This delicious Gluten-Free Sweet Potato Bread is so delicious and moist. You can toast it and serve it as an easy side dish or dessert. This healthy bread recipe is vegan-friendly as well, using flax eggs or chia eggs.

baking dish with cooked sweet potato bread

Why You Need This Recipe

  • Applesauce keeps the bread moist and reduces the amount of oil needed.
  • 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.
  • Cinnamon creates a warm spicy flavor that is so comforting and delicious. See my related recipe for Lemon Cinnamon Water.
  • Gluten-free flour makes this recipe 100% gluten-free. See my post on the benefits of a gluten-free diet.
  • You can easily substitute flax eggs to make this recipe vegan-friendly.
batter for sweet potato bread

Recipe Steps

Step One

After preheating your oven, combine all of your wet ingredients in a bowl. This includes

Step Two

Combine the dry ingredients in a separate bowl. You’ll need to use gluten-free flour if you want this bread to be gluten-free. I like the Bob’s Red Mill 1-to-1 Gluten-Free Blend.

Step Three

Pour the wet ingredients into the dry and mix well.

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

Step Four

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

sweet potato bread on a cooling rack

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.
  • 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.
  • Serve the Cinnamon Sweet Potato Bread toasted or slightly warmed.
two slices of sweet potato bread on a plate

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 just 1 cup of coconut sugar. You can try it without any sugar, but you may need to add more flour to help make the batter thicker.

Other Healthy Bread & Muffin Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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plate with slices of sweet potato bread

Gluten-Free Sweet Potato Bread


Description

This delicious Gluten-Free Sweet Potato Bread is so delicious and moist. You can toast it and serve it as an easy side dish or dessert. This healthy bread recipe is vegan-friendly as well, using flax eggs or chia eggs.


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
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free flour
  • 1 1/2 cups coconut sugar**
  • 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. *To cook sweet potatoes, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside. Scrub the sweet potato and pat them dry. Use a fork to poke holes all around each potato. Lay the potatoes on the baking sheet and bake for 60 minutes, turning the potatoes once during the cooking process. Once they have cooled, remove the skins and place the sweet potato flesh in a bowl. Use a fork to mash them together. You can prepare the sweet potatoes up to 3 days ahead of time before making the bread.
  2. **To make the bread less sweet, use 1 cup of coconut sugar and 1 3/4 cups of flour.
  3. Store the bread in a large zip-top bag for up to a week in the refrigerator. The bread can be toasted or warmed slightly before serving. 
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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