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, 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!
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.
Get delicious GLUTEN-FREE recipes each week!
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.
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.
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)!
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: 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. Say goodbye to cardboard gluten-free quick breads forever!
- Deliciously Flavorful: 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!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make this gluten-free sweet potato bread.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutes:
- Sugar: I used granulated white sugar in this sweet potato bread recipe, but you may also use brown sugar or coconut 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 flax egg, 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 (during pumpkin season!) 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.
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.)
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 the 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 Loaf 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 to room temperature on a wire rack.
10. Slice and Enjoy
Once cooled, slice into this gluten-free sweet potato bread and enjoy!
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, cloves and allspice.
- Optional Add-Ins: I’ve used nuts (use the ones your love!) in this recipe, but you could swap out the nuts for chocolate chips or even cranberries!
Recipes FAQs:
To store, place the cooled sweet potato loaf in an airtight container, or wrap it in plastic wrap, and keep in the refrigerator for up to 5 days.
Yes you can! 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.
Delicious Bread Recipes to Enjoy:
- Super Moist Gluten-Free Banana Bread (Dairy-Free)
- Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Easy Honey Oat Bread (Gluten-Free, Dairy-Free)
- Easy Flaxseed Bread (Gluten-Free, Dairy-Free)
- Gluten-Free Pumpkin Bread (Dairy-Free, Vegan)
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
Gluten-Free Sweet Potato Bread (Dairy-Free)
- 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
- 1 1/4 cup sugar
- 1 cup sunflower oil
- 2 large eggs, beaten
- 1 cup sweet potato puree
- 1/3 cup water
- 1 3/4 cup gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped nuts
Instructions
- Preheat and Grease: Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.
- Beat Oil and Sugar: In a large bowl, beat the sunflower oil and sugar together.
- 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.
- 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.
- Prepare Batter: Sift the dry ingredients into the bowl with the wet ingredients and mix well until you get a thick and homogeneous batter.
- Fold in Chopped Nuts: Fold in the chopped nuts until they are evenly distributed.
- Transfer the Batter into Pan: Transfer the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake Until Ready: Bake the batter for 1 hour until golden brown on top and a toothpick inserted in the middle comes out clean.
- 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.
- 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
Keywords: sweet potato bread
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.
★★★★★
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
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!!
★★★★★
Hi Debbie!
So happy to hear you enjoyed these! And thanks for sharing your substitutions! 🙂
Happy weekend!
xx,
Felicia
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
★★★★★
So happy you enjoy this mummy!
Love you too 😉
Felicia