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Tessa
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A Healthy Gluten-Free Sweet Potato Bread recipe made with almond and oat flour, sweetened with maple syrup, sweet potato, and spices. Dairy-free.
This easy sweet potato bread recipe has healthier ingredients and warming spices. It's gluten-free and dairy-free, but no one will know!
Jump to:
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Sweet potato puree - Canned or homemade sweet potato puree works great here. (And in this sweet potato flatbread and cornbread!)
The potatoes' natural sweetness adds its unique flavor and moist texture.
Almond flour - Gives our homemade bread a perfect tender crumb and provides a good source of protein.
Avoid using almond meal as it will give the bread more of a gummy texture.
Oat flour - If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour.
Do note that store-bought oat flour has more of a fine flour texture than homemade. The best way to measure is by weight with a kitchen scale.
Maple syrup - This gluten-free natural sweetener adds a caramel-like sweetness similar to brown sugar without being overly sweet.
Eggs - This acts as our binder and one of our leaveners. Make sure they are at room temperature for the best results! To make this dairy-free sweet potato bread egg-free, substitute a ¼ cup of almond butter or cashew butter for each egg you are replacing.
Cinnamon, ginger, cloves - These warm spices complement a variety of sweet potato recipes and pumpkin-based recipes. Use what you have in your gluten-free pantry, and feel free to substitute pumpkin pie spice for the spices listed.
Vanilla extract - Using pure gluten-free vanilla extract will give you the best flavor.
Optional toppings - Oats, pepitas, walnuts, pecans, or chocolate chips.
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
Step 1: Whisk together the wet ingredients-potato, eggs, maple syrup, and vanilla-in a medium bowl. Add the remaining dry ingredients and stir with a rubber spatula until smooth batter forms. Pour the batter into the prepared loaf pan. If using, sprinkle with oats, seeds, nuts, and chocolate chips until the top is covered.
Step 2: Bake for 40-50 minutes. Allow to cool completely before removing from the pan and slicing.
There are a few options when it comes to storing this healthy sweet potato loaf.
To store, wrap the cooled loaf in plastic wrap, or aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days. The gluten-free loaf can also be stored in the refrigerator for up to one week.
To keep for a more extended period, wrap the bread in plastic wrap and then place it in an airtight, freezer-safe container or a resealable freezer bag. It can be stored for up to 2-3 months. When you're ready to enjoy the frozen sweet potato bread, transfer it to the refrigerator to thaw.
Many recipes do contain gluten with the use of all-purpose flour or whole wheat flour. This recipe is gluten-free and dairy-free by using almond flour and oat flour.
Can you eat sweet potatoes if you are gluten intolerant?
Yes! Pure sweet potatoes are naturally gluten-free.
Can I add mix-ins?
Yes! In addition to the toppings, you can fold in pepitas, sunflower seeds, chopped walnuts, pecans, chocolate chips, or even coconut flakes.
What do you serve with this quick bread?
This gluten-free bread is wonderful when paired with your morning coffee or cup of tea. Serve it with butter, cream cheese, or even a bit of almond butter.
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
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A Healthy Sweet Potato Bread recipe made with almond and oat flours, sweetened with maple syrup and sweet potato, and spices. Gluten-free, dairy-free.
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 10 servings
Calories 195kcal
Author Tessa
The post Healthy Gluten-Free Sweet Potato Bread appeared first on Salted Plains.
This easy sweet potato bread recipe has healthier ingredients and warming spices. It's gluten-free and dairy-free, but no one will know!
Jump to:
- Why you'll love this recipe
- Ingredients and substitutions
- How to make gluten-free sweet potato bread
- Recipe tips
- Storage
- FAQs
- More gluten-free quick bread recipes
- Recipe
Why you'll love this recipe
- Simple ingredients
- Warm fall spices
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Sweet potato puree - Canned or homemade sweet potato puree works great here. (And in this sweet potato flatbread and cornbread!)
The potatoes' natural sweetness adds its unique flavor and moist texture.
Almond flour - Gives our homemade bread a perfect tender crumb and provides a good source of protein.
Avoid using almond meal as it will give the bread more of a gummy texture.
Oat flour - If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour.
Do note that store-bought oat flour has more of a fine flour texture than homemade. The best way to measure is by weight with a kitchen scale.
Maple syrup - This gluten-free natural sweetener adds a caramel-like sweetness similar to brown sugar without being overly sweet.
