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★★★★★ 5 from 10 Reviews

Soft & Fluffy Sweet Potato Bread (only 10 min to prep!)

50 min
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes
February 17, 2020 (Updated: February 28, 2023)
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This is a vertical side view of a sweet potato bread loaf sitting on white parchment paper on top of a cooling rack. The cooling rack sits on a white surface and the white background.
Sweet Potato Bread is made with healthy ingredients like almond flour and sweet potato! It’s a fluffy and moist, perfectly spiced bread!

Sweet potato bread is about to take over your favorite bread slot. 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.

Why we love it:

  • Perfectly sweet! It provides a unique and natural sweetness that is not overpowering, but instead complements the other ingredients in the bread.
  • Nutritious! Sweet potatoes are a nutritious ingredient that provide fiber, vitamins, and minerals, making this bread a healthier option compared to traditional bread made with white flour.
  • Amazing texture! The texture of sweet potato bread is soft, tender, and moist, making it a pleasure to bite into.
  • So versatile! The versatility of sweet potato bread means it can be enjoyed any time of day.
This is an overhead vertical image of a sweet potato bread topped with crushed pecans. The bread sits on a crumbled white piece of parchment paper on a silver cooling rack on a white marble surface. More pecans are around the bread, on the parchment paper.
This is an angled 3/4 view vertical image of a white plate with slices of sweet potato bread stacked on it. The bread slices has chopped pecans on top. The plate sits on a white marble surface. A cooling rack is blurred in the background, to the top left corner of the image with white parchment paper and the rest of the bread loaf on top. To the right top corner of the image is a glass of milk.

Ingredients for Sweet Potato Bread:

  • Sweet potato puree adds natural sweetness, fiber, and nutrients to baked goods while also serving as a binding ingredient.
  • Eggs provide structure, moisture, and richness.
  • Coconut sugar is a lower glycemic sweetener that gives a caramel-like flavor.
  • Refined coconut oil (or butter or ghee) adds richness and moisture to the batter
  • agave nectar (honey or maple syrup is a good sub too)
  • Vanilla extract enhances the overall flavor of the baked goods.
  • Blanched almond flour is gluten-free, high in protein, and provides structure and tenderness.
  • Arrowroot flour helps bind the ingredients and creates a tender texture.
  • Baking soda and baking powder help the baked goods rise and become fluffy.
  • Cinnamon, ginger, nutmeg, allspice, and salt are all spices that add depth of flavor and balance to the sweetness of the batter.

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
This is an overhead horizontal image of a glass bowl sitting on a white marble surface. In the bowl is a light brown/dark orange batter with dry ingredients being whisked into the mixture. A whisk is in the batter with the handle being held to the left side of the image.
Combine all the ingredients! It’s such a simple recipe. Just whisk the dry ingredients into the wet ingredients.
This is an overhead horizontal image of a bread pan with white parchment paper hanging over the two long sides of the pan. The bread pan sits horizontally on a white marble surface.
Line a bread pan with parchment paper so that it is hanging over the two long sides of the pan. This will make removing the loaf so much easier!
This is an overhead horizontal image of a bread pan with raw batter in it. White parchment paper hangs over the two long sides of the bread pan. The bread pan sits horizontally on a white marble surface.
Transfer the batter into the bread pan. Top with chopped pecans.
This is an overhead horizontal image of a bread pan with a light brown bread with crushed pecans on top. White parchment paper hangs over the long sides of the pan. The pan sits on a folded light grey striped tea towel on a white marble surface.
Bake, cool, slice, and enjoy!!

How to make gluten free sweet potato bread:

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

How to Store this bread

Sweet potato bread should be stored in an airtight container at room temperature. It is best to store it in a cool, dry place, such as a pantry or cupboard, to prevent it from drying out or going stale. If the bread has been sliced, it is recommended to wrap each slice in plastic wrap or aluminum foil to keep it fresh for longer. If you have leftover sweet potato bread and would like to keep it fresh for a few days, it is best to store it in the refrigerator.

How to Reheat

To reheat, wrap the bread in foil and heat in the oven at 350Β°F for about 10 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 20-30 seconds, or until warm to the touch.

