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
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!!