| | | | | | |

Moist Gluten-Free Sweet Potato Bread (Dairy-Free)

Tender, moist and flavorful, this gluten-free sweet potato bread is studded with chopped nuts for texture and taste. A loaf of this quick bread comes together so easily, and it’s perfect for breakfast, tea, or an anytime snack! Totally dairy-free too, so everyone can enjoy it. Bake this sweet potato loaf today to enjoy during this Thanksgiving and holiday season, or anytime during the year!

A half-sliced loaf of gluten-free sweet potato bread.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Quick Breads to the Rescue

Have you ever woken up to realize that you’d finished the last few slices of gluten-free bread yesterday, the fruit basket is empty, and there’s nothing to eat for breakfast?

That’s tough, because a morning with an empty stomach isn’t conducive for getting a productive start to the day, or being in a good mood in general.

We’ve had quite a few mornings like that, but thankfully, now that we *try* to plan ahead, I usually make a loaf of quick bread when I know we’ll be needing something easy for breakfast, or even a snack during the afternoon lull.

You might already know how much I love baking bread. Yeast breads definitely make my day – and we love this gluten-free white bread and our popular soft, fluffy buckwheat bread.

However yeast breads require yeast, and time and patience (in order for the bread to rise), and some days I’m short of yeast, and on other days I’m short of time, patience or both.

cornbread in a cast iron skillet
Subscribe

Get delicious GLUTEN-FREE recipes each week!

Half sliced gf sweet potato bread on a parchment-lined wooden board.

Some of Our Favorite Quick Breads

Here’s where quick breads come to the rescue, because they don’t require yeast to rise, but instead only require a bit of baking powder for the leavening effect (magic!).

Once you’ve mixed your batter and poured it into the loaf pan, all you need is to bake it and you can literally make a loaf of quick bread in about an hour!

Among our favorite recipes include this easy honey oat bread, this amazing banana bread, or this delicious flaxseed bread.

Hand holding up a slice of gluten-free sweet potato bread.

The Best Gluten-Free Sweet Potato Bread

Most recently, we’ve fallen in love with a new recipe. We’ve made this absolutely amazing sweet potato bread TWICE in two weeks and each time we’ve literally devoured it (very quickly if I’m honest).

In fact, we brought a loaf along on our road trip and pretty much had it for breakfast, snack and even dessert (triple duty)!

(If you eat gluten-free and travel on the road much, take it from me and bring along this sweet potato loaf because it’s easy to transport, keeps moist, and is so flavorful!)

As we enter into holiday season, this loaf is the perfect healthy snack for this time of year. So you’ll want to keep this recipe handy, because I know you’ll be making it again and again. Plus, it’s a great way to use up any leftover sweet potatoes (apart from making sweet potato casserole)!

Slicing into a gluten-free sweet potato loaf.

Why This Recipe Works

  • Simple Ingredients: All you need for this gluten-free sweet potato bread recipe are ingredients that you probably already have. And if you don’t, these ingredients are readily accessible.
  • Easy to Make: There’s nothing complicated about this recipe at all (literally anybody can make it) and no special equipment is needed. You simply mix the wet ingredients together, then sift the dry ingredients into the wet ingredients to get the batter. Finally bake and enjoy!
  • No Yeast Required: The beautiful thing about quick breads is that they’re quick (hence their name), and don’t require yeast for rising. Baking powder is enough to help the batter rise, and that’s just amazing!
  • Perfectly Moist and Flavorful If you think gluten-free baked goods are dry and dense, think again, because this tender sweet potato loaf is moist and stays that way for a few days. Using ground cinnamon and nutmeg to enhance the sweet potato flavor, this sweet potato bread is perfect for enjoying during the fall.. or even all year round!
  • Totally Gluten-Free and Dairy-Free: The best part of this sweet potato bread recipe is that it’s totally gluten-free and dairy-free, which means that even those who have Celiac disease, or are gluten or lactose intolerant can still enjoy it without any worries!
Reaching for a slice of sweet potato bread.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten-free sweet potato bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients required for making gluten-free sweet potato bread recipe.

Recipe Notes + Substitutions:

