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.
- 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.
Ingredients for Sweet Potato Bread:
- Sweet potato puree adds natural sweetness and serves 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 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.
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
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 350°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.
Recipe
Soft & Fluffy Sweet Potato Bread (only 10 min to prep!)
Gluten Free Sweet Potato Bread made with delicious 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.
- Add the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla to a medium bowl.
- Whisk the wet ingredients until smooth and combined.
- Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt to the bowl.
- Whisk in the dry ingredients 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. I like to let this cool for about 30 minutes before cutting into it.
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 by 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
Enjoy!! xo
Can you use tapioca flour in place of the Arrowroot?
Hi Tracey,
Yes that should be ok. Let me know how it goes!!
xo
Is it ok to replace arrowroot powder with potato starch?
I’ve never worked with potato starch so I don’t know how that would go. If you experiment, let me know how it turns out! xo
Are you supposed to grease the pan and then put in the parchment paper?
You can! I typically get away with just parchment paper hanging over two sides but I know a lot of people swear by spraying the pan, then putting in the parchment paper. I usually just slide a knife on the two sides that don’t have parchment and it works fine 🙂
Hello! I’m baking this now, can I use corn starch instead of arrowroot flour? If yes I see that the portion would probably be half of what you used with arrowroot flour.
Hi! Honestly, I haven’t tested it with cornstarch so I don’t know how it would turn out. Let me know how it goes! xo
Can you use cassava flour in place of almond flour 1:1? I am gluten free and allergic to nuts
I haven’t tested it so don’t know for sure. I don’t think it would be 1:1, I feel like you’d need about 1/4 cup less cassava than almond flour. Let me know how you make out!!