Paleo Sweet Potato Bread Recipe (Gluten Free)

4.50 from 16 votes

This Paleo sweet potato bread made with coconut flour is gluten-free, vegan, and refined-sugar-free. It's warmly spiced, sweet, and moist.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 218.1kcal

Preheat the oven to 350 degrees Fahrenheit.
Add the cooked sweet potato, almond butter, maple syrup, almond milk, apple cider vinegar, 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 soda 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 9-inch loaf pan 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 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 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 in an airtight container in the fridge for up to five days or freeze it for up to three months.