sweet Potato Bread
- 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
- 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.
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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