Gluten Free Sweet Potato Bread Recipe

There’s something truly magical about the warm, comforting aroma that fills your kitchen as Gluten Free Sweet Potato Bread bakes to golden perfection. This moist, tender loaf blends earthy sweet potato, cozy spices, and crunchy pecans for a bread that’s as nourishing as it is delicious—no gluten required!

Ingredients You’ll Need

You’ll be amazed by how this humble list of ingredients transforms into a star loaf. Each ingredient plays a vital role—contributing structure, sweetness, flavor, or that perfect soft crumb in your homemade gluten free sweet potato bread.

• Gluten Free 1-to-1 Flour Blend: Provides the perfect structure and lift to keep your bread light and bouncy; I love using Bob’s Red Mill for no-fuss, consistent results.
• Baking Soda + Baking Powder: This duo ensures a tall rise and an airy, even crumb—no dense, heavy texture here!
• Cinnamon & Nutmeg: A classic spice pairing that makes every slice bursting with cozy, comforting flavor.
• Salt: Just a pinch brings out the natural sweetness of the potatoes and balances the entire loaf.
• Light Brown Sugar: This adds warm sweetness and helps keep the crumb moist—I always pack it in for the best flavor!
• Egg: Acts as a binder and gives structure, ensuring the bread slices neatly and holds together.
• Olive Oil: Brings richness without overpowering flavor, keeping the loaf dairy-free and extra tender.
• Maple Syrup: For subtle caramel notes and natural sweetness that’s never cloying.
• Vanilla: A splash rounds out the flavors and makes the bread aromatic.
• Non-Dairy Milk: Keeps this recipe dairy-free and imparts extra moisture; any unsweetened variety works well.
• Mashed Sweet Potato: The hero ingredient for color, body, and supreme moistness—use freshly roasted or canned in a pinch.
• Pecans (roughly chopped): Tossed throughout the batter and sprinkled on top for crunch and a nutty, toasty finish.

Variations

One of my favorite things about gluten free sweet potato bread is how wonderfully adaptable it is—perfect for making it your own! Feel free to switch things up based on your favorite flavors or dietary needs; here are some variations to try:

• Swap the Nuts: Walnuts, sunflower seeds, or even pumpkin seeds are fantastic if you prefer different crunch or need to dodge tree nut allergies.
• Chocolate Twist: Add a handful of dark chocolate chips to the batter for a decadent, dessert-worthy loaf.
• Extra Spice: Amp up the comfort factor with ginger, allspice, or even a hint of clove for a more robust flavor profile.
• Egg-Free: Try a flax or chia seed “egg” for a fully vegan version that still holds together beautifully.

How to Make Gluten Free Sweet Potato Bread

Step 1: Prepare Your Pan & Preheat

Start by lining a loaf pan with parchment paper and preheating your oven to 350°F (175°C). This little setup step means your gluten free sweet potato bread will lift out of the pan without sticking and bakes up with a perfectly golden crust every time.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the gluten free 1-to-1 flour, baking soda, baking powder, cinnamon, nutmeg, salt, and brown sugar. By mixing your dry ingredients thoroughly, you ensure all the leaveners and spices are evenly distributed so every slice is full of flavor and rise.

Step 3: Whisk Wet Ingredients

Crack the egg into a smaller bowl and whisk until it’s nicely frothy—this step helps create extra lift and an even texture. Then add in the olive oil, maple syrup, vanilla, and non-dairy milk, whisking again until completely combined and silky smooth.

Step 4: Combine and Fold in Sweet Potato

Pour the wet mixture into your dry mixture, then add the mashed sweet potato. Using a spatula, gently fold the mixture together about ten times—no need to overmix! Add half the chopped pecans and fold five more times just until everything is incorporated. Let the batter rest for ten minutes; this helps the flour hydrate for the best crumb.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle the rest of the pecans evenly over the surface before placing in the oven. Bake for 50–55 minutes, or until the bread is deeply golden, the top springs back when gently pressed, and a tester comes out mostly clean with just a few moist crumbs.

Step 6: Cool, Slice & Enjoy

Remove the bread from the oven and let it cool in the pan for about ten minutes, then lift it out with the parchment and place on a wire rack to cool completely. This step is important—it helps the gluten free sweet potato bread set, slice cleanly, and develop its full flavor. Enjoy your first slice warm, if possible!

How to Serve Gluten Free Sweet Potato Bread

Garnishes

For a gorgeous finish, shower your loaf with a handful of extra chopped pecans before baking. You can also dust cooled slices with powdered sugar or a drizzle of maple glaze for an elegant, brunch-ready touch. If you’re feeling indulgent, a light spread of creamy dairy-free butter is always welcome!

Side Dishes

This gluten free sweet potato bread pairs beautifully with a crisp fruit salad, a steaming mug of chai, or a simple soup for a cozy lunch. Try serving it alongside scrambled eggs or yogurt for a satisfying, balanced breakfast spread everyone can enjoy.

Creative Ways to Present

Slice the bread thick and toast for a crunchy, caramelized breakfast treat, or cut into cubes for effortless bread pudding or trifle. Individual mini loaves or muffins make adorable gifts—just wrap in parchment and tie with twine for a heartwarming homemade touch.

Make Ahead and Storage

Storing Leftovers

Your loaf will stay at its best in an airtight container in the refrigerator for three to four days. Because gluten free sweet potato bread is so moist, refrigeration helps keep it fresh and prevents it from getting overly sticky or soggy at room temperature.

Freezing

To freeze, wrap the cooled bread tightly in plastic wrap and then foil, or pop in a freezer bag. Slice before freezing for grab-and-go treats, or freeze the whole loaf for sharing later. It keeps beautifully for up to three months, letting you have comforting, homemade bread on hand whenever the craving strikes.

Reheating

For the best texture, warm individual slices in a toaster or microwave for a few seconds until gently heated through. If reheating a larger portion or whole loaf, a quick stint in a 300°F oven brings back that “just-baked” feel and aroma—irresistible!

FAQs

Final Thoughts

This gluten free sweet potato bread is a labor of love that rewards you with every fragrant, flavorful slice. It’s comfort food with a twist—easy to make, even easier to share, and destined to become a favorite in your home. Give it a try and see just how delicious gluten free baking can be!

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