Listen, banana bread will always have a special place in my heart… in, maybe everyone’s heart. It’s comforting and cozy and reminds you of home. Plus, it has those gooey chocolate chips that run throughout and you already know my love affair with chocolate.
But, you want to know the most underrated, unsung bread out there? A fluffy bread that is sweet and spiced and perfect to snack on every time of day? It’s sweet potato bread.
Sometimes you just want to switch things up and try for something different. So, you make a sweet potato bread. Since pumpkin season has potentially come and went, I’m here to offer you a wholesome and fluffy alternative you can get behind.
The more I think about it, the more I love sweet potatoes. With banana bread I am always waiting around for a spotty banana. I am always waiting for them to be perfectly mushy and brown. With sweet potatoes, I literally never have to wait.
My options are a) buying canned sweet potato puree, or b) reaching into the depths of my fruit basket to discover I already have a month-old sweet potato waiting for its time to shine.
Ingredients for Sweet Potato Bread:
- sweet potato puree
- eggs
- coconut sugar
- refined coconut oil (butter or ghee is a good substitute)
- agave nectar (honey or maple syrup is a good sub too)
- vanilla extract
- blanched almond flour
- arrowroot flour
- baking soda
- baking powder
- cinnamon
- ginger
- nutmeg
- allspice
- salt
Healthy Benefits of Sweet Potatoes:
- they are a great source of fiber, vitamins and minerals
- the fiber and antioxidants promote a healthy gut
- super rich in beta-carotene which can be good for eyesight
- the beta carotene is converted to vitamin A in your body which is great for a healthy immune system
Sweet Potato Recipe Ideas:
- Thai Pesto Sweet Potato Tostadas
- Pizza Sweet Potato Tostadas
- Everything Bagel Sweet Potato Fries
- Roasted Za’atar Sweet Potato Fries
- Instant Pot Moroccan Sweet Potato Chickpea Stew
- Leftover Sweet Potato Turkey Bake
- Southwestern Sweet Potato Egg Bake
So let’s go through the recipe real quick together!
Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl. Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until combined.
Line a loaf pan 8 inch loaf pan with parchment paper. Transfer the batter to the loaf pan and smooth with a spatula. Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.
Slice into it and enjoy! I love it with a melty pad of butter on top, but cream cheese would also be fun! Let me know what you guys think
Recipe
Sweet Potato Bread
Gluten Free Sweet Potato Bread made with healthy ingredients like almond flour and sweet potato! It’s a fluffy and moist, perfectly spiced bread that makes for a tasty snack!
Ingredients
- 1 cup sweet potato puree
- 3 eggs
- 1/2 cup coconut sugar
- 1/4 cup melted refined coconut oil (butter or ghee also works)
- 2 tablespoons agave nectar (honey or maple syrup works)
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon (more if desired)
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/3 cup chopped pecans
Instructions
- Preheat over to 350F.
- Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl.
- Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
- Whisk until combined.
- Line a loaf pan 8 inch loaf pan with parchment paper.
- Transfer the batter to the loaf pan and smooth with a spatula.
- Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
- Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.
Tips
- If you don’t have sweet potato puree, boil peeled sweet potato cubes for 10 minutes until easily pierced with a fork. Drain and transfer to a bowl. Mash with a fork and then measure 1 cup for the recipe.
- I don’t recommend roasting or microwaving the sweet potato because it takes too much liquid out of the potato and thus the bread isn’t as moist and delicious.
Enjoy!! xo
This reminds me of the Simple Mills boxed pumpkin muffin and bread mix. I used cloves instead of all spice. Yum!
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What can I substitute in this recipe for 1/2 cup arrowroot flour? And can I use plain sugar instead of coconut sugar?
Instead of arrowroot flour maybe try oat flour if you have it. If not you can just use blanche almond flour but it may not turn out as fluffy. You can use regular sugar instead of coconut. That should be fine! Let me know how it goes 🙂
Great recipe. I believe if you double the recipe then you would double the baking time. It literally baked for 90 minutes, when I double the recipe. The instructions reads 40 minutes; but it’s definitely more time.
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Yay! I’m so happy you enjoyed it! Yeah things aren’t exact with the 2x doubling feature. Thanks for sharing your experience so other people can have a better idea if they want to double it too 🙂
I have made this so many times in the past year and it always turns out delicious! I use monkfruit sweetener instead of coconut sugar and a little more spices than what it says. I have also toasted my Pecans before I put them on top. It is so good!!
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Yay!! I’m so happy you love it!! xo