  • Sugar: I used granulated white sugar in this sweet potato bread recipe, but you may also use brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and does not raise blood sugar).
  • Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use other vegetable oils, melted coconut oilolive oil, or avocado oil in the same quantities. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
  • Eggs: Eggs help to bind the ingredients together, add moisture, as well as help the batter to rise more. If you are allergic to eggs, or would simply prefer to keep this recipe vegan, feel free to substitute the eggs with aquafaba or an egg-replacer.
  • Sweet Potato Puree: I like to use fresh sweet potato puree for their natural sweetness – simply bake a few sweet potatoes in the oven (or cook them in the microwave) with their skins on until a fork can be easily poked into the flesh. Slice the sweet potatoes open, and then scoop out the flesh, which should be creamy and easily mashable. Mash the cooked fleshed very well or process it in a blender or food processor. Alternatively, if you don’t have sweet potato puree, you may also use pumpkin puree or butternut squash puree.
  • Water: Adding a little bit of water helps to keep this sweet potato loaf moist. You may also use unsweetened non-dairy milks such as almond milkcashew milk, rice milk, coconut milk, or soy milk. If you are not lactose-intolerant, feel free to use normal dairy milk instead.
  • Gluten-Free All-Purpose Flour Blend: I strongly recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to get a light and fluffy texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
  • Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. For best results, make sure you add xanthan gum if your gluten-free flour blend does not already include it.
  • Baking Powder: Since this is a quick bread recipe, baking powder is required for leavening and making the batter rise. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
  • Spices: I used a mix of ground cinnamon and ground nutmeg in this recipe, but you may also add ground ginger or substitute the spices with equal amounts of pumpkin pie spice if you prefer.
  • Nuts: I used chopped walnuts in this recipe, but you may also use chopped pecanshazelnuts, or even pistachio nuts. Alternatively, you may also use a mix of different chopped nuts.

How to Make Sweet Potato Bread (Step by Step):

1. Preheat and Grease

Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.

(Alternatively, you may also line the loaf pan with parchment paper if you prefer.)

Using a silicon brush to grease a metal loaf pan.

2. Beat Oil and Sugar

In a large mixing bowl, beat the sunflower oil and sugar together.

Beating oil and sugar in a large bowl.

3. Add Eggs, Puree, and Water

Add the beaten eggs, sweet potato puree and water to the sugar mixture. Mix well until you get a bright orange liquid mixture.

Whisking an orange mixture in glass mixing bowl.

4. Whisk Dry Ingredients

In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, ground cinnamon, and ground nutmeg to combine.

Whisking flour mixture in a medium bowl.

5. Prepare the Batter

Sift the dry ingredients into the bowl with the wet ingredients and mix well until you get a thick and homogeneous batter.

Whisking sweet potato bread batter in a bowl.

6. Fold in Chopped Nuts

Fold in the chopped nuts until they are evenly distributed.

Folding in chopped walnuts into batter.

7. Transfer the Batter into Loaf Pan

Transfer the batter into the prepared loaf pan and smooth out the top with a spatula.

Holding a metal loaf pan with sweet potato bread batter.

8. Bake Until Ready

Bake the batter for 1 hour until golden brown on top and a toothpick inserted in the middle comes out clean.

Holding a metal pan with a freshly baked loaf of gluten-free sweet potato bread.

9. Cool Completely

Allow the sweet potato bread to cool in the pan for at least 10 minutes before removing and letting it cool completely to room temperature on a wire rack.

10. Slice and Enjoy

Once cooled, slice into this gluten-free sweet potato loaf and enjoy!

Slicing into a loaf of gluten-free sweet potato quick bread.

Dish by Dish Tips/Tricks

  • Use a Metal Loaf Pan: I always recommend using a metal loaf pan because that helps the bread to cook well on all surfaces (including the sides as well as the bottom.
  • Make Muffins: Prefer to make sweet potato muffins instead of a loaf? Go right ahead! Simply divide the batter in the cavities of a muffin tin and bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  • Swap Out the Sweet Potato Puree: If you don’t have sweet potato puree on hand, but happen to have pumpkin puree or butternut squash puree instead, simply swap it out in equal quantities!
  • Spices: Feel free to add in more warming spices such as ground ginger, ground cloves and all spice.
  • Extra Flavor: For a little bit more flavor, go ahead and add a teaspoon of vanilla extract to the batter.
  • Optional Add-Ins: I’ve used nuts (use the ones you love!) in this recipe, but you could swap out the nuts for chocolate chips or even dried cranberries!
Half sliced loaf of sweet potato quick bread.

Recipes FAQs:

How do I Store this Sweet Potato Bread?

To store, place the leftover sweet potato bread in an airtight container, or wrap it in plastic wrap, and keep in the refrigerator for up to 5 days.

Can I Freeze this Bread?

Yes you can! To freeze, place the cooled loaf in a freezer-safe container or wrap in various layers of plastic wrap and freeze for up to 2 months. Let the frozen loaf thaw overnight in the refrigerator before slicing.

Sweet potato loaf on parchment-lined wooden board.

Delicious Gluten-Free Quick Bread Recipes to Enjoy:

Sweet Potato Recipes to Make:

Other Fall Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Sweet Potato Bread (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Felicia Lim
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free

Description

Tender, moist and flavorful, this gluten-free sweet potato bread is also studded with chopped nuts for extra texture and taste. A loaf of this quick bread comes together so easily, you’ll be making it again and again! Perfect for breakfast, tea, or an anytime snack! Totally dairy-free too, so everyone can enjoy it! Bake this sweet potato loaf today to enjoy during this Thanksgiving and holiday season, or anytime during the year!


