This gluten-free sweet potato bread is an easy and delicious baked good. It’s lightly sweetened with raw honey and has a soft, satisfying texture. This recipe is perfect if you’re accommodating multiple dietary restrictions, as it’s also dairy free, paleo, refined sugar free, and grain free.
Ingredients in this gluten-free sweet potato bread
This 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.
This recipe calls for freshly grated orange zest. The orange zest complements the flavors of the sweet potato and honey perfectly, but if you don’t have an orange handy you can substitute lemon zest or even grapefruit zest if need be. Any type of citrus zest is preferable to omitting the zest altogether.
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.
I tend to bake with extra virgin olive oil because I love the rich, warm flavor it adds to baked goods, both sweet and savory. Feel free to substitute your preferred oil. Melted coconut oil or avocado oil would be nice alternatives.
How to make it
Start by preheating the oven to 350 degrees Fahrenheit, then add the cooked sweet potato, raw honey, eggs, extra virgin olive oil, vanilla extract, cinnamon, nutmeg, orange zest, and salt to a blender or food processor and process/blend until mixed. Transfer that mixture to a large mixing bowl, then add the coconut flour and baking soda before stirring to combine.
Spoon the batter into a parchment lined medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches). Bake the paleo sweet potato bread for 55 minutes (or until cake tests done with a toothpick).
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 only 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. It’s perfect for a nutritious breakfast, snack, or dessert.
- Or try this pumpernickel flourless bread. It’s easy to make and lower in carbs than most breads.
- These coconut oil cookies are melt-in-your-mouth good.
- This chickpea flour banana bread is perfect for using up ripe bananas.
Gluten-Free Sweet Potato Bread
- Blender or food processor
- Parchment paper
- Medium sized loaf pan
- 1 3/4 cups cooked sweet potato (cooled and skins removed)
- 1/2 cup raw honey
- 6 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon orange zest
- Pinch of salt
- 1 cup coconut flour
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sweet potato, raw honey, eggs, extra virgin olive oil, vanilla extract, cinnamon, nutmeg, orange zest, and salt to a blender or food processor and process/blend until mixed.
- Transfer to a large mixing bowl. Add the coconut flour and baking soda and stir to combine.
- Spoon the batter into a parchment lined medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) and bake for 55 minutes (or until cake tests done with a toothpick) at 350 degrees Fahrenheit.
- Let cool to room temperature before removing from the pan and serving.
- This recipe calls for cooked sweet potato. Simply steam, boil, or bake sweet potatoes until tender before adding them to the blender or food processor.
- 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.
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