Gluten Free Sweet Potato Bread
Moist, fluffy, naturally sweet gluten free sweet potato bread made with almond and coconut flour.
Print Pin Servings: 10 slices
Calories: 210kcal
Cost: $6-8 USD
Equipment
- 1 9x5-inch loaf pan Greased or lined with parchment
- 2 Mixing bowls Large, one for wet & one for dry
- 1 Whisk or mixer Hand whisk or electric mixer
- 1 Measuring set Cups and spoons
- 1 Rubber spatula For folding batter
- 1 Wire rack For cooling
Ingredients
- 1.5 cups mashed sweet potato Roasted and cooled first
- ¾ cup almond flour Finely ground
- ¼ cup coconut flour
- 3 eggs Room temperature
- ¼ cup coconut oil Melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract Pure
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon Ground
- ¼ teaspoon nutmeg Ground
- ½ cup chopped nuts Optional: pecans or walnuts
Instructions
- Preheat oven to 400°F and roast pierced sweet potatoes for 45–60 minutes.
- Let cool, peel, and mash sweet potatoes until smooth.
- Preheat oven to 350°F and grease loaf pan.
- Mix sweet potatoes with eggs, oil, syrup, and vanilla.
- Combine almond flour, coconut flour, spices, salt, and baking soda in a bowl.
- Fold dry into wet mixture until just combined.
- Pour into pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
You can customize with different spices or mix-ins like chocolate chips, dried fruit, or seeds for variation.
Nutrition
Serving: 80g | Calories: 210kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.5g | Cholesterol: 47mg | Sodium: 210mg | Potassium: 310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9000IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.1mg