Ingredients

Units Scale

Instructions

  1. Preheat and Grease: Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.
  2. Beat Oil and Sugar: In a large bowl, beat the sunflower oil and sugar together.
  3. Add Eggs, Puree, and Water: Add the beaten eggs, sweet potato puree and water to the sugar mixture. Mix well until you get a bright orange liquid mixture.
  4. Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, ground cinnamon, and ground nutmeg to combine.
  5. Prepare Batter: Sift the dry ingredients into the bowl with the wet ingredients and mix well until you get a thick and homogeneous batter.
  6. Fold in Chopped Nuts: Fold in the chopped nuts until they are evenly distributed.
  7. Transfer the Batter into Pan: Transfer the batter into the prepared loaf pan and smooth out the top with a spatula.
  8. Bake Until Ready: Bake the batter for 1 hour until golden brown on top and a toothpick inserted in the middle comes out clean.
  9. Cool Completely: Allow the sweet potato bread to cool in the pan for at least 10 minutes before removing and letting it cool completely on a wire rack.
  10. Slice and Enjoy: Once cooled, slice into this gluten-free sweet potato bread and enjoy!

Notes

Sugar: I used granulated white sugar in this sweet potato bread recipe, but you may also use brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and does not raise blood sugar).

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. Alternatively, you may also use other vegetable oils, melted coconut oil, olive oil, or avocado oil in the same quantities.

Eggs: Eggs help to bind the ingredients together, add moisture, as well as help the batter to rise more. If you are allergic to eggs, or would simply prefer to keep this recipe vegan, feel free to substitute the eggs with aquafaba or an egg-replacer.

Sweet Potato Puree: I like to use fresh sweet potato puree – simply bake a few sweet potatoes in the oven (or cook them in the microwave) with their skins on until a fork can be easily poked into the flesh. Slice the sweet potatoes open, and then scoop out the flesh, which should be creamy and easily mashable. Mash the cooked fleshed very well. Alternatively, if you don’t have sweet potato puree, you may also use pumpkin puree or butternut squash puree.

Water: Adding a little bit of water helps to keep this sweet potato loaf moist. You may also use unsweetened non-dairy milks such as almond milk, cashew milk, rice milk, coconut milk, or soy milk. If you are not lactose-intolerant, feel free to use normal dairy milk instead.

Gluten-Free All-Purpose Flour Blend: I strongly recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to get a light and fluffy texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. For best results, make sure you add xanthan gum if your gluten-free flour blend does not already include it.

Baking Powder: Since this is a quick bread recipe, baking powder is required for leavening and making the batter rise. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.

Spices: I used a mix of ground cinnamon and ground nutmeg in this recipe, but you may also add ground ginger or substitute the spices with equal amounts of pumpkin pie spice if you prefer.

Nuts: I used chopped walnuts in this recipe, but you may also use chopped pecans, hazelnuts, or even pistachio nuts. Alternatively, you may also use a mix of different chopped nuts.

Storing/Freezing: To store, place the cooled sweet potato bread in an airtight container, or wrap it in plastic wrap, and keep in the refrigerator for up to 5 days. To freeze, place the cooled loaf in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the frozen loaf thaw overnight in the refrigerator before slicing.

Adapted from: All Recipes

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American

6 Comments

  1. Awesome! I didn’t want so much sugar so a cut back to 3/4 cup of a combo of brown and white sugar. Misread another poster’s comments of apple cider, and instead cut the water with some apple cider Vinegar! Swapped a half cup of the oil for a 1/2 cup of applesauce. I used King Arthur’s gluten free flour and added 1/2 cup old-fashioned oats to make up for the sugar volume. I used a little more than the amount of sweet potatoes called for to finish up my leftovers. And then, because my daughter stole the bread pan I made this into cupcakes.
    Sorry to adjust the chef’s recipe so much but it just underlines that this is a beautifully adaptable recipe.






    1. Hi Jessica! So happy to hear that you enjoyed this bread in muffin form, and glad to know that the recipe still held up well with the different substitutions! 😉
      Hope to see you around the blog again sometime soon!
      xx,
      Felicia

  2. I used half brown sugar and half white sugar, I also added apple cider instead of water … this came out delicious! Light not dense and great flavor!!






    1. Hi Debbie!
      So happy to hear you enjoyed these! And thanks for sharing your substitutions! 🙂
      Happy weekend!
      xx,
      Felicia

  3. Good morning Felicia!

    Thank you again for another naturally fragrant quick bread that we can enjoy as an alternative to always having the usual yeasted bread made from high protein bread flour. Sweet potatoes are good carb and this goes very well with cinnamon and netmeg which brings out the flavourful fragrance when the bread is being baked in the oven.

    This aroma floating through the kitchen while the bread is being baked make me more hungry and I just could not wait for the bread to be done and cooled sufficiently before I could slice into it.

    Bless your heart for bringing this recipe to us !

    God loves you and I love you too!
    Mum






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star