Eggs - This acts as our binder and one of our leaveners. Make sure they are at room temperature for the best results! To make this dairy-free sweet potato bread egg-free, substitute a ¼ cup of almond butter or cashew butter for each egg you are replacing.
Cinnamon, ginger, cloves - These warm spices complement a variety of sweet potato recipes and pumpkin-based recipes. Use what you have in your gluten-free pantry, and feel free to substitute pumpkin pie spice for the spices listed.
Vanilla extract - Using pure gluten-free vanilla extract will give you the best flavor.
Optional toppings - Oats, pepitas, walnuts, pecans, or chocolate chips.
How to make gluten-free sweet potato bread
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
Step 1: Whisk together the wet ingredients-potato, eggs, maple syrup, and vanilla-in a medium bowl. Add the remaining dry ingredients and stir with a rubber spatula until smooth batter forms. Pour the batter into the prepared loaf pan. If using, sprinkle with oats, seeds, nuts, and chocolate chips until the top is covered.
Step 2: Bake for 40-50 minutes. Allow to cool completely before removing from the pan and slicing.
Recipe tips
- Have leftover sweet potatoes? Make your own puree or creamy soup! Or learn how to freeze sweet potatoes!
- The quick bread may need to bake for up to an hour. If using honey instead of maple syrup, the top will brown faster. Cover lightly with a sheet of foil in the last 15 minutes or so of baking.
- Let the gluten-free bread cool completely in a pan on a cooling rack before removing it and cutting it into individual slices.
Storage
There are a few options when it comes to storing this healthy sweet potato loaf.
Room temperature
To store, wrap the cooled loaf in plastic wrap, or aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days. The gluten-free loaf can also be stored in the refrigerator for up to one week.
Freezing
To keep for a more extended period, wrap the bread in plastic wrap and then place it in an airtight, freezer-safe container or a resealable freezer bag. It can be stored for up to 2-3 months. When you're ready to enjoy the frozen sweet potato bread, transfer it to the refrigerator to thaw.
FAQs
Does sweet potato bread contain gluten?Many recipes do contain gluten with the use of all-purpose flour or whole wheat flour. This recipe is gluten-free and dairy-free by using almond flour and oat flour.
Can you eat sweet potatoes if you are gluten intolerant?
Yes! Pure sweet potatoes are naturally gluten-free.
Can I add mix-ins?
Yes! In addition to the toppings, you can fold in pepitas, sunflower seeds, chopped walnuts, pecans, chocolate chips, or even coconut flakes.
What do you serve with this quick bread?
This gluten-free bread is wonderful when paired with your morning coffee or cup of tea. Serve it with butter, cream cheese, or even a bit of almond butter.
More gluten-free quick bread recipes
Roasted Strawberry Banana Bread (Gluten-Free)
Gluten-Free Tahini Banana Bread
Gluten-Free Cinnamon Bread (Vegan)
Chocolate Peanut Butter Banana Bread
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
Recipe
Healthy Sweet Potato Bread (Gluten-Free)
A Healthy Sweet Potato Bread recipe made with almond and oat flours, sweetened with maple syrup and sweet potato, and spices. Gluten-free, dairy-free.
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 10 servings
Calories 195kcal
Author Tessa
Ingredients
- ⅔ cup sweet potato puree (canned or 1 large cooked sweet potato, mashed)
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup almond flour
- ½ cup gluten-free oat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a pinch of ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking soda
Toppings (optional)
- 2 tablespoons gluten-free oats
- 2 tablespoons pepitas
- 2 tablespoons chopped walnuts
- 2 tablespoons dairy-free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil or cooking spray and then line with parchment paper.
- Whisk together the sweet potato, eggs, maple syrup, and vanilla in a medium bowl. Add the remaining ingredients and stir with a rubber spatula until a smooth batter forms.
- Pour the batter into prepared pan. If using, sprinkle with oats, seeds, nuts, and chocolate chips until top is covered. Bake for 40-50 minutes or until a toothpick comes out clean. It may need to bake up to one hour. If necessary, cover lightly with a sheet of foil in the last 10 minutes or so of baking to keep from burning toppings.
- Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
Notes
To store: Wrap the cooled loaf in plastic wrap, aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days. The loaf can also be stored in the refrigerator for up to one week. Adapted from my Easy Pumpkin Bread.Nutrition
Calories: 195kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 191mg | Potassium: 193mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3643IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
The post Healthy Gluten-Free Sweet Potato Bread appeared first on Salted Plains.