Print

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 delicious ingredients like almond flour and sweet potato! It’s a fluffy and moist, perfectly spiced bread that makes for a tasty snack!

Recipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
Prep: 10 minCook: 40 minTotal: 50 min
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 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
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/gluten-free-sweet-potato-bread/