This Gluten-Free Sweet Potato Bread recipe is so delicious and moist. You can toast it and serve it as an easy side dish or dessert. Everyone loves this yummy, nutrient-dense quick bread that is made without yeast.

two slices of gluten-free sweet potato bread on a plate.

Baked sweet potatoes are naturally sweet and full of beta-carotene and other nutrients. They are also moist and make for the perfect addition to bread.

Don’t be intimidated by the idea of making homemade bread. This yeast-free version is simple to make and only takes a little over an hour to make.

Why You Need This Recipe

  • Applesauce and baked sweet potato puree helps keep the bread moist and reduces the amount of oil needed. It’s one of my favorite hacks for reducing the amount of fat in baked goods (see my article on how to substitute applesauce in baking).
  • Sweet potatoes add a yummy flavor, plus extra nutrition and moisture. One slice of this bread has almost 10% of the RDA of vitamin A in the form of beta-carotene.
  • Cinnamon creates a warm spicy flavor that is so comforting and delicious.
  • Gluten-free flour makes this recipe 100% gluten-free. You can substitute flax eggs to make this recipe vegan-friendly.

Key Ingredients

baked sweet potatoes cut in half on table.

Needless to say, baked sweet potatoes make the base of this bread. You can bake the sweet potatoes up to 3 days before making the bread. By pre-baking the sweet potatoes, you save a lot of time on the day you make the bread.

My favorite method is to make Instant Pot Sweet Potatoes. You can also use frozen and defrosted cooked sweet potatoes (see how to freeze sweet potatoes).

Flour is also needed to help give the bread its structure. I like the Bob’s Red Mill 1-to-1 Gluten-Free Blend. I think it is an excellent gluten-free blend and always gives me a good result. You can try using almond flour, oat flour, or even some coconut flour, but I have not tested this recipe using those flours.

Melted coconut oil helps add fat and moisture to the bread. If you aren’t on a vegan or dairy-free diet, feel free to use melted butter. You can also use olive oil if you wish.

Ground cinnamon and vanilla extract go really well with all of the seasonal flavors of this recipe.

Recipe Steps

Let me show you how easy it is to make this quick bread recipe using simple ingredients including whole sweet potatoes.

Step One

After preheating your oven, combine all of your wet ingredients in a large mixing bowl.

See the recipe card at the end of this post for the exact measurements.

Step Two

Combine the dry ingredients in a separate large bowl.

You’ll need to use gluten-free flour if you want this bread to be gluten-free.

Step Three

Transfer the wet ingredients into the dry and mix well. You could also use a food processor to mix the ingredients.

Pour the batter into a prepared loaf pan.

batter for sweet potato bread.

Step Four

Bake the bread for 65 minutes or until the top is golden. Let the bread cool before slicing it.

baking dish with cooked sweet potato bread.

Recipe Tips & Substitutions

  • Bake the sweet potatoes up to 3 days before making the bread. By pre-baking the sweet potatoes, you save a lot of time on the day you make the bread. My favorite method is to make Instant Pot Sweet Potatoes. You can also use frozen and defrosted cooked sweet potatoes (see how to freeze sweet potatoes).
  • Use your favorite gluten-free flour blend. I like the Bob’s Red Mill gluten-free flour.
  • Want a chocolate version? Feel free to add up to 3/4 of a cup of chocolate chips to the batter before baking.
  • Substitute flax eggs for a vegan version of this Sweet Potato Bread recipe. You can make a flax egg by mixing together 1 tablespoon of ground flax with 3 tablespoons of water.
  • Let the bread cool completely before slicing with a serrated knife. I like to let it sit on my countertop for about an hour after baking.
  • Store any leftover sweet potato bread in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
sweet potato bread on a cooling rack.

Recipe FAQs

Can I use canned sweet potato puree in this recipe?

Yes you can.

Can I leave out the sugar in this recipe?

I have tested the recipe with as little as one cup of sugar and it was fine. You can try it without any sugar, but you may need to add more flour to help make the batter thicker. You can also use a sugar substitute if you wish.

Can I use Japanese sweet potatoes in this recipe?

Yes but your bread won’t be orange since the flesh of Japanese sweet potatoes is white. Don’t use regular white potatoes in this recipe though as they aren’t naturally sweet enough.

Can I use brown sugar in this bread?

Yes, you can use white sugar, brown sugar, coconut sugar, or a dry sugar substitute.

More Gluten-Free Bread & Muffin Recipes You Might Like

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plate with slices of sweet potato bread

Gluten-Free Sweet Potato Bread

This Gluten-Free Sweet Potato Bread recipe is so delicious and moist. You can toast it and serve it as an easy side dish or dessert. Everyone loves this yummy, nutrient-dense quick bread that is made without yeast.

  • Total Time: 75 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 1/2 cups of cooked and cooled sweet potatoes (from about 2 medium or 1 large sweet potato)*
  • 2 eggs, beaten (for vegan, you can use 2 flax eggs which is made by mixing 2 tablespoons of ground flax seed with 6 tablespoons of water)
  • 1/2 cup coconut oil, melted (use melted butter if you aren’t on a vegan or dairy-free diet)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk (use regular milk if you aren’t on a vegan or dairy-free diet)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free baking flour (use all-purpose flour if you aren’t on a gluten-free diet)
  • 1 1/2 cups white sugar or coconut sugar (see notes for a lower-sugar version)
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 375F. Spray a 1.5-quart loaf pan with nonstick cooking spray and set aside. 
  2. In a medium mixing bowl, combine the cooked sweet potatoes, eggs, coconut oil, applesauce, almond milk, and vanilla. Use a spatula to mix together. 
  3. In a large mixing bowl, combine the flour, coconut sugar, baking soda, cinnamon, and salt. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into the loaf pan. Bake for 55-60 minutes or until the top of the bread is golden brown.
  5. Let the bread cool in the loaf pan for 10 minutes before transferring it to a cooling rack. Let the bread cool completely before slicing it. 

Notes

  1. Bake the sweet potatoes up to 3 days before making the bread. By pre-baking the sweet potatoes, you save a lot of time on the day you make the bread. My favorite method is to make Instant Pot Sweet Potatoes. You can also use frozen and defrosted cooked sweet potatoes (see how to freeze sweet potatoes).
  2. Use your favorite gluten-free flour blend. I like the Bob’s Red Mill gluten-free flour.
  3. Want a chocolate version? Feel free to add up to 3/4 of a cup of chocolate chips to the batter before baking.
  4. Substitute flax eggs for a vegan version of this Sweet Potato Bread recipe. You can make a flax egg by mixing together 1 tablespoon of ground flax with 3 tablespoons of water.
  5. Let the bread cool completely before slicing with a serrated knife. I like to let it sit on my countertop for about an hour after baking.
  6. Store any leftover sweet potato bread in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.

Keywords: sweet potato dessert, how to use cooked sweet potatoes, cinnamon bread recipe

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