This paleo, gluten-free sweet potato bread is warmly spiced, sweet, and moist. It’s also vegan, refined sugar free, and grain free. This delicious bread is easy to make.
What to serve with this gluten-free sweet potato bread
If you’re making this bread for a brunch party and would like to add another option for your guests to choose from, try this vegan chickpea flour banana bread. It’s vegan and grain free.
Main ingredients and substitutions
This gluten-free sweet potato bread recipe calls for cooked sweet potatoes. I like to pierce whole sweet potatoes a few times with a fork, then bake them in the oven at 400 degrees Fahrenheit until they’re fork tender (this takes about one hour, depending on the size of the sweet potatoes). Alternatively you can steam the sweet potatoes until they’re tender.
I used coconut flour in this recipe because it’s a nutritious gluten-free flour that happens to be lower in carbs and higher in fiber than most grain flours. Coconut flour adds just a hint of coconut flavor to this bread, but it’s barely perceptible. I don’t recommend substituting other flours in this recipe because coconut flour is more absorbent than most other flours.
This recipe calls for freshly grated orange zest. The orange zest complements the flavors of the sweet potato perfectly.
Almond butter adds richness to this vegan sweet potato bread and also acts as a binder. For a nut-free version you can substitute unsweetened pumpkin seed butter or sunflower seed butter.
This bread is sweetened with maple syrup. You can substitute agave if you prefer.
How to make this paleo sweet potato bread
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the cooked sweet potato, almond butter, maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, orange zest, and salt to a blender or food processor, then blend until smooth.
Add the coconut flour, ground flaxseed, and baking powder to a large mixing bowl, then mix well.
Transfer the blended sweet potato mixture to the bowl with the dry ingredients, then stir to combine.
Spoon the batter into a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper. Then wet a spoon with cold water and use the back of the spoon to smooth the batter into an even layer.
Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the bread comes out looking clean.
Let the bread cool off for at least two hours before removing from the pan and serving.
Optional additions
Add 1/2 cup of chopped pecans, walnuts, or raisins, if desired. Stir them into the batter when you’re combining the wet and dry ingredients.
Storage and freezing
Store this gluten-free sweet potato bread in an airtight container in the fridge for up to five days or freeze it for up to six months. Then defrost at room temperature or in the microwave before serving. I like to slice it up before freezing it so I can easily defrost the exact amount I want.
More gluten-free baking recipes
- For another refined sugar-free, gluten-free loaf, try this cake made with oat flour.
- This vegan flourless bread is easy to make and lower in carbs than most breads.
- These chocolate chip coconut oil cookies have crispy edges and chewy middles.
Gluten-Free Sweet Potato Bread (Paleo)
Equipment
- Blender or food processor
- Medium sized loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups cooked sweet potato (skins removed)
- 1 cup coconut flour
- 1/2 cup smooth almond butter
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated orange zest
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the cooked sweet potato, almond butter, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, orange zest, and salt to a blender or food processor, then blend until smooth.
- Add the coconut flour, ground flaxseed, and baking powder to a large mixing bowl, then mix well.
- Transfer the blended sweet potato mixture to the bowl with the dry ingredients, then stir to combine.
- Spoon the batter into a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
- Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the bread comes out looking clean.
- Let the bread cool off for at least two hours before removing from the pan and serving.
Notes
- Optional additions include 1/2 cup of chopped pecans, walnuts, or raisins. Stir them into the batter when you’re combining the wet and dry ingredients.
- Store this paleo, gluten-free sweet potato bread in an airtight container in the fridge for up to five days or freeze it for up to six months.
Nutrition
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