This is an overhead image of a white plate with a slice of sweet potato bread on it. You can see the light, fluffy texture of the bread with bubbles. You can also see the top crust layer of the bread that is topped with crushed pecans. The plate sits on a white surface with the edge of a cooling rack to the top left corner of the image and a single pecan to the bottom left.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a horizontal side view of a sweet potato bread loaf sitting on white parchment paper on top of a cooling rack. The cooling rack sits on a white surface and the white background. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Soft & Fluffy Sweet Potato Bread (only 10 min to prep!)

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!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 10 reviews
Prep: 10 minCook: 40 minTotal: 50 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 8

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

  1. Preheat over to 350F.
  2. Add the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla to a medium bowl.
    This is an overhead horizontal image of a glass bowl sitting on a white marble surface. In the bowl are wet ingredients light eggs, an orange puree, coconut sugar, and more unidentifiably ingredients.
  3. Whisk the wet ingredients until smooth and combined.

    This is an overhead horizontal image of a glass bowl sitting on a white marble surface. In the bowl is a light brown/dark orange batter. A whisk is in the batter with the handle being held to the left side of the image.

  4. Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt to the bowl.
    This is an overhead horizontal image of a glass bowl sitting on a white marble surface. In the bowl is a light brown/dark orange batter with dry ingredients on top.
  5. Whisk in the dry ingredients until combined.
    This is an overhead horizontal image of a glass bowl sitting on a white marble surface. In the bowl is a light brown/dark orange batter with dry ingredients being whisked into the mixture. A whisk is in the batter with the handle being held to the left side of the image.
  6. Line a loaf pan 8 inch loaf pan with parchment paper.
    This is an overhead horizontal image of a bread pan with white parchment paper hanging over the two long sides of the pan. The bread pan sits horizontally on a white marble surface.
  7. Transfer the batter to the loaf pan and smooth with a spatula.
    This is an overhead horizontal image of a bread pan with raw batter in it. White parchment paper hangs over the two long sides of the bread pan. The bread pan sits horizontally on a white marble surface.
  8. Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
    This is an overhead horizontal image of a bread pan with a light brown bread with crushed pecans on top. White parchment paper hangs over the long sides of the pan. The pan sits on a folded light grey striped tea towel on a white marble surface.
  9. 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. I like to let this cool for about 30 minutes before cutting into it.
    This is an overhead horizontal image of a sweet potato bread with chopped pecans on top. The bread is coming up from the bottom center of the image and has two slices cut and down on the crumbled piece of parchment paper under the bread. More pecans are on the parchment paper around the bread.

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.
  • Food photography byΒ Dalya Rubin.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 221
  • Sugar: 18g
  • Sodium: 357mg
  • Fat: 11.4g
  • Saturated Fat: 7.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26.6g
  • Fiber: 1.6g
  • Protein: 4g
  • Cholesterol: 61mg
© The Toasted Pine Nut

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  1. AvatarMindy says

    Posted on 2/23/22 at 10:01 am

    This reminds me of the Simple Mills boxed pumpkin muffin and bread mix. I used cloves instead of all spice. Yum!

    ★★★★★

    Reply
  2. AvatarElaine Maguire says

    Posted on 3/28/22 at 8:48 am

    What can I substitute in this recipe for 1/2 cup arrowroot flour? And can I use plain sugar instead of coconut sugar?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 5/12/22 at 11:43 am

      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 πŸ™‚

      Reply
  3. AvatarSanta Simo says

    Posted on 4/18/22 at 1:19 pm

    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.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 5/12/22 at 11:32 am

      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 πŸ™‚

      Reply
  4. AvatarDevin says

    Posted on 10/15/22 at 1:40 pm

    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!!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/27/22 at 6:32 am

      Yay!! I’m so happy you love it!! xo

      Reply
  5. AvatarJoanne A says

    Posted on 3/7/23 at 7:49 pm

    This is SO delicious! My son begged me to make it again, including for Christmas! My partner declared she’d eat it every day for the rest of her life! The spices are wonderful. I added in some turmeric (it’s like extra ginger) and I didn’t have allspice so I subbed in some cardamom extract. The chopped pecans on top are perfect. It’s definitely going on regular. Makes a great gift too.

    ★★★★★

    Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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