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Gluten-Free Sweet Potato Bread (Dairy-Free)

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


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!


Units Scale


  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!